DIY Pumfu (High Protein Soy-Free Pumpkin Seed Tofu)

8 hrs + overnight (mostly waiting)

Homemade tofu made from pumpkin seeds instead of soy; soaked seeds are blended, heated until they curdle, then pressed overnight.

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prepDampen the liner of your tofu mold
454 g raw hulled pumpkin seeds	Soak seeds 8–24 hrs, rinse & drain	Blend seeds with water, strain milk	Let milk settle 15 min, pour off starch	Heat milk to 180°F / 82°C, stirring	Ladle curds into mold, press overnight
water (for soaking and blending)

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