Pumpkin Seed Tofu (2 ingredients)

white bowl full of cubes of pepita tofu with another bowl of whole pepitas alongside

4.97 from 51 votes

Pumpkin Seed Tofu (2 ingredients)

Easy 2-ingredient pumpkin seed tofu! Smooth and firm (no pressing!), this pumpkin seed tofu is high protein, soy-free, & both keto & paleo.

Prep Time10

Cook Time4

Total Time4

Course: Essential Basics

Cuisine: American

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Servings: ounces (340 g)

Author: Camilla

Ingredients

1 cup green pumpkin seeds (pepitas)
boiling water to cover pepitas
1 cup 237 mL water
2.25 teaspoons agar agar powder (Not flakes)
Optional: 1/2 teaspoon salt

US Customary - Metric

Instructions

Place the pepitas in a medium bowl. Add enough boiling water to cover the seeds by 1 inch (2.5 cm). Let soak for 20 minutes.
Set aside a small, shallow dish made out of glass or ceramic (I used a 5x5-inch (12.5x12.5 cm) glass container). Lightly spray the dish with nonstick cooking spray.
Drain the pepitas in a colander or mesh sieve. Rinse the seeds under cold water and drain again. Place the drained pepitas in a blender.
Combine the agar agar powder and the water in a small saucepan. Let stand for 30 seconds to hydrate the powder.
Turn the heat under the saucepan to medium. Cook and stir over until the mixture comes to a low boil (This is critical for making the pepita tofu set). Continue to stir for about 30 to 60 seconds longer. You should see the mixture beginning to thicken and gel.
Remove from the heat and immediately add to the blender with the pepitas.
SEE NOTES BELOW FOR SAFELY BLENDING HOT INGREDIENTS Blend the pepitas and agar agar mixture on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.
Scrape and spread the pepita mixture into at the prepared pan, smoothing the top.
Refrigerate the tofu, uncovered, for at least 2 hours, or until very firm (and springy). Alternatively, leave the tofu in the refrigerator for up to two days until ready to use.
Invert the set tofu onto a cutting board. Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.
Enjoy the tofu right away (no need to cook it) with dipping sauces, on sandwiches, or in salads. For cooking directions (frying, air-frying, baking), see the post above this recipe card.

Notes

Storage: Leave the prepared tofu in the baking dish, covered, or cut and store in an airtight continuer, in the refrigerator, for up to 2 days.

Freezing the Tofu: Cut the tofu into cubes and place in an airtight container. Defrost the tofu in the refrigerator. Gently blot the tofu with paper towels, if needed

Very Important Blender Safety: If you are using a high speed blender, set it to the function that allows for blending hot foods, such as soups. If you are using a regular blender (or any blender that does not have a hot foods setting, do as follows:
1. Remove the center piece (feeder cap) of the blender lid.
2. Place the blender lid (minus the feeder cap) securely on the blender.
3. Cover the blender lid with a clean kitchen towel.
4. Hold the lid on securely and start blending on lowest speed. Gradually increase the speed (for example, after stopping to scrape the sides of the blender container).

Overnight Soaking Option: If you prefer, you can soak the pepitas overnight: Use cold or room temperature water. Let soak for a minimum of 8 hours or up to 24 hours.

Nutrition