Freezing tofu forms ice crystals that create small holes in the tofu. During the thawing process, the ice crystals will melt away, leaving you with empty pockets that are ready to soak up your favourite marinade and makes for a far spongier, firmer and chewer tofu!
“When I began eating per Amanda’s advice, I slept better than I had in YEARS, I began to deal with my stress better, my afternoon slump disappeared and overall I felt FANTASTIC!” - Jackie, small business owner and mother of one.
“Amanda’s teaching style is the perfect combination of technical, educational, and engaging.” - Teresa, busy business professional.
“Amanda got me and my family trying new vegetables and finally made cooking fun and easy!” - Steve, full-time working father of two.
“Having tried embarking on a gluten and dairy-free diet alone was overwhelming to say the least. After one session with Amanda, I felt at ease and she made eating enjoyable again!” - Carrie, school teacher and mother of three.
“The way Amanda approaches food makes so much more sense than ANY other nutrition professional I have encountered. She does a great job breaking down what and when to eat in a realistic and manageable fashion.” - Jen, a full-time working mother of three.