Pumpkin seed tofu is an earthy, soy-free alternative to traditional tofu, ideal for those with soy allergies. This recipe, from Joe Yonan’s Mastering the Art of Plant-Based Cooking , uses just pumpkin seeds, water, salt, and lemon juice . The result is a slightly crumbly yet tasty tofu with a rich, nutty flavor.
Unlike traditional tofu, which involves straining soybeans, this version keeps the ground pumpkin seeds, enhancing its texture and taste. Read more: 7 Vegan Pumpkin Recipes Preparing pumpkin seed tofu is straightforward and rewarding. Blend raw pumpkin seeds with water and salt, then cook the mixture until it curdles.
Adding lemon juice helps the curds separate further, creating a perfect tofu-like consistency. After pressing out the liquid using cheesecloth or a nut-milk bag, refrigerate the tofu to firm it up. The process is simple, making it a great weekend cooking project.
This tofu shines when roasted or pan-fried, as its crumbly texture holds up best with these methods. Season it with Cajun spices, garam masala, or jerk seasoning for a flavorful twist. Serve it over salads, in wraps, or as a protein-packed snack.
Pumpkin seed tofu is versatile, high in nutrients, and offers a delicious, plant-based alternative to soy-based options. Read more: 20 Easy Tofu Recipes To Up Your Daily Protein Pumpkin seed tofu Ingredients 2 cups 260g raw pumpkin seeds 4 cups 950ml water 1 teaspoon fine sea salt 2 tablespoons fresh lemon juice Instructions Set a fine-mesh sieve over.