This past Foodie Wednesday the spotlight was on tofu, and the results were nothing short of inspiring. Shrub Oak International School students and staff embarked on a culinary journey to create a vegan recipe so delicious that even the most skeptical among us were left rethinking their stance on tofu. It was a day that combined hands-on cooking, engaging discussions, and a celebration of variety in nutrition.
The session began with a game: “Tofu or Eggs?” to see if anyone could tell whether the dish was made with tofu or eggs. The answer—tofu—set the tone for an afternoon of exploration and learning. The dish that was prepared showcased how tofu, often misunderstood, can be transformed into a flavorful and satisfying meal. By the end of the day, even some staff members, initially hesitant, were convinced that tofu deserves a place on their plates.
Beyond cooking, we took the opportunity to dive into the concept of food substitutes and why certain foods are chosen over others. We explored the many reasons behind food choices, emphasizing that nutrition is not just about what we eat, but why we eat it. Allergies, personal preferences, the desire for variety, and belief systems all play a role in shaping our dietary decisions. By discussing these factors, we gained a deeper appreciation for the diversity of food options available and the importance of accommodating individual needs.
Our discussions highlighted the practical side of nutrition. For example, we talked about how tofu serves as an excellent substitute for eggs, especially for those who follow vegan diets, have egg allergies, or simply want to try something new. We also touched on how different belief systems influence dietary habits, fostering respect and understanding for the choices others make. These conversations were not only educational but also encouraged empathy and inclusivity.
The purpose of this lesson was not just to make a fun, delicious meal, it was also to open our eyes to new possibilities in the kitchen and reinforce the idea that healthy eating can be both enjoyable and inclusive. Tofu, often dismissed as bland or unappealing, proved to be a versatile and flavorful ingredient when prepared with care and creativity.
Foodie Wednesday continues to be a highlight of the week, offering Shrub Oak International School students and staff a chance to explore new foods, learn about nutrition, and build community through shared experiences. This past week’s focus on food substitutes was a reminder that food is more than just sustenance; it’s a way to understand and connect with one another. We left the kitchen not only with full stomachs but also with a renewed appreciation for the role food plays in our lives.
