Thanks for this video. I've been making pumfu from pepitas for several years. It is really good and versatile. Three observations: First, bring the temperature of the "milk" to 200 degrees. You will get more "tofu" and the liquid will be clear or nearly so. Second, make sure the pumpkin seeds are fresh. As they age, the seeds turn brownish and the quality of the "tofu" degrades. Third, the pulp can be used as an additive to almost any dish you wish. I use it in all kinds of recipes ranging from casseroles to a variety of breads. That helps to reduce the sticker shock.
@@marystestkitchen yes although the milk is a great discovery too. I love that between these two comments almost all parts can be used. I think I would try using the starch for thickening or even baking also? It fascinated me how distinctly the starch separates out. This seed just falls into 4 separate useful products.
@@wordzmyth the starch thing is a really good idea. One day I might try this and then put the starch in my dehydrator and see if it's useful as a thickener!
Seeds are hydrophilic so heating the milk probably separated the curds and very delicious whey. If anyone is going to try this now is probably the time since it’s pumpkin season. Another tip to find pumpkin seeds is to check at a local Mexican grocery if you have one nearby; they use pepitas (as they call them) a lot in cooking.
@@lredding9890 I am also curious about this as those would be a bit cheaper for me. I love that there are so many options though as I am intolerant to soy and that is the only kind they have where I'm from so love being able to do myself
I think it's all oil seeds that will do this, but not sure if sunflower is one. For sure sesame seeds will work, I make a "scrambled egg" type thing with tahini in my microwave and it's rad! There's also egusi which are a particular kind of melon seed used in West African cuisine for precisely this kind of curdling quality. I once made an egusi soup recipe and was surprised how tofu-esque the texture of the cooked seed-clumps became. Sorry for the long comment!! I am a huge oil seed fan! Loved this video Mary! (Also I don't strain my blended pumpkin seeds when I use them and it turns out fine. Maybe that would increase the yield? I've never made pumfu though, just egg-like dishes like frittata).
I don’t know why or how I managed to have this video come up … but wow! My daughter who is visiting at Christmas has become vegetarian and I had no clue what to cook. I’m a farmer, grow a lot of my own vegetables, milk from my cows and raise my own meat and eggs. Being vegetarian and lactose intolerant is a new concept for this old girl. This recipe was so simple, easy and I can’t believe I’m going to say DELICIOUS! I can’t wait for my daughters visit to share this little gem with her. When I fire up the BBQ she won’t be left out, a seperate grill plate will be dedicated to Tofu and vegetable kebabs. Thank you so much for sharing this, I now hope I have a number pumpkin season (Australia)
@@wifsk484Some people do not eat meat, because they just don't like to eat it. No need to indirectly bitch on someone via their parents on social media. Also humans and animals have a lot more closer relationships then plants, but in the end its none of your buisness to decide what someone eats and what they don't. Another example some people do not like fish, would u force them to eat it, if they dont have to? Nooo cause thats called respecting someones boundries. Have a lovely day/ evening/ night💚
@@lisal.1114 yes this was all directed towards her daughter i want her to have a bad feeling about eating only plants and i hate it she doesnt eat meat it makes steam come out of my ears im fumin fam
This is amazing frankly. In the UK you can buy raw pumpkin seeds for about 5 pounds a kilo. Considering a block of tofu is about half that price, this actually makes it much cheaper than buying tofu. And the extra nut milk side product is really appealing. I'm definitely going to try this.
I was thinking all the way though this would be a cheaper alternative, then she came with the price of pumpkin seeds in Canada! Wow! I was shocked. I am glad they aren’t as expensive over here! I love pumpkin seeds and when I feel I can’t run to the expense of buying my favourite nuts I oftentimes buy pumpkin seeds instead.
A block of tofu in USA is 2-3 USD. However a bag of soybean is 2-3 USD and you can make at least 5-10x that many meaning if I buy a soy milk maker and a tofu press I can make tofu in 30-45 min after soaking the bean overnight. Also tofu can be made with other type of beans. You can try "soy milk" from other bean than soy such as Navy beans or kidney beans which are sweeter and don't require sugar added as they already are sweet. Kidney bean is already sugary. Or add vanilla imitation to sweeten it for 0 sugar added kidney bean "milk".
If you're a gardener, try growing a pumpkin variety like Lady Godiva. They have "naked" seeds (no shell) & that's what they are grown for. They are lovely looking as well. They have produced very well for me & the seeds are delicious! They are notorious for have a bad germination rate, thus making them "diffficult" to grow, but I finally figured out wrapping the seeds in damp paper towel until they sprout does the trick.
I'm currently experimenting with using a Hydroponic garden (found one on Amazon for under $100 usd!!) to start my seeds this yr since my parents had such good luck with it last season. It would be interesting to see how it compares to the paper towel method. Other than the obvious, paper towels are waaaay cheaper lolol
I've just made this from scratch following your tutorial and I also separated off a bit to make a "flavored" version (I mixed the curds with some italian herbs, black pepper and nutritional yeast) before pressing into my tofu tubs and now they are both chilling in the fridge overnight ! I think the fact that you get 2 products out of this...tofu and milk actually makes its cheaper but of course this is the time to factor in. I'm in the process of opening a vegan restaurant in Pahoa, Hawaii so things like this are really exciting to me. I'm doing a lot of tests of various homemade things to see if I can scale them and make them work in the restaurant. Things like mung bean tempeh, tofu nuggets, coconut bacon and now this pepita tofu. I'm just so continually amazed by plant foods. I can't say it enough that food companies are really sleeping on plants. They continue to amaze me, ever since I first went vegan about 10 years ago and discovered how raw cashews can replace basically every dairy product, my mind was blown and there's still so much to discover. Thanks again for sharing this detailed tutorial !
I’m astounded! As soon as you said the curds were squeaky my mind was blown, you just made pumpkin seed cheeze curds! I wonder how these would work on a vegan poutine? You’re a wizard, Mary!
I had a dumb thought as she was pulling out the curds from the whey... I know cheese is made from cow's milk, usually with the curds... The line between tofu and cheese has been blurred for me... And knowing you could make this stuff from other things besides soy... The possibilities...
I just tried this, and it works exactly as Mary describes. The product is tasty, and was very firm as I left it in the tofu press overnight. The only thing I did different from the video was not using a cloth inside the press, which caused no problems removing the final product. The pumpkin seeds I used were from Trader Joe's, $6.99 a pound, and made a pretty big block of tofu - several meals worth. Thanks Mary!
I work in a professional kitchen and decided to use my nifty tofu press to make this recipe! Everything came out exactly as described in the video, to the gram! So excited to come into work tomorrow and see my nicely curdled tofu. Amazing!!❤
Thanks for the recipe! I tried this recipe, it’s so cool! The only thing different is I heated until it boils so mine coagulated completely and the leftover liquid is clear. My hypothesis is because pumpkin seeds are high in magnesium, when heated those bivalent ions cross link with denatured protein and coagulate. The curd is so bouncy! I bet this recipe will be a great start for making vegan mozzarella. Usually people knead the cheese curd until it’s smooth and stretchy. I made mine all into tofu this time, next time I’ll try kneading!
Did you knead it? And also, do you think boiling it to coagulation made the taste any different from the way it was done in this video? I absolutely have never known anything about making cheese or tofu or anything like that so I’m curious about this
I've heard sunflower seeds can coagulate in a similar way to pumpkin seeds. Might be worth exploring that option. Plus, if you do end up using coagulant, the chlorogenic acid in the seed milk ought to turn the tofu a deep bluish green color. #reciperequest
I am so glad this video was recommended to me! As a person with a a soy allergy, red meat allergy and celiac's disease - I've run out of fun things to eat and experiment with! And I'm so excited to see this and find your channel! ! ! Easiest instant subscribe of my youtube existence! :D Thank you for this! ! !
😅🥲you are really positive from my perspective and yo I appreciate that energy - best of luck with your elevated dietary demands - whats good is delicious right!!? No premium mediocre
Not vegetarian or vegan but i do love processing and making my own food and this looks absolutely phenomenal. At the very least, it seems like something i can do during pumpkin season. Thank you for this video!
I really appreciate you talking about the cost of things in a serious way! I'm very much on a budget so that's important info for me and makes me feel a lot more normal to know you recognize this is a spendy recipe ☺️ great job on this though, it was super interesting!
You're most welcome. Budget is super top-of-mind for me and probably most people these days. Lots of people suggested trying sunflower seeds which are usually less expensive so I will try it soon :-) Please stay tuned!
This is the first video I've ever watched from your channel and I loved it!! I love how thorough you are about your entire process and your end results, plus this recipe looks so good!! And I also appreciate your narration as well. It's not generic at all, almost like I'm listening to a friend explain something to me. Thank you for this video!
Just finished making this and it’s mind-boggling! I got giant curds! But the whey is rather clear and yellow. It tastes kind of bitter and sour, so that was kind of interesting. I don’t have a thermometer, so maybe I over heated it. Regardless, this is truly amazing! Can’t wait to try it tomorrow!
One reason it curdled is because of the high vitamin k content in pumpkin seeds. This can be seen with blueberries if you’ve ever made a blueberry smoothie, it becomes like gelatin.
@@fuyukazemi kind of has been done! taken from the internet- ingredients for making Kuzu Blueberry Tofu: "268 g Blueberry juice (no pulp) 21.4 g (8%) Kuzu starch Maple syrup (to taste) Sesame seeds (to taste) Directions: Make juice out of fresh blueberries and strain off the pulp. Blend in Kuzu starch until completely smooth with no lumps. Bring the mixture to boil, reduce to simmer and cook for 10 min, while continuously whisking. Pour the hot mix into a mold and let it set in the fridge for 1-2 hours at least. Unmold, cut if necessary, and serve with maple syrup and sesame seeds. Enjoy with amazing fresh, gluten-free & totally plant-based dessert."
I made this recipe a few days ago. Just finished the last of the pumpkin seed tofu for lunch today. This was delicious!! I used the okara to make an oatmeal breakfast cookie, which is what I usually do with the okara from soy tofu. From now on, if I'm going through the hassle of making tofu at home, I'm only making pumpkin tofu. This was so delicious, and I never would've thought of it without your video. Thank you thank you thank you!!
@@marystestkitchen All I have is a Ninja Blender BN495UK 1000 W. Would that achieve the same results? I really have to be wary of spending on an expensive machine for a while, possibly foreseeably. Thanks.
The coagulation happens due to enzymes in pumpkin seeds that start to break down proteins - which pumpkin seeds are very high in amongst seeds - through the presence of heat. Would be interesting to see how the pumpkin seed milk behaves in baking, perhaps it has an effect similar to eggs that help set cakes faster.
I'm in love with this "tofu from scratch" series. This video just blew my mind. I'm really interested to see tofus originated from different kinds of food because vegans have developed hundreds of ways to cook and utilize tofu in recipes so far. Tofu is able to turn any kitchen to a unique culinary development center. 😂 Could you make tofu from peanuts, kidney beans or peas? Thank you and greetings from Turkey! #reciperequest
Very appealing and surprising, will make this for sure. Thank you. Just a note: Please don't pour that nutritious soaking water down the drain; great for plants, indoors and out.
Mary! You are an inspiration! I just put some Hempfu curds into the press. No coagulatlant needed. I used Hemp hearts from Costco and it worked very well. I will update after the Hempfu has set and we've done a taste test.
Hmm... I am neither vegetarian or vegan, but I think I will be buying myself that tofu press and trying this out. It looks simple and delicious. Thank you for the idea. I'm actually about to start making miso soup in the near future and I'm curious to try this out in that. Hmm... I might try this with chia seeds too. I have a ton since chia seed flour is what I use to make my "daily bread" as most keto bread in the stores is not good. It seems that modified wheat starch is better as a marketing term than it is for your blood glucose.
P.S. I’ve been making my own tofu for a little over a year thanks to your videos and a particularly fresh tasting tofu dish I had while traveling! Thanks again!!
Thank you! We buy the pomfu at the grocery store as we preferred the pumpkin seed tofu and while less expensive than making it yourself, the bonus is the plant milk extra. Love this tofu series. Thanks!
Thank you Mary for this video. I've used 400 grams pumpkin seeds and 800ml water. I squeezed out the milk with a double gear juicer (Angel juicer) and the pulp is dry as wood. So no need for a nut milk bag and less waste material! I had no milk left in the pan after cooking the milk. Perfect pumpkin seed tofu! Thanks!
Fascinating! Loved your real-time reactions as the temperature climbed to 180. I saw Pumfu at a health food store in NYC last week and was wondering if you had tried it. Yours looks even better!
gave it a try and frying a thin slice is a surprisingly spot on replica for a fried egg (with a pinch of kala namak sprinkled on top for that eggy flavour)
omg are you real life? do u have discord lol. i'm allergic to dairy, like. if i have enough milk or cheese, i'll get a straight instant fever and - all those happy wonderous effects that u get when.. u have a fever! is there like a community of ppl i can join or a facebook group lol. this is AMAZING. i get organic pumpkin seed at costco here by me, we would probably be vegi besti's. now i'm going to have go through ur videos to see if u've made a vegan fettucine alfredo. OMG THIS IS SO EPIC
I love and appreciate your attention to detail. Treating food and the process of preparing food with care and love is the hallmark of both a professional, but also, just altogether, good person. I've met plenty of chefs who'd scratch pans and pots, and throw ingredients, and stab flour bags, and leave me wondering about what was going on inside them. You want to caress your food, whisper it sweet nothings, if you will, but treat it with a sense of reverence and curiosity, before you gobble it up, before you take all that goodness in. I feel the difference in treatment, that's how I decide whether I'll accept food from someone, or I won't. ☮️🙏💚
@@7eardstapa7 Probably just depends on how you use it. Pumpkin spiced pumpkin seed tofu made into a vegan pumpkin spiced cheesecake would probably be delicious. :)
oooh I’ve seen pumfu in my fancy schmancy health food store a couple times, you’ve convinced me to give it a try! Didn’t know pumpkin seeds were so magic haha
I am not vegan but I watched another tofu video yesterday. Naturally I came back today, lookin' for more informative & educational tofus to make. TYSM!❤
I make pumpkin seed milk all the time! I'm excited to make it next time and also have tofu! I can't have tofu made from legumes and I want to add variety in my diet and not have so much soy, so this excites me! Thank you!
I can’t wait to make this!! I have zero experience making tofu but I have been making cheese and yogurt for over a decade. I am so excited to try and make tofu!!
I've got my pumpkin tofu in the fridge solidifying right now. I wanted to note that I prefer using the post-blender, pre-cooked pumpkin milk (VERY close to plain Rice Dream brand rice milk, imo) than the post-cooked liquid. The cooked liquid tastes MUCH more pumpkin-seed-like 😂 Luckily, I believe I'll just be blending soaked pumpkin seeds for plant milk from now on. I used to buy Rice Dream all the time, now I won't have to :D
Just finished eating some pumfu out of the air fryer. I coated it in a little onion powder, garlic powder, smoked paprika & panko bread crumbs before putting it in. To me, it was close to a McDonald's beef patty. Didn't taste weird, wasn't gritty. Was very chewy and soft like a McDonald's patty OR an omelette. (Can you tell I'm not fully vegan? 😂) And it was filling/satisfying
Can you try sunflower seeds? They should be cheaper. Or perhaps other seeds that you see at the store that are on the cheaper side? Thanks for the content!
You might find a crazy chemical reaction there too because sunflower seeds can turn deep green at a certain pH in the presence of oxygen. So I could imagine it might turn green as it curdles or during pressing. Still good to eat though. I’d be interested in a hemp seed tofu…
Mary thank you for being a vegan culinary genius 😘 I can't wait to try this. For 9.99 you get this gorgeous high protein tofu, plus as you said the 3 cups of milk and there's also the pumpkin seed okara, which looks like it would be ideal for pate, cakes, cookies loafs, burgers, bars, vegan parm ......
Mary I just wanna say thanks a lot for sharing your very precise, easy and reliable method of making tofu!! Which kinda became my favorite hobby since I tried for the first time making tofu with your original soy video back in the sad 2020, I even made a wooden press myself and really got me through some tough times Thank you!!
That looks so good! Unfortunately, pumpkin seeds are pretty expensive, unless you’re willing to put in the time and effort of collecting and processing your own from your own pumpkins. BTW, I have that same tofu press and really like it.
Hello Nicole I really like your profile picture and if you let me, I would make such an amazing mural out of it! If you don’t mind one of your picture could be my inspiring muse for an art project i’m working on for a client. You will totally get paid for it as well as a bonus also get credits.
@@marystestkitchen I have not in a really long time but it goes like making tofu normally with roasted unsalted peanuts. They have a nice peanut taste which I really liked. The milk is also fantastic. Going to have to start doing it again now!
What if we mix pumpkin seeds with other types of beans to make it more cost effective and more rich in nutrients lol but ofc the recipe would be different. Its so funn to watch these cant wait for more ❤️
Yes, please! I came to the comments to ask this. I've been making peanut milk lately because cashews, almonds, and pecans are so much more costly. I'd love to see you demystify peanut tofu so I'll be brave enough to try to make it.
I’ve made this twice; my husband and I enjoy this very much! I made it the first time exactly as pictured in the video. The second time I ran out of time so put the pumpkin seed milk in the fridge overnight and made the tofu the next day. Cold from the fridge heated up to 180° it formed smaller softer curd, not as big clumps. Air fried, the second batch expelled a lot more oil and the texture was lighter airier. I prefer the texture made just as in the video with bouncy firmer texture. Guess I did my own test kitchen from your test kitchen. ✌️
Oh my god. The one ingredient I have more of in my house than RICE is pumpkin seeds (albeit they’re salted)! And I’ve been wanting to try some of these tofu recipes but I don’t have food grade gypsum. I’m going to try this out right now and update everyone in a few days.
@@marystestkitchen They worked out perfectly! I didn’t have a high speed blender so I couldn’t get as many curds as I wanted, but the resulting pumpkin milk made a wonderful autumnal hot chocolate! The pumfu itself was delicious, and the best tofu I’ve eaten in my life. Amazing as honey chicken. I also used the pumpkin seed pulp in some energy date bars. All in all worth it!
I just got around to making this today. I cubed the tofu, coated it in cornstarch and spices and deep fried it. I used a food processor instead of a blender (which I don't have), so I got somewhat less tofu and it took longer. But it came out absolutely delicious!
Terrific! I've been wanting to experiment with lesser used/experimented seeds (pumpkin being one of them) as well as beans for things like butters, milks, tofu and stuff. Watermelon and hemp seeds are others and I've also been wondering if the hassle of collecting pepper seeds would be worth it, haha. You continue to be (and always will be!) a societal treasure, thank you for all your hard work. Hope you're staying healthy!! :)
I wonder whether sesame seed or poppy seed tofu would work 🤔 (Poppy seed milk tastes amazing 100% confirmed and you should try it anyway; but I wonder whether it'll tofufy)
MARY!! Made this pumpkin seed tofu last night and it was AMAZING! Seriously this tofu puts regular soy based tofu to shame. Followed the process exactly how you laid out in the video and it worked perfectly. The mixture start coagulating around 170. Did it in the morning around 9AM and took the tofu out around 4PM and it was fully set and very firm. I used about 6 cups of water in total to get the mixture to blend which produced a bunch of "milk". The whole process (after soaking the seeds overnight) took about an hour including cleanup. The taste of the tofu is creamy and very, very filling. Could only eat about 6 pieces of air fried tofu with that seasoning blend before getting full. Used some of the leftover milk the next morning in a smoothie which was outstanding also. Please do a video on what to do with the leftover pulp which I put in the freezer. I'm thinking this is pretty much pure fiber and will probably be putting some of it in my smoothie as well but there could be other uses. At any rate, this video is great and thanks for the heads up.
Yay! That's wonderful, Roy. Thanks for sharing your detailed experience! ❤️❤️❤️❤️ I''m shooting the pumpkin pulp video today so please stay tuned for that.
Having a garden to grow pumpkins yields a good amount of pepitas if you grow the right variety. I think this is something I'd make once a month and use less of the pumfu as additions to other dishes. Like on top of a kale salad. The crunch and creaminess would be nice. The okara, milk, and "starch" appear to be added bonus ingredients for baking, flatbreads, pancakes, and even added to masa to make tortillas. There is a lot of value in the high fat and protein content. So, pepitas are worth it!
I always wondered why you don't have 750k to 1 million subscribers. What's wrong with these humans? You are 1 of , maybe 3, UA-cam sources for any tutorial/inspiration I need. I'd say: start charging for the info but most people are going through hard times right now and I could not afford it. Thanks for you generosity and all your effort. I am a cook myself and know the recipe testing process is hell. Many blessings, Love and Peace from Upstate NY
Hello Mary, this is the first video I have seen of yours and I am so happy to have found you! I appreciate all the work you put into your videos. You add so much info that all my questions were answered at the end. And watching keeps me engaged and not bored. Thank you so much, I have subscribed and can't wait to browse through your other videos 😍 Lots of love from Germany 🧡
When you told about the catch i got really happy actually because Tofu in denmark is quit expensiv, but pumpkinseeds are not. So this is actually not a catch but a plus for me, i love tofu but a cant affort it, but by making it myself like this i will finally be able to. I will by my first Tofu press in the start of next month and try this recipe and i'm so looking forward to taste it. Thank you so much for sharing this 🥰🌸❤️
THANK YOU, THANK YOU, THANK YOU for this recipe and for the recommendation for the tofu press. I had to purchase the press from Canada because it's unavailable in Australia, but it was still only about AUD 60. This tofu is incredible. My husband said he thinks it's better than soy tofu. I used to love simply marinating thin slices of tofu in soy sauce and then crisping it on a fry pan with vegan butter. I found that the following marinade yields an almost identical flavour: 1 tbsp dry sherry, 1 tsp vegemite and 1 tsp of savoury yeast flakes - zap in microwave for 20 seconds to dissolve the vegemite.
I tried the recipe and it worked! plus it tastes awesome once you season it. At first, it wasn't coagulating so I thought, I added too much water. But then just like the video, it started to come together. Thanks Mary!
This is unbelievably cool! Thanks a lot for this recipe! Made it today, it exceeded all my expectations. The cookies I made from the pulp were also very tasty 😋
First time seeing your videos and I've never made tofu, at all! This has made me very enthusiastic to try it and I just wanted to say how much I appreciate your thorough explanation and your extra trial to make sure others would get the same result. Can't wait to try this!
Ooooh youtub algorithm brought me here and I am truly fascinated by this recipe. That looks so, so heavenly and creamy! I feel like I can already taste the pumpkin seed tofu just by watching... 🤤😋
The algorithm blessed me with your video 🎉 I tried it today (I’ve been making soy tofu for years now) and OMG, it’s so much easier 👏 I don’t know if I didn’t stirr the milk enough but my whey was clear…going to give the Pumfu a taste taste this evening
My son and I cut Pumfu up and tasted it before cooking and it was yum! Then I remembered your series so I was rewatching this after I stir fired the Pumfu (at H-E-B grocery store) today with Swiss chard, onions, sprouted tofu and ate it with organic brown Jasmine rice 😋. Super delicious: I’m putting your tofu press and milk bag items in my shopping cart 🛒 Thank you Mary
This looks waaay better than Pumfu. Our stores had it for almost $10usd and it was a one time purchase for me. Will definitely be trying your recipe! Thank you!
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](http://i.ytimg.com/vi/hqnXzspvNSI/mqdefault.jpg)
Thanks for this video. I've been making pumfu from pepitas for several years. It is really good and versatile. Three observations:
First, bring the temperature of the "milk" to 200 degrees. You will get more "tofu" and the liquid will be clear or nearly so.
Second, make sure the pumpkin seeds are fresh. As they age, the seeds turn brownish and the quality of the "tofu" degrades.
Third, the pulp can be used as an additive to almost any dish you wish. I use it in all kinds of recipes ranging from casseroles to a variety of breads. That helps to reduce the sticker shock.
Thanks for sharing your experience! 🤗🤗🤗 I'll definitely try going to that higher temperature
@@marystestkitchen yes although the milk is a great discovery too. I love that between these two comments almost all parts can be used. I think I would try using the starch for thickening or even baking also? It fascinated me how distinctly the starch separates out. This seed just falls into 4 separate useful products.
Thank you for addressing what to do with the pulp! I did not want to throw it out
@@wordzmyth the starch thing is a really good idea. One day I might try this and then put the starch in my dehydrator and see if it's useful as a thickener!
I wonder if the pulp could be a " graded cheese" if dried...
Seeds are hydrophilic so heating the milk probably separated the curds and very delicious whey. If anyone is going to try this now is probably the time since it’s pumpkin season. Another tip to find pumpkin seeds is to check at a local Mexican grocery if you have one nearby; they use pepitas (as they call them) a lot in cooking.
Interesting! I wonder if sunflower seeds we do the same? Or is it just squash seeds?..
@@lredding9890 I am also curious about this as those would be a bit cheaper for me. I love that there are so many options though as I am intolerant to soy and that is the only kind they have where I'm from so love being able to do myself
Pumfu is delicious! I was sent some from a meal kit company and haven't found it locally. It's why I watched this video.
I think it's all oil seeds that will do this, but not sure if sunflower is one. For sure sesame seeds will work, I make a "scrambled egg" type thing with tahini in my microwave and it's rad! There's also egusi which are a particular kind of melon seed used in West African cuisine for precisely this kind of curdling quality. I once made an egusi soup recipe and was surprised how tofu-esque the texture of the cooked seed-clumps became. Sorry for the long comment!! I am a huge oil seed fan! Loved this video Mary! (Also I don't strain my blended pumpkin seeds when I use them and it turns out fine. Maybe that would increase the yield? I've never made pumfu though, just egg-like dishes like frittata).
I was hydrophilic too but after years of repeated exposure therapy i was eventually able to swim💪 keep trying seeds, god bless ❤️
I don’t know why or how I managed to have this video come up … but wow! My daughter who is visiting at Christmas has become vegetarian and I had no clue what to cook. I’m a farmer, grow a lot of my own vegetables, milk from my cows and raise my own meat and eggs. Being vegetarian and lactose intolerant is a new concept for this old girl.
This recipe was so simple, easy and I can’t believe I’m going to say DELICIOUS!
I can’t wait for my daughters visit to share this little gem with her.
When I fire up the BBQ she won’t be left out, a seperate grill plate will be dedicated to Tofu and vegetable kebabs.
Thank you so much for sharing this, I now hope I have a number pumpkin season (Australia)
Well it's been 3 months, what did your daughter think of it?
She knows she is eating baby plants right?
@@wifsk484Some people do not eat meat, because they just don't like to eat it. No need to indirectly bitch on someone via their parents on social media. Also humans and animals have a lot more closer relationships then plants, but in the end its none of your buisness to decide what someone eats and what they don't. Another example some people do not like fish, would u force them to eat it, if they dont have to? Nooo cause thats called respecting someones boundries. Have a lovely day/ evening/ night💚
@@lisal.1114 yes this was all directed towards her daughter i want her to have a bad feeling about eating only plants and i hate it she doesnt eat meat it makes steam come out of my ears im fumin fam
@@lisal.1114 that doofus doesn't even know that plants aren't sentients..
This is amazing frankly. In the UK you can buy raw pumpkin seeds for about 5 pounds a kilo. Considering a block of tofu is about half that price, this actually makes it much cheaper than buying tofu. And the extra nut milk side product is really appealing. I'm definitely going to try this.
Pumpkins grow well here too, might try the process from seed to harvest to tofu!
You can double that cost here in Germany :-(
I was thinking all the way though this would be a cheaper alternative, then she came with the price of pumpkin seeds in Canada! Wow! I was shocked. I am glad they aren’t as expensive over here! I love pumpkin seeds and when I feel I can’t run to the expense of buying my favourite nuts I oftentimes buy pumpkin seeds instead.
You got any links for 1kg pumpkin for £5? Or you live up north and it's a local shop
A block of tofu in USA is 2-3 USD. However a bag of soybean is 2-3 USD and you can make at least 5-10x that many meaning if I buy a soy milk maker and a tofu press I can make tofu in 30-45 min after soaking the bean overnight.
Also tofu can be made with other type of beans. You can try "soy milk" from other bean than soy such as Navy beans or kidney beans which are sweeter and don't require sugar added as they already are sweet.
Kidney bean is already sugary. Or add vanilla imitation to sweeten it for 0 sugar added kidney bean "milk".
If you're a gardener, try growing a pumpkin variety like Lady Godiva. They have "naked" seeds (no shell) & that's what they are grown for. They are lovely looking as well. They have produced very well for me & the seeds are delicious! They are notorious for have a bad germination rate, thus making them "diffficult" to grow, but I finally figured out wrapping the seeds in damp paper towel until they sprout does the trick.
That's how I germinate all my seeds! Wet paper towel and heating pad underneath (most seeds only need a little warmth)
Interesting
I'm currently experimenting with using a Hydroponic garden (found one on Amazon for under $100 usd!!) to start my seeds this yr since my parents had such good luck with it last season. It would be interesting to see how it compares to the paper towel method. Other than the obvious, paper towels are waaaay cheaper lolol
H… how do you normally germinate seeds? I’ve never not used a damp paper towel
Thanks for the trip! I always grow pumpkins but de shelling is so time consuming it’s not worth it!!
I've just made this from scratch following your tutorial and I also separated off a bit to make a "flavored" version (I mixed the curds with some italian herbs, black pepper and nutritional yeast) before pressing into my tofu tubs and now they are both chilling in the fridge overnight ! I think the fact that you get 2 products out of this...tofu and milk actually makes its cheaper but of course this is the time to factor in. I'm in the process of opening a vegan restaurant in Pahoa, Hawaii so things like this are really exciting to me. I'm doing a lot of tests of various homemade things to see if I can scale them and make them work in the restaurant. Things like mung bean tempeh, tofu nuggets, coconut bacon and now this pepita tofu. I'm just so continually amazed by plant foods. I can't say it enough that food companies are really sleeping on plants. They continue to amaze me, ever since I first went vegan about 10 years ago and discovered how raw cashews can replace basically every dairy product, my mind was blown and there's still so much to discover. Thanks again for sharing this detailed tutorial !
Wow opening a vegan restaurant in Hawaii! How exciting. Best of luck to you :-)
Best wishes on your restaurant in Hawaii! If I ever visit Hawaii, I'll want to eat there!
I’m astounded! As soon as you said the curds were squeaky my mind was blown, you just made pumpkin seed cheeze curds! I wonder how these would work on a vegan poutine? You’re a wizard, Mary!
How would it work on a vegan poutine? Well, J M, my friend! That is a most excellent question!
You had me at vegan poutine
I had a dumb thought as she was pulling out the curds from the whey...
I know cheese is made from cow's milk, usually with the curds...
The line between tofu and cheese has been blurred for me...
And knowing you could make this stuff from other things besides soy...
The possibilities...
What is a poutine?
@@vegantreehugger8400 fried and cheese curds covered in gravy.
As American as that sounds, it's apparently a Canada thing.
Never thought that I a man in my 40s would watch a video of someone making tofu out of pumpkin seeds.... Now I need to go out and buy a tofu maker...
😂
I feel just like you
Me 3😂😅🇯🇲
jesus me four. my mouth was involuntarily dropped for the start of this video. They should be teaching this shit to kids in school.
@@Somethinghumble this is hillarious :D
@@see3259 :D indeed, I thought I knew myself well, and then I turned 40 ^^
I just tried this, and it works exactly as Mary describes. The product is tasty, and was very firm as I left it in the tofu press overnight. The only thing I did different from the video was not using a cloth inside the press, which caused no problems removing the final product. The pumpkin seeds I used were from Trader Joe's, $6.99 a pound, and made a pretty big block of tofu - several meals worth. Thanks Mary!
AS A MEXICAN,WE HERE HAVE A LOT OF PUMPKIN SEEDS ALL THR YEAR, SO
I'M GOING TO TRY IT RIGHT NOW
That's awesome!!
Lucky you! Lol
I work in a professional kitchen and decided to use my nifty tofu press to make this recipe! Everything came out exactly as described in the video, to the gram! So excited to come into work tomorrow and see my nicely curdled tofu. Amazing!!❤
Thanks for the recipe! I tried this recipe, it’s so cool! The only thing different is I heated until it boils so mine coagulated completely and the leftover liquid is clear. My hypothesis is because pumpkin seeds are high in magnesium, when heated those bivalent ions cross link with denatured protein and coagulate. The curd is so bouncy! I bet this recipe will be a great start for making vegan mozzarella. Usually people knead the cheese curd until it’s smooth and stretchy. I made mine all into tofu this time, next time I’ll try kneading!
Oh I would love to know your results from kneading! Thanks for sharing your experience so far ❤️🤗
Yo, updates??
Did you knead it? And also, do you think boiling it to coagulation made the taste any different from the way it was done in this video? I absolutely have never known anything about making cheese or tofu or anything like that so I’m curious about this
How’d it taste though?
Yes, please!! Updates?!
I'm very curious to try this now!
I've heard sunflower seeds can coagulate in a similar way to pumpkin seeds. Might be worth exploring that option. Plus, if you do end up using coagulant, the chlorogenic acid in the seed milk ought to turn the tofu a deep bluish green color.
#reciperequest
Another vote for sunflower seeds!
Sunflu or flowerfu?
@@lindapb6529 sol-fu?
@@user-yk2gr8ep4i :^)
Sunfu?
I am so glad this video was recommended to me! As a person with a a soy allergy, red meat allergy and celiac's disease - I've run out of fun things to eat and experiment with! And I'm so excited to see this and find your channel! ! ! Easiest instant subscribe of my youtube existence! :D Thank you for this! ! !
That's a lot of foods to avoid! Glad to be of some help :-) Welcome aboard!
Can you eat fish? 😢
😅🥲you are really positive from my perspective and yo I appreciate that energy - best of luck with your elevated dietary demands - whats good is delicious right!!? No premium mediocre
I can, luckily! Fish is definitely a daily food for me. (It helps that I like it too) :D
I couldn't imagine, all I eat is mest and pasta 😭
Not vegetarian or vegan but i do love processing and making my own food and this looks absolutely phenomenal. At the very least, it seems like something i can do during pumpkin season. Thank you for this video!
I really appreciate you talking about the cost of things in a serious way! I'm very much on a budget so that's important info for me and makes me feel a lot more normal to know you recognize this is a spendy recipe ☺️ great job on this though, it was super interesting!
You're most welcome. Budget is super top-of-mind for me and probably most people these days. Lots of people suggested trying sunflower seeds which are usually less expensive so I will try it soon :-) Please stay tuned!
@@marystestkitchen HYPE
Mary, you are forever a kitchen wizard. I think these will be soo good in a stirfry soaking up the sauce in all the pockets
Totally! The channel should be called Mary's Kitchen Wizardry LOL
Yup!
This is the first video I've ever watched from your channel and I loved it!! I love how thorough you are about your entire process and your end results, plus this recipe looks so good!! And I also appreciate your narration as well. It's not generic at all, almost like I'm listening to a friend explain something to me. Thank you for this video!
Just finished making this and it’s mind-boggling! I got giant curds! But the whey is rather clear and yellow. It tastes kind of bitter and sour, so that was kind of interesting. I don’t have a thermometer, so maybe I over heated it. Regardless, this is truly amazing! Can’t wait to try it tomorrow!
One reason it curdled is because of the high vitamin k content in pumpkin seeds. This can be seen with blueberries if you’ve ever made a blueberry smoothie, it becomes like gelatin.
So could one potentially make blueberry tofu?
@@fuyukazemi kind of has been done! taken from the internet- ingredients for making Kuzu Blueberry Tofu:
"268 g Blueberry juice (no pulp)
21.4 g (8%) Kuzu starch
Maple syrup (to taste)
Sesame seeds (to taste)
Directions:
Make juice out of fresh blueberries and strain off the pulp.
Blend in Kuzu starch until completely smooth with no lumps.
Bring the mixture to boil, reduce to simmer and cook for 10 min, while continuously whisking.
Pour the hot mix into a mold and let it set in the fridge for 1-2 hours at least.
Unmold, cut if necessary, and serve with maple syrup and sesame seeds.
Enjoy with amazing fresh, gluten-free & totally plant-based dessert."
@@opheliabellsOoo!!!
I made this recipe a few days ago. Just finished the last of the pumpkin seed tofu for lunch today. This was delicious!! I used the okara to make an oatmeal breakfast cookie, which is what I usually do with the okara from soy tofu. From now on, if I'm going through the hassle of making tofu at home, I'm only making pumpkin tofu. This was so delicious, and I never would've thought of it without your video. Thank you thank you thank you!!
Amazing! So productive :-) I am so happy for you!
What is Okara and how do you use it? 😯
I have never made tofu but this series is really inspiring me to! All these options for non soy tofu look so delicious!
Hope you enjoy!🤗🤗🤗
Same and im not fully "vegan"
@@Glaaki13 - I'm not even vegetarian and I want to make this. 😵
@@GnarlyOatmeal weel its always cool to try new things
@@marystestkitchen All I have is a Ninja Blender BN495UK 1000 W. Would that achieve the same results? I really have to be wary of spending on an expensive machine for a while, possibly foreseeably. Thanks.
Those fluffy curds look like they would make great plant based scramble! Love this video so much, thank you Mary!
I think so too! Green eggs...just need to figure out the "ham" lol
Green eggs and yam☺
@@marystestkitchen banana skin bacon for the ham?
The green bacon she makes from this! 🤯
@@lisajburden3274perfect!!
I use pumpkin seeds for all sorts of things, including queso. Very versátil and nutritious.
The coagulation happens due to enzymes in pumpkin seeds that start to break down proteins - which pumpkin seeds are very high in amongst seeds - through the presence of heat. Would be interesting to see how the pumpkin seed milk behaves in baking, perhaps it has an effect similar to eggs that help set cakes faster.
Thank you Mary! I can't have soy, and I can't get pumfu in my local stores and always have to pay for shipping! I can't wait to make my own!
I'm in love with this "tofu from scratch" series. This video just blew my mind. I'm really interested to see tofus originated from different kinds of food because vegans have developed hundreds of ways to cook and utilize tofu in recipes so far. Tofu is able to turn any kitchen to a unique culinary development center. 😂 Could you make tofu from peanuts, kidney beans or peas? Thank you and greetings from Turkey! #reciperequest
@@mitramorganics I would love to see many types of tofu in supermarkets just like we see many types of animal meat. :,)
Peanut tofu is more like soy tofu than anything I have tried. It does not have a mild neutral flavor like it's soy cousin.
I will try using the milk to make Kefir! ❤
Very appealing and surprising, will make this for sure. Thank you. Just a note: Please don't pour that nutritious soaking water down the drain; great for plants, indoors and out.
Thanks!
Mary!
You are an inspiration!
I just put some Hempfu curds into the press.
No coagulatlant needed.
I used Hemp hearts from Costco and it worked very well.
I will update after the Hempfu has set and we've done a taste test.
Hi! Can you please tell us how your hempfu turned out? Have you used hemp hearts or unhulled hemp seeds?
It turned out quite nicely.
It was Hemp hearts, from Costco.
@ericrhees8590 Thanks! I'm going to try it then.
Hmm... I am neither vegetarian or vegan, but I think I will be buying myself that tofu press and trying this out. It looks simple and delicious. Thank you for the idea.
I'm actually about to start making miso soup in the near future and I'm curious to try this out in that.
Hmm... I might try this with chia seeds too. I have a ton since chia seed flour is what I use to make my "daily bread" as most keto bread in the stores is not good. It seems that modified wheat starch is better as a marketing term than it is for your blood glucose.
😂😂😂Same! I eat it all
I love to save my soaking water for plants! And maybe pumpkin seed pulp "cheese ball/spread?" Nice work, as usual, Mary!
P.S. I’ve been making my own tofu for a little over a year thanks to your videos and a particularly fresh tasting tofu dish I had while traveling! Thanks again!!
That is awesome!
Thank you! We buy the pomfu at the grocery store as we preferred the pumpkin seed tofu and while less expensive than making it yourself, the bonus is the plant milk extra. Love this tofu series. Thanks!
That's great!
Thank you Mary for this video. I've used 400 grams pumpkin seeds and 800ml water. I squeezed out the milk with a double gear juicer (Angel juicer) and the pulp is dry as wood. So no need for a nut milk bag and less waste material! I had no milk left in the pan after cooking the milk. Perfect pumpkin seed tofu! Thanks!
yay! I'm happy for you!
I ended up subscribing in the first few minutes of the video. This 100% feels like PBS for adults and I absolutely love the way you sound and edit💚💚💚
welcome aboard! :-)
Fascinating! Loved your real-time reactions as the temperature climbed to 180. I saw Pumfu at a health food store in NYC last week and was wondering if you had tried it. Yours looks even better!
Thank you!! Have you tried Pumfu? The other flavours of pumfu they have on their website look awesome
@@marystestkitchen Not yet but I think I will soon!
@@marystestkitchen it's tasty but crumbly. Yours looks better
What I'm getting from this is I need to grow more pumpkins this fall. Looks amazing!
gave it a try and frying a thin slice is a surprisingly spot on replica for a fried egg (with a pinch of kala namak sprinkled on top for that eggy flavour)
omg are you real life? do u have discord lol. i'm allergic to dairy, like. if i have enough milk or cheese, i'll get a straight instant fever and - all those happy wonderous effects that u get when.. u have a fever! is there like a community of ppl i can join or a facebook group lol. this is AMAZING. i get organic pumpkin seed at costco here by me, we would probably be vegi besti's. now i'm going to have go through ur videos to see if u've made a vegan fettucine alfredo. OMG THIS IS SO EPIC
I love and appreciate your attention to detail. Treating food and the process of preparing food with care and love is the hallmark of both a professional, but also, just altogether, good person. I've met plenty of chefs who'd scratch pans and pots, and throw ingredients, and stab flour bags, and leave me wondering about what was going on inside them. You want to caress your food, whisper it sweet nothings, if you will, but treat it with a sense of reverence and curiosity, before you gobble it up, before you take all that goodness in. I feel the difference in treatment, that's how I decide whether I'll accept food from someone, or I won't. ☮️🙏💚
Love it! You could make legitimate “pumpkin spice” tofu with this. 😉
Omg hahah I dunno my friend
Yeah, it doesn’t sound very good to me, either. 😂
@@7eardstapa7 😂
@@7eardstapa7 Probably just depends on how you use it. Pumpkin spiced pumpkin seed tofu made into a vegan pumpkin spiced cheesecake would probably be delicious. :)
😨🤢🤮
oooh I’ve seen pumfu in my fancy schmancy health food store a couple times, you’ve convinced me to give it a try! Didn’t know pumpkin seeds were so magic haha
How did I miss this one! I’ve been purchasing pumfu for awhile and was wondering how to make it myself! Thank you, Mary! ☺️☺️
The pulp can be used in baking. Would go well in banana bread for example. It wouldn't need to be wasted.
Definitely!
I am not vegan but I watched another tofu video yesterday.
Naturally I came back today, lookin' for more informative & educational tofus to make. TYSM!❤
Wonderful!
Hello 😊 Thelma
This is amazing!!!! Thank you so much for sharing this!! And all of your time into filming!!
Glad you enjoyed it!🤗
Can’t wait to try this! I LOVE pumpkin seeds and tofu and plant “milk”… I get to have all three, yay!!! Always looking for reasons to buy the seeds 😄
I make pumpkin seed milk all the time! I'm excited to make it next time and also have tofu! I can't have tofu made from legumes and I want to add variety in my diet and not have so much soy, so this excites me! Thank you!
You are going to LOVE this! I'm excited for you :-)
I can’t wait to make this!! I have zero experience making tofu but I have been making cheese and yogurt for over a decade. I am so excited to try and make tofu!!
This will be a walk in the park for you!
So far I have made this twice and I love it. While I don’t normally eat tofu, I found adding this to a small dish I make balances it out.
I love to hear it!
Absolutely amazing!!! Thank you sooooo much for doing this, can't wait to try it myself
Have fun!🤗🤗🤗
I've got my pumpkin tofu in the fridge solidifying right now. I wanted to note that I prefer using the post-blender, pre-cooked pumpkin milk (VERY close to plain Rice Dream brand rice milk, imo) than the post-cooked liquid. The cooked liquid tastes MUCH more pumpkin-seed-like 😂 Luckily, I believe I'll just be blending soaked pumpkin seeds for plant milk from now on. I used to buy Rice Dream all the time, now I won't have to :D
Just finished eating some pumfu out of the air fryer. I coated it in a little onion powder, garlic powder, smoked paprika & panko bread crumbs before putting it in. To me, it was close to a McDonald's beef patty. Didn't taste weird, wasn't gritty. Was very chewy and soft like a McDonald's patty OR an omelette. (Can you tell I'm not fully vegan? 😂) And it was filling/satisfying
Yay!! So happy you enjoyed your pumpkin seed tofu AND milk! :-) Thanks so much for giving my recipe a try
@@marystestkitchen THANK YOU for making it! Never would've known about it if it wasn't for you and the viewers :D
Can you try sunflower seeds? They should be cheaper. Or perhaps other seeds that you see at the store that are on the cheaper side? Thanks for the content!
I was just thinking of this! Great minds 😉🤗
You might find a crazy chemical reaction there too because sunflower seeds can turn deep green at a certain pH in the presence of oxygen. So I could imagine it might turn green as it curdles or during pressing. Still good to eat though. I’d be interested in a hemp seed tofu…
@@labdrafts Hemp seeds are even more expensive than pumpkin.
@@justinw1765 Yep! very aware of that. Still interesting to see how if it worked even if it's not an every day replacement 😁
Mary thank you for being a vegan culinary genius 😘
I can't wait to try this.
For 9.99 you get this gorgeous high protein tofu, plus as you said the 3 cups of milk and there's also the pumpkin seed okara, which looks like it would be ideal for pate, cakes, cookies loafs, burgers, bars, vegan parm ......
I love all your ideas!
Mary I just wanna say thanks a lot for sharing your very precise, easy and reliable method of making tofu!! Which kinda became my favorite hobby since I tried for the first time making tofu with your original soy video back in the sad 2020, I even made a wooden press myself and really got me through some tough times
Thank you!!
That looks so good! Unfortunately, pumpkin seeds are pretty expensive, unless you’re willing to put in the time and effort of collecting and processing your own from your own pumpkins. BTW, I have that same tofu press and really like it.
Thank you so much for making this video!! I've been wanting to make pumpkin seed tofu because of Pumfu. I truly appreciate you ❤️
You are so welcome!
I love how pretty the tofu looks. I love pumpkin seeds.
Right?! 🤗
Made this on the weekend and was blown away how easy it was. Thank you for the recipe 🎉
You're very welcome! I'm so happy you enjoyed it!
Hello Nicole I really like your profile picture and if you let me, I would make such an amazing mural out of it! If you don’t mind one of your picture could be my inspiring muse for an art project i’m working on for a client. You will totally get paid for it as well as a bonus also get credits.
I don't understand why you don't have already at least a million subscribers! Thank you
Peanut tofu is really good! I've also really wanted to try it with sweet lupin beans but I have never been able to find them.
Do you make peanut tofu?
I haven't found sweet lupini beans either. Just the regular bitter kind
@@marystestkitchen I have not in a really long time but it goes like making tofu normally with roasted unsalted peanuts. They have a nice peanut taste which I really liked. The milk is also fantastic. Going to have to start doing it again now!
What if we mix pumpkin seeds with other types of beans to make it more cost effective and more rich in nutrients lol but ofc the recipe would be different. Its so funn to watch these cant wait for more ❤️
Yes! I love this idea 🤗
@@marystestkitchen something new to test it out ❤️ one more video and I will be convinced to buy a blender and a tofu pressor hahah
Mmmm, pumpkin and red lentil tofu.
@@justinw1765 that would be gorgeousss
I'd love to see peanut tofu! I've heard it's great for desserts.
Yes, please! I came to the comments to ask this. I've been making peanut milk lately because cashews, almonds, and pecans are so much more costly. I'd love to see you demystify peanut tofu so I'll be brave enough to try to make it.
I was thinking the same thing!
Yes! I had peanut tofu in Korea and it was delicious.
a new saag paneer. I love pumpkin seeds. You could also make the milk into yogurt.
Good recipe, thanks! Yes, I've seen blended raw pumpkin seeds curd-up in stews from Ghana.
I’ve made this twice; my husband and I enjoy this very much! I made it the first time exactly as pictured in the video. The second time I ran out of time so put the pumpkin seed milk in the fridge overnight and made the tofu the next day. Cold from the fridge heated up to 180° it formed smaller softer curd, not as big clumps. Air fried, the second batch expelled a lot more oil and the texture was lighter airier. I prefer the texture made just as in the video with bouncy firmer texture. Guess I did my own test kitchen from your test kitchen. ✌️
Wow this is awesome! I had no idea it was this easy to create tofu. I didn’t even know you can make tofu from other things then soy beans 😂
Oh my god. The one ingredient I have more of in my house than RICE is pumpkin seeds (albeit they’re salted)! And I’ve been wanting to try some of these tofu recipes but I don’t have food grade gypsum. I’m going to try this out right now and update everyone in a few days.
I haven't actually tried roasted/salted pumpkin seeds....kinda want to try it though! I'm super curious how yours will turn out!
@@marystestkitchen They worked out perfectly! I didn’t have a high speed blender so I couldn’t get as many curds as I wanted, but the resulting pumpkin milk made a wonderful autumnal hot chocolate! The pumfu itself was delicious, and the best tofu I’ve eaten in my life. Amazing as honey chicken. I also used the pumpkin seed pulp in some energy date bars. All in all worth it!
@@pennyroyalT Yay! That's awesome!! Way to go!!
@@pennyroyalT thanks for the update that roasted and salted pumpkin seeds work too! Did you have to soak the roasted seeds before blending?
I just got around to making this today. I cubed the tofu, coated it in cornstarch and spices and deep fried it. I used a food processor instead of a blender (which I don't have), so I got somewhat less tofu and it took longer. But it came out absolutely delicious!
I love that you included a bit of fact finding. Great video!
OMG is there anything you can't tofu?! This is amazing
I. Dont. KNOW!! haha we're going to find out together 🤗
Terrific!
I've been wanting to experiment with lesser used/experimented seeds (pumpkin being one of them) as well as beans for things like butters, milks, tofu and stuff.
Watermelon and hemp seeds are others and I've also been wondering if the hassle of collecting pepper seeds would be worth it, haha.
You continue to be (and always will be!) a societal treasure, thank you for all your hard work. Hope you're staying healthy!! :)
I wonder whether sesame seed or poppy seed tofu would work 🤔
(Poppy seed milk tastes amazing 100% confirmed and you should try it anyway; but I wonder whether it'll tofufy)
MARY!! Made this pumpkin seed tofu last night and it was AMAZING! Seriously this tofu puts regular soy based tofu to shame.
Followed the process exactly how you laid out in the video and it worked perfectly. The mixture start coagulating around 170. Did it in the morning around 9AM and took the tofu out around 4PM and it was fully set and very firm. I used about 6 cups of water in total to get the mixture to blend which produced a bunch of "milk". The whole process (after soaking the seeds overnight) took about an hour including cleanup.
The taste of the tofu is creamy and very, very filling. Could only eat about 6 pieces of air fried tofu with that seasoning blend before getting full. Used some of the leftover milk the next morning in a smoothie which was outstanding also.
Please do a video on what to do with the leftover pulp which I put in the freezer. I'm thinking this is pretty much pure fiber and will probably be putting some of it in my smoothie as well but there could be other uses. At any rate, this video is great and thanks for the heads up.
Yay! That's wonderful, Roy. Thanks for sharing your detailed experience! ❤️❤️❤️❤️ I''m shooting the pumpkin pulp video today so please stay tuned for that.
Having a garden to grow pumpkins yields a good amount of pepitas if you grow the right variety. I think this is something I'd make once a month and use less of the pumfu as additions to other dishes. Like on top of a kale salad. The crunch and creaminess would be nice. The okara, milk, and "starch" appear to be added bonus ingredients for baking, flatbreads, pancakes, and even added to masa to make tortillas. There is a lot of value in the high fat and protein content. So, pepitas are worth it!
I always wondered why you don't have 750k to 1 million subscribers. What's wrong with these humans? You are 1 of , maybe 3, UA-cam sources for any tutorial/inspiration I need. I'd say: start charging for the info but most people are going through hard times right now and I could not afford it. Thanks for you generosity and all your effort. I am a cook myself and know the recipe testing process is hell. Many blessings, Love and Peace from Upstate NY
I just can't recover from the price of this tofu....
I'm on keto right now and I'll definitely be giving this a try!
Hello Mary, this is the first video I have seen of yours and I am so happy to have found you! I appreciate all the work you put into your videos. You add so much info that all my questions were answered at the end. And watching keeps me engaged and not bored. Thank you so much, I have subscribed and can't wait to browse through your other videos 😍
Lots of love from Germany 🧡
Thanks for your amazing comment! Much appreciated! - From Canada :-)
When you told about the catch i got really happy actually because Tofu in denmark is quit expensiv, but pumpkinseeds are not. So this is actually not a catch but a plus for me, i love tofu but a cant affort it, but by making it myself like this i will finally be able to. I will by my first Tofu press in the start of next month and try this recipe and i'm so looking forward to taste it. Thank you so much for sharing this 🥰🌸❤️
I LOVE this for you!🤗
THANK YOU, THANK YOU, THANK YOU for this recipe and for the recommendation for the tofu press. I had to purchase the press from Canada because it's unavailable in Australia, but it was still only about AUD 60. This tofu is incredible. My husband said he thinks it's better than soy tofu. I used to love simply marinating thin slices of tofu in soy sauce and then crisping it on a fry pan with vegan butter. I found that the following marinade yields an almost identical flavour: 1 tbsp dry sherry, 1 tsp vegemite and 1 tsp of savoury yeast flakes - zap in microwave for 20 seconds to dissolve the vegemite.
I tried the recipe and it worked! plus it tastes awesome once you season it. At first, it wasn't coagulating so I thought, I added too much water. But then just like the video, it started to come together. Thanks Mary!
Yay! It's so dramatic 😅
Hi Mary! How about that fermented pumfu you promised?
Did it work?
Love your recipes!
Excited to find this video. I have a soy allergy and recently discovered Pomfu, which is so good and so flavorful. Can’t wait to try this recipe!
This is unbelievably cool! Thanks a lot for this recipe! Made it today, it exceeded all my expectations. The cookies I made from the pulp were also very tasty 😋
Brilliant! I LOVED your recipe and presentation! I don't want to have soy in my diet and never thought of substituting pumpkin seeds. Thank you!
You are so welcome!
@@marystestkitchen 😊
Just made this morning, so excited to try it out tomorrow. Thank you, Mary!
ooo how was it? I'm excited for you!
@@marystestkitchen fantastic! I baked it in the oven, 400°f, for 15 min, flipped over and another 15 min. So crispy and nutty, yum!
@@janwatling3216 Niiice!!!! So happy you enjoyed it
Will definitely try this! Thank you for sharing! 🙌😊
You’re welcome 😊 I hope you have fun with it! And please let me know what you think when you do!
Oh great- I'm so happy to get this recipe as I cannot have tofu. Thank you so much!!! God bless you from grandma Katie in Oregon
First time seeing your videos and I've never made tofu, at all! This has made me very enthusiastic to try it and I just wanted to say how much I appreciate your thorough explanation and your extra trial to make sure others would get the same result. Can't wait to try this!
As someone who LOVED tofu until I developed a soy sensitivity in 2010, this just made me so excited. Looks delicious! Thanks for sharing!
You are so welcome!
You are awesome for providing this recipe. I would never have thought to use pumpkin seeds. AND you gave us the nutritional information!!!🎉🙌🏼🥰
My pleasure 😊
Ooooh youtub algorithm brought me here and I am truly fascinated by this recipe. That looks so, so heavenly and creamy! I feel like I can already taste the pumpkin seed tofu just by watching... 🤤😋
OH MY!!! THAT IS AMAZING. I love tofu so much but I don't think I would ever put this much effort into it, I'll live vicariously through you haha
I'm going to make it. I go to bulk barn all the time. It's one of my favourite stores.
Yay!! Isn't bulk barn the best?!
The algorithm blessed me with your video 🎉 I tried it today (I’ve been making soy tofu for years now) and OMG, it’s so much easier 👏
I don’t know if I didn’t stirr the milk enough but my whey was clear…going to give the Pumfu a taste taste this evening
Awesome! This video is older and afterwards we found that the whey becomes clear when you keep boiling it for maximum curds. You did it right! :-)
My son and I cut Pumfu up and tasted it before cooking and it was yum! Then I remembered your series so I was rewatching this after I stir fired the Pumfu (at H-E-B grocery store) today with Swiss chard, onions, sprouted tofu and ate it with organic brown Jasmine rice 😋. Super delicious: I’m putting your tofu press and milk bag items in my shopping cart 🛒 Thank you Mary
Fascinating! What do you do with the pulp? Can it be used for other recipes? Thank you!
I have a soy allergy, so tofu was something I had always wanted to try, but never could. I can not wait to try it later 🥰
This looks waaay better than Pumfu. Our stores had it for almost $10usd and it was a one time purchase for me. Will definitely be trying your recipe! Thank you!
You said "food quality gypsum" again, but this time I didn't cough tea and scare Gus my dog lol