You do need a blender for this - and soaking time. And one thing I should warn you - you won't end up with a lot of 'tofu' compared to the amount of pumpkin seeds you put in... but it's worth it particularly if you're avoiding soy.
PUMPKIN SEED TOFU
I recently discovered this beautiful recipe through Tess Masters, founder of the SK60 eating plan. She splits her time between the US and Australia, and this pumpkin seed tofu is hugely popular in the States—but nearly impossible to find here in Australia. Time to change that! I've had a making tofu 'era' so felt pretty confident I could make it.
The fun thing is - you don't need any coagulant—just pumpkin seeds and water. The result is gorgeous: bouncy, creamy, nutty, and packed with protein. You can coat and flavour it as a snack or use it like traditional tofu.
We use stunning raw pumpkin seeds from Pepo Farms, just down the road from us in Myrtleford, Victoria. This recipe is now on permanent rotation in my kitchen.
Yield: One 370g block
Time: 20-30 minutes active, plus overnight soaking and pressing
INGREDIENTS
- 454g raw hulled pumpkin seeds
- 1.2 litres filtered water
- Optional: pinch of salt
Note: This 1:2.6 ratio of seeds to water creates the creamiest texture and best yield.
EQUIPMENT
- Large bowl for soaking
- Strainer
- High-speed blender
- Slotted spoon
- Nut milk bag or finely woven cloth
- Large saucepan
- Tofu press or cheese press with drainage holes
- Container to catch drips
METHOD
- Soak pumpkin seeds overnight in plenty of water (at least 2 litres).
- Strain and rinse the seeds thoroughly.
- 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.
- 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.
- Repeat with the second half of seeds and remaining 600ml water.
- Save the pulp! Store it in the freezer for crackers, veggie burgers, or even experimental miso (our batch from January is smelling incredible).
- Rest the combined strained liquid for 10-60 minutes to allow any starch to settle at the bottom.
- Carefully pour the liquid into your saucepan, leaving the starchy sediment at the bottom of the bowl.
- 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.
- 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.
- Press overnight at room temperature (or in the fridge if preferred) in a container to catch excess liquid.
- Unmold gently and store wrapped in paper inside a sealed container in the fridge. Keep as a whole block until ready to use.
Storage: Refrigerate for up to 1 week.
