In support of the Buddha’s Light International Association’s (BLIA) “Vege Plan A” initiative to promote healthy plant-based dining, environmental sustainability, and spiritual preservation, the Fo Guang Shan Chicago Buddhist Temple hosted a hands-on culinary workshop titled “Endless Possibilities with Tofu” on July 25. Led by Venerable Miao Wei, participants learned to transform humble blocks of tofu into four creative dishes. Through live demonstrations, interactive cooking, and tasting, the workshop inspired attendees to practice plant-based living starting with daily meals, contributing to personal health and the planet’s well-being.
Venerable Miao Wei noted that promoting plant-based dining is more than changing eating habits—it is a lifestyle practice of caring for life and protecting the Earth. Tofu is budget-friendly and highly nutritious; by pairing it with diverse ingredients and cooking techniques, one can craft delicious, wholesome, and creative dishes. She hoped the accessible course would help more people appreciate the rich diversity of vegetarian cuisine, encouraging them to incorporate more plant-based meals into their daily lives as a concrete step toward carbon reduction.
The workshop featured demonstrations of four versatile recipes: Nourishing Edamame Tofu, Golden Sweet Corn Tofu Stir-Fry, Emerald Tofu Rice, and Chilled Avocado Tofu Salad. Twelve-year-old little bodhisattva Kevin Gu assisted in the cooking demonstration. Following the presentation, participants divided into groups for hands-on practice, with Venerable Miao Wei offering personalized guidance at each station. The hall was filled with laughter and joyful interaction as everyone experienced the delight of collaborative vegetarian cooking.
Upon completing the dishes, Venerable Miao Wei introduced the global “Vege Plan A” initiative launched by the BLIA World Headquarters, explaining how a plant-based diet helps reduce carbon emissions, protect the planet, and cultivate compassion. She encouraged participants to practice plant-based living meal by meal and invited everyone to sign the Vege Plan A pledge.
Grass Wang, an engineer at Argonne National Laboratory, along with her husband Tom Fors, shared that the workshop was rich, engaging, and interactive. They noted that they not only learned practical tofu recipes but were also inspired to reflect deeply on the connection between food choices and the environment. Kevin Gu also shared that cooking hands-on helped him understand the importance of cherishing ingredients and reducing food waste, expressing his enthusiasm to choose more plant-based meals in the future.
Vegetarianism is more than a choice on the dining table; it is a tangible action that nurtures compassion and protects our shared planet. Fo Guang Shan Chicago hopes to continue promoting “Vege Plan A,” guiding the public toward practicing Venerable Master Hsing Yun’s philosophy of “Environmental and Spiritual Preservation” starting from a single plant-based meal, expanding a cycle of goodness throughout families, communities, and the world.