Pumpkin Seed Tofu Alternative (Pumfu)
A complete protein tofu alternative with a staggering 40+ grams of protein per block. This recipe takes 35 minutes to prepare (30 minutes is soak time) and 40 minutes to cook. Free from dairy, coconut, gluten, grains, nuts, and soy, making it plant-based and vegan-friendly.
Servings
Ingredients
- 1 cup 150 grams of pumpkin seeds I use Anthony’s Organic Pumpkin Seeds
- 1/2 cup of water
- 2 tbsp. seasoning of choice optional
Instructions
- Start by soaking the pumpkin seeds in a bowl of boiling water for at least 30 minutes (this will help soften the seeds for a smoother blend later).
- Preheat the oven to 350ºF.
- Strain and rinse the pumpkin seeds and add them to a blender.
- Add the water, starting with 1/2 cup, and optional seasoning then blend until the mixture reaches a thick yogurt-like consistency. Add more water (up to 3/4 cup total) if the mixture is too chunky.
- Transfer the mixture to a small glass baking dish (you can line the dish with parchment paper for an easier cleanup) and bake for 40 minutes.
- Let cool for at least 1 hour before marinating. I love making Italian-Style Pumfu Parmesan and Chinese Sesame Pumfu. My Just Like Eggs Pumfu Scramble is divine too!
