Kate is the Executive Director at Edible Schoolyard NYC, a non profit organization that is dedicated to providing an edible education for every child in New York City. The Edible Schoolyard partners with New York City public schools to cultivate healthy students and communities through hands-on cooking and gardening education, in the hopes of transforming children’s relationship with food. Kate is originally from London, but has lived in the U.S. for the past 15 years. After a varied career spanning financial services and marketing, she turned to nonprofit management. Prior to Edible Schoolyard NYC, Kate worked at a charter school network. She brings her passion for children, food and gardening to the Edible Schoolyard. She studied Classics at Cambridge University and has an MBA from Columbia University. She lives in Montclair, NJ with her husband and three children, where she enjoys attempting to turn her wild backyard into a beautiful garden and cooking with her family.


Corn Encrusted Tofu with Japanese Stir Fry, (GF and Vegan)

Preheat oven to 400 degrees

1 and ½ blocks of extra-firm, organic sprouted tofu, cut into cubes

For Corn Crust

¼ cup coconut milk

1 cup Organic Corn Flakes

¼ cup of Tortilla Chip Crumbs

2 Tbs. Chives

½ t. coriander

¼ t. salt

¼ t. black pepper

For Japanese Stir Fry

1 Tbsp. Olive oil

1 onion, cut into slivers

2 carrots, julienne

2 Tbs minced garlic 

1 Tbsp. minced ginger

2 cups broccoli florets

2 cups chopped kale, stems removed

1-1/2 cups snow peas, cut in half

2 Tbsp. tamari

2 Tbs mirin

1 Tbs. dark sesame oil

  1.  Cut tofu into cubes and lay out on clean dishtowel to help remove excess water.
  2. Combine the corn flakes, tortilla chips, chives, coriander, salt and pepper in a large bowl
  3. In another bowl, add the coconut milk. Dip the tofu cubes into the coconut milk and then into the corn crumb mixture.
  4. Lay corn encrusted tofu out on a cookie sheet, (along with the extra crumbs that didn’t stick to the tofu) lined with parchment paper and sprayed with olive oil. 
  5. Bake at 400 degrees for 15 minutes, turning as necessary
  6. Meanwhile, in a large wok, heat the olive oil until shimmering. Add the onions and cook for 5 minutes. Add the carrots, garlic and ginger. 
  7. Add the broccoli and cook for 3 minutes, mixing constantly. 
  8. Add the 2 cups of kale, tamari and mirin and cook for 5 minutes.
  9. Add the encrusted tofu to the wok vegetables. (Save extra corn crumbs for garnish
  10. Add the snow peas and cook for 1 minute.
  11. Add the dark sesame oil. 
  12. Serve immediately with brown rice or favorite grain. Garnish with a sprinkle of the extra corn crumbs.