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Homemade Pumpkin Seed Tofu
1 lb pumpkin seeds, soaked for 8 + hours
5 cups water
NOTE: If you’re using the same press that I used in the video do 1 1/2 times the recipe
Drain the water from your soaked pumpkin seeds and give them a rinse.
Add the pumpkin seeds and fresh water to a blender (depending on the size of your blender, you may need to do this in two batches) Blend on high until the pumpkin seeds are completely smooth with no visible pieces remaining.
Pour the pumpkin seeds mixture into a nut milk bag, squeeze and drain your pumpkin seed milk into a bowl. This process can take some time, but just keep squeezing. When you’re done you shouldn’t be able to manually squeeze any more liquid from your pulp and the pulp should resemble soft play dough.
Allow the milk to rest for 20-30 minutes in the fridge to let the starches settle. (skip this step for a soft tofu)
After 20 minutes, slowly pour the milk into a heavy bottom pot, taking care not to disturb the settled starch at the bottom of the bowl. Heat the milk on high. Stir constantly with a flat edged spatula to avoid sticking and scorching.
Once the pumpkin seed milk begins to get hot it will start to curdle. Turn off the heat, but keep your pot on the burner and continue to heat it and gently stir until all the curds have formed and the liquid is no longer cloudy. Remove from the heat.
Line a tofu press with a damp cheesecloth. Using a slotted skimmer utensil, remove the curds from the pot and add them to the tofu press. Do this until you have removed all of the curds.
Fold your cheese cloth neatly over your curds and add your tofu press top.
Allow the pumpkin seed tofu to press overnight in the fridge to get a firm tofu.
Use as you would regular tofu.
Store the pulp in the fridge or freezer and add it to smoothies or salads. Use the liquid left over from straining the curds in soups or to make pancakes.
