We discuss the path to popularizing tofu in the United States, the challenges that are in the way, whether it is better for the movement to take an additive approach with veganism or a subtractive approach, and whether this will be able to displace conventional meat. We’re joined by George Stiffman who works to promote Chinese tofu in the United States. He recently launched a book called Broken Cuisine aimed at teaching western cooks how to use tofu and other ingredients beyond just Chinese cooking. He’s also active in the EA community where he co-leads the Effective Altruism Los Angeles group.
George Stiffman on promoting tofu in the West
We discuss the path to popularizing tofu in the United States, the challenges that are in the way, whether it is better for the movement to take an additive approach with veganism or a subtractive approach, and whether this will be able to displace conventional meat. We’re joined by George Stiffman who works to promote Chinese tofu in the United States. He recently launched a book called Broken Cuisine aimed at teaching western cooks how to use tofu and other ingredients beyond just Chinese cooking. He’s also active in the EA community where he co-leads the Effective Altruism Los Angeles group.