2025-04-11
As the 2025 edition of the Solidarity Kitchens- Next Generation wraps up, we want to send a big thank you to all the students and teachers who helped make it such a success.
To help us make future...
2025-04-11
If the quantity of servings varies according to the amount of students involved, the motivation is always present! Indeed, it’s the 19th edition that L’École hôtelière des Laurentides has...
2025-04-11
This year, L’École Hôtelière Fierbourg has doubled its meal production goal and reached 5000 portions. The school is very aware of the ever-growing challenges that come with food security as...
2025-04-07
This year, l’École hôtelière de la Capitale was very generous in preparing 5660 portions for the Solidarity Kitchen-Next Generation program. Motivated by their sense of mutual aid, the...
2025-04-07
This March 13th, the Centre 24 juin of Sherbrooke started their production of 7000 portions of vegetarian chili, for their 20th participation in the Solidarity Kitchens. Eighteen students...
2025-04-07
Many schools and establishments participate each year with enthousiasm in the Solidarity Kitchen-Next Generation, that’s the case for Université Laval in Québec that put to contribution the...
2025-04-07
On March 17th, the Montréal Calixa-Lavallée Hospitality School prepared 5,000 portions of vegetarian chili, and the atmosphere was amazing! Students and teachers came together with excitement to...
2025-04-07
On March 12, 16 culinary students from Collège Laflèche rolled up their sleeves to prepare 1,000 portions of vegetarian chili as part of the Solidarity Kitchen – Next generation initiative....
2025-04-07
On March 17, 18 students from the École Professionnelle des Métiers de Saint-Jean-sur-Richelieul prepared 4,000 meals as part of the Solidarity Kitchen-Next Genereation. Under the guidance of...
2025-04-07
This February 27th, students at Collège Montmorency prepared 1000 portions of vegetarian chili for the Solidarity Kitchen-Next Generation program. In a friendly setting, they put their talent to...
2025-04-07
Since 2008, the CF Côte de Gaspé participates in the Solidarity Kitchen-Next Generation to redistribute to people in need. This year, it’s Accueil Blanche-Goulet that gave the portions to...
2025-04-07
The Centre La Croisée started their production this past March 17th and opened their doors for their second to last day of production on March 24th. This year, they prepared 1000 portions for the...
2025-04-07
This past March 10th, 20 students from the Centre de Formation Professionnel Bel-Avenir in Mauricie got together with the goal of cooking 1000 portions of vegetarian chili in a single day.
At the...
2025-04-03
Many establishments lend a helping hand to hospitality schools to prepare many portions of vegetarian chili intended for people in need, for the Solidarity Kitchen-Next Generation (SKNG)...
2025-04-03
To start off the month of April, Conestoga College’s Bloom Restaurant and its student chefs distributed over 1,000 portions of this year’s vegetarian chili to its students and the Cambridge...
2025-04-03
On March 21, Cégep Saint-Jérôme got busy preparing 2,000 meal portions for the Solidarity Kitchen Next Generation, and it made a real impact. Culinary students put their skills to good use,...
2025-04-03
Students at Collège Mont-Sacré-Coeur perfected their cooking skills for large quantity production, but also, their knowledge on the role of food banks.
In this article from La Voix de l’Est,...
2025-04-03
This year, once again, Moisson Beauce contributed to Solidarity Kitchen-Next Generation as a producing kitchen. On top of distributing the meals, the organization got to work...
2025-04-03
For its 3rd participation in the Solidarity Kitchen-Next Generation, the Dietetic program at the Cégep de Rimouski was amongst the first establishments to get involved in the production of chili...
2025-04-03
It was around twenty students that mobilized this past March 17th to cook 2500 portions of vegetarian chili! To them, putting their talent and heart to the service of their community means a lot!...
2025-04-01
On Wednesday, March 12, 2025, the École Hôtelière de Laval opened its doors for the launch of vegetarian chili production as part of the Solidarity Kitchen - Next Generation program. The...
2025-04-01
If the quantity of servings varies according to the amount of students involved, the motivation is always present! Indeed, it’s the 19th edition that l’École hôtelière des Laurentides has...
2025-04-01
Cooking to give back, that’s the philosophy that guided the students at CCNB - Edmundston campus this week of March 17th, 2025.
The brigade of 14 students of the Culinary Arts and Professional...
2025-03-26
On March 17, 2025, students at Centennial College got ready to cook slightly over 1,000 portions as part of the Solidarity Kitchens - Next Generation (SKNG) program. It’s not the school’s...
2025-03-26
On February 24, 2025, Algonquin College launched its production of this year’s vegetarian chili. The school was also the first school in Canada to produce this year, effectively inaugurating La...
2025-03-24
On Tuesday, March 18, Pearson School of Culinary Arts launched its production for the Solidarity Kitchen-Next Generation program, aiming to produce an impressive 6,000 portions over two days. In...
2025-03-14
This year, the symbolic launch of the Solidarity Kitchens - Next Generation (SKNG) program will take place on Wednesday, March 12, at the école hôtelière de Laval, and the closing event will be...
2025-03-14
2025-03-14
This year, it's a first for the Solidarity Kitchens - Next Generation program, as the recipe will be vegetarian! For this 22nd edition, we wanted to make the recipe more inclusive, suitable for all diets and respectful of our environment by using a plant-based, local alternative.
It's a recipe we're all familiar with: chili, but with a lesser-known ingredient that will be in the spotlight to sublimate this delicious meal: tofu!
So why did we choose this ingredient for our recipe? Let us tell you the story...
Tofu, a versatile food
At first glance, this food might make some people hesitate. But with its soft, slightly spongy texture and rather neutral taste, it's up to the person cooking it to give it another chance to be the star of the dish! Sliced, chopped, broken up into chunks or cubes, marinated, grilled or in soup, tofu becomes an interesting option to add variety to our meals.
From its manufacture…
Tofu is made from soybeans. To make it, soybeans must be soaked, ground, boiled and then passed through a sieve to collect the whitish liquid. A coagulating agent is added to the soy “milk” to solidify the liquid, much as when making cheese. The whole thing is then compressed into tofu blocks.
To our kitchens…
To enjoy it, you need to give it the flavour you want! Want to test its versatility? Here are some suggestions on how to prepare it:
Per 100 g serving, tofu sells for around $1.10 and contains (for firmer tofus) 15-17 g of protein. This makes tofu food that fully deserves its place on a balanced plate, and at the heart of the next recipe you feel like trying!
In addition to being the star of this year's recipe, our tofu is also highlighting the region of Québec! In fact, Soyxpert, a Quebec soy producer and processor, is offering us their Soykei Tofu , which will be cooked in each participating school.