This summer I started teaching tofu making. It's a lot more work than other workshops - prep and clean up wise but the rewards are wonderful and I found some nice Non-GMO soybeans and good sources for nigari. There is nothing like the flavor of freshly made tofu. Here is a blog about my workshop at the SF Cooking School and some nice pictures to share with you.
Explaining the water-bean ratio. Chalkboard is a useful tool.