Pumpkin Seed Tofu - 'PUMFU" - a nutty, delicious soy free tofu

Directions

1. Soak pumpkin seeds overnight in plenty of water (at least 2 litres).
2. Strain and rinse the seeds thoroughly.
3. Blend in batches: Divide soaked seeds in half. Blend the first 227g with 600ml fresh water for 30 seconds on high until completely smooth with no visible specks.
4. Strain the mixture through a nut milk bag into a large bowl. This is the most labour-intensive step—squeeze as hard as you can until the leftover pulp resembles damp clay or play-doh. The more liquid you extract, the more tofu you'll make.
5. Repeat with the second half of seeds and remaining 600ml water.
6. Save the pulp! Store it in the freezer for crackers, veggie burgers, or even experimental miso (our batch from January is smelling incredible).
7. Rest the combined strained liquid for 10-60 minutes to allow any starch to settle at the bottom.
8. Carefully pour the liquid into your saucepan, leaving the starchy sediment at the bottom of the bowl.
9. Heat the liquid over medium heat, stirring constantly with a flat wooden spoon. The mixture will begin to coagulate at 75-80°C. You'll know it's ready when you can lift curds with a slotted spoon—this happens fairly quickly once it reaches temperature.
10. Transfer the coagulated curds into your cloth-lined press, pushing them into the corners. Smooth the surface with the back of a spoon, cover with the cloth, add the lid and weight.
11. Press overnight at room temperature (or in the fridge if preferred) in a container to catch excess liquid.
12. Unmold gently and store wrapped in paper inside a sealed container in the fridge. Keep as a whole block until ready to use.

13. Storage: Refrigerate for up to 1 week.

14. Cook however you’d like - we coated ours in Nutritional Yeast and fried up in a pan with a little oil. Delicious.