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...
@Saralevi5
5 ай бұрын
😂 I feel just like you
@johnblagrove5177
4 ай бұрын
Me 3😂😅🇯🇲
@Somethinghumble
4 ай бұрын
jesus me four. my mouth was involuntarily dropped for the start of this video. They should be teaching this shit to kids in school.
@dracohoribilis
4 ай бұрын
@@Somethinghumble this is hillarious :D
@see3259
4 ай бұрын
Not flirting, buuuut hearing this from a man is so very sexy. Funny what gets us going after 40...🤣🤣
@majorstewart9140
Жыл бұрын
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
Жыл бұрын
Thanks for sharing your experience! 🤗🤗🤗 I'll definitely try going to that higher temperature
@wordzmyth
Жыл бұрын
@@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.
@carolyniorio4476
Жыл бұрын
Thank you for addressing what to do with the pulp! I did not want to throw it out
@AmeliorScout
Жыл бұрын
@@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!
@aliciamcnamar8203
Жыл бұрын
I wonder if the pulp could be a " graded cheese" if dried...
@Shellchevy
Жыл бұрын
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)
@kartoffelwaffel
Жыл бұрын
Well it's been 3 months, what did your daughter think of it?
@wifsk484
Жыл бұрын
She knows she is eating baby plants right?
@lisal.1114
Жыл бұрын
@@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💚
@wifsk484
Жыл бұрын
@@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
@scienceislove2014
Жыл бұрын
@@lisal.1114 that doofus doesn't even know that plants aren't sentients..
@Rik77
Жыл бұрын
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.
@raeveth
Жыл бұрын
Pumpkins grow well here too, might try the process from seed to harvest to tofu!
@kirstypollock6811
Жыл бұрын
You can double that cost here in Germany :-(
@jujutrini8412
Жыл бұрын
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.
@matt96533
Жыл бұрын
You got any links for 1kg pumpkin for £5? Or you live up north and it's a local shop
@zlonewolf
Жыл бұрын
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".
@jalynmorgan6107
Жыл бұрын
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.
@peepo2560
Жыл бұрын
That's how I germinate all my seeds! Wet paper towel and heating pad underneath (most seeds only need a little warmth)
@shalanathomas7751
10 ай бұрын
Interesting
@jedisarah501st
8 ай бұрын
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
@libidinousbear4563
7 ай бұрын
H… how do you normally germinate seeds? I’ve never not used a damp paper towel
@amyheath8261
6 ай бұрын
Thanks for the trip! I always grow pumpkins but de shelling is so time consuming it’s not worth it!!
@gateauxq4604
Жыл бұрын
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
Жыл бұрын
Interesting! I wonder if sunflower seeds we do the same? Or is it just squash seeds?..
@unwingedwren9907
Жыл бұрын
@@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
@ericakrueger8438
Жыл бұрын
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.
@juliatausch5636
Жыл бұрын
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).
@MattFitVlog
Жыл бұрын
I was hydrophilic too but after years of repeated exposure therapy i was eventually able to swim💪 keep trying seeds, god bless ❤️
@midwestpetalpusher
Жыл бұрын
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!
@marystestkitchen
Жыл бұрын
How would it work on a vegan poutine? Well, J M, my friend! That is a most excellent question!
@theanthropiceyedolatry
Жыл бұрын
You had me at vegan poutine
@ShadowFoxSF
Жыл бұрын
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...
@vegantreehugger8400
Жыл бұрын
What is a poutine?
@ShadowFoxSF
Жыл бұрын
@@vegantreehugger8400 fried and cheese curds covered in gravy. As American as that sounds, it's apparently a Canada thing.
@kristenfrosch
Жыл бұрын
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! ! !
@marystestkitchen
Жыл бұрын
That's a lot of foods to avoid! Glad to be of some help :-) Welcome aboard!
@hoodyk7342
Жыл бұрын
Can you eat fish? 😢
@antitorpiliko
Жыл бұрын
😅🥲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
@kristenfrosch
Жыл бұрын
I can, luckily! Fish is definitely a daily food for me. (It helps that I like it too) :D
@Brandonligon
Жыл бұрын
I couldn't imagine, all I eat is mest and pasta 😭
@ArcTrooperRod-269
Жыл бұрын
AS A MEXICAN,WE HERE HAVE A LOT OF PUMPKIN SEEDS ALL THR YEAR, SO I'M GOING TO TRY IT RIGHT NOW
@marystestkitchen
Жыл бұрын
That's awesome!!
@shalanathomas7751
10 ай бұрын
Lucky you! Lol
@thisandthat808
9 ай бұрын
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 !
@marystestkitchen
8 ай бұрын
Wow opening a vegan restaurant in Hawaii! How exciting. Best of luck to you :-)
@emilyx8377
7 ай бұрын
Best wishes on your restaurant in Hawaii! If I ever visit Hawaii, I'll want to eat there!
@francovlla
Жыл бұрын
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
7 ай бұрын
So could one potentially make blueberry tofu?
@opheliabells
7 ай бұрын
@@fuyukazemi kind of has been done! taken from the internet- And, here’re the 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.
@wangxunan1409
Жыл бұрын
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!
@marystestkitchen
Жыл бұрын
Oh I would love to know your results from kneading! Thanks for sharing your experience so far ❤️🤗
@honeyhull
Жыл бұрын
Yo, updates??
@MyHam-os4bq
Жыл бұрын
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
@shalanathomas7751
10 ай бұрын
How’d it taste though?
@tammyd.970
6 ай бұрын
Yes, please!! Updates?! I'm very curious to try this now!
@mitchellglaser
Жыл бұрын
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!
@chrissquarefan86
7 ай бұрын
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.
@chrissierzega8017
Жыл бұрын
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!!❤
@denofpigs2575
Жыл бұрын
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!
@theaudiobookaficionado
Жыл бұрын
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!
@marystestkitchen
Жыл бұрын
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!
@AmeliorScout
Жыл бұрын
@@marystestkitchen HYPE
@luke_fabis
Жыл бұрын
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
@w.vangaal1077
Жыл бұрын
Another vote for sunflower seeds!
@lindapb6529
Жыл бұрын
Sunflu or flowerfu?
@user-yk2gr8ep4i
Жыл бұрын
@@lindapb6529 sol-fu?
@lindapb6529
Жыл бұрын
@@user-yk2gr8ep4i :^)
@AdarableKitten
Жыл бұрын
Sunfu?
@anastaciazara1787
Жыл бұрын
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
Жыл бұрын
Amazing! So productive :-) I am so happy for you!
@riinnii91
6 ай бұрын
What is Okara and how do you use it? 😯
@meismeems1
Жыл бұрын
Those fluffy curds look like they would make great plant based scramble! Love this video so much, thank you Mary!
@marystestkitchen
Жыл бұрын
I think so too! Green eggs...just need to figure out the "ham" lol
@lisajburden3274
Жыл бұрын
Green eggs and yam☺
@cherylreid2964
Жыл бұрын
@@marystestkitchen banana skin bacon for the ham?
@nonnativenarnian
Жыл бұрын
The green bacon she makes from this! 🤯
@c0ldlight1
Жыл бұрын
I have never made tofu but this series is really inspiring me to! All these options for non soy tofu look so delicious!
@marystestkitchen
Жыл бұрын
Hope you enjoy!🤗🤗🤗
@Glaaki13
Жыл бұрын
Same and im not fully "vegan"
@GnarlyOatmeal
Жыл бұрын
@@Glaaki13 - I'm not even vegetarian and I want to make this. 😵
@Glaaki13
Жыл бұрын
@@GnarlyOatmeal weel its always cool to try new things
@josefschiltz2192
11 ай бұрын
@@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.
@hakanul2765
Жыл бұрын
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
@hakanul2765
Жыл бұрын
@@mitramorganics I would love to see many types of tofu in supermarkets just like we see many types of animal meat. :,)
@majorstewart9140
Жыл бұрын
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.
@garyknight2084
Жыл бұрын
I will try using the milk to make Kefir! ❤
@eatwithafia
Жыл бұрын
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
@DanteVelasquez
Жыл бұрын
Totally! The channel should be called Mary's Kitchen Wizardry LOL
@shalanathomas7751
10 ай бұрын
Yup!
@euphonical7138
Жыл бұрын
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!
@mjz16
6 ай бұрын
I use pumpkin seeds for all sorts of things, including queso. Very versátil and nutritious.
@DandyLioness83
Жыл бұрын
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!
@ericrhees8590
Жыл бұрын
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.
@emmahardesty4330
Жыл бұрын
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.
@marystestkitchen
Жыл бұрын
Thanks!
@TUG657
Жыл бұрын
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!
@7eardstapa7
Жыл бұрын
Love it! You could make legitimate “pumpkin spice” tofu with this. 😉
@marystestkitchen
Жыл бұрын
Omg hahah I dunno my friend
@7eardstapa7
Жыл бұрын
Yeah, it doesn’t sound very good to me, either. 😂
@marystestkitchen
Жыл бұрын
@@7eardstapa7 😂
@Behold_I_am_Egg
Жыл бұрын
@@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. :)
@kirstens5801
Жыл бұрын
😨🤢🤮
@littlepotato2741
Жыл бұрын
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.
@2_blAck
Жыл бұрын
😂😂😂Same! I eat it all
@wfhalsey1
Жыл бұрын
I love to save my soaking water for plants! And maybe pumpkin seed pulp "cheese ball/spread?" Nice work, as usual, Mary!
@Ron-nm6yr
2 ай бұрын
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!
@marystestkitchen
2 ай бұрын
yay! I'm happy for you!
@iwillsinganewsong
Жыл бұрын
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. ✌️
@hattyhashbrowns
Жыл бұрын
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!!
@marystestkitchen
Жыл бұрын
That is awesome!
@bandnerd1548
Жыл бұрын
What I'm getting from this is I need to grow more pumpkins this fall. Looks amazing!
@avgc
Жыл бұрын
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!
@marystestkitchen
Жыл бұрын
Thank you!! Have you tried Pumfu? The other flavours of pumfu they have on their website look awesome
@avgc
Жыл бұрын
@@marystestkitchen Not yet but I think I will soon!
@bernardettea9046
Жыл бұрын
@@marystestkitchen it's tasty but crumbly. Yours looks better
@bluemoon_31
Жыл бұрын
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💚💚💚
@marystestkitchen
Жыл бұрын
welcome aboard! :-)
@madhatterally1046
Жыл бұрын
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.
@marystestkitchen
Жыл бұрын
I love to hear it!
@MyCre8iveLife
Жыл бұрын
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!
@marystestkitchen
Жыл бұрын
That's great!
@emmac8606
Жыл бұрын
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
@Kissmytailfeather
Жыл бұрын
You are a gem!! Too much soy affects my hormones and this looks like a blessing. I love tofu but I have to stay away from most soy products although I can have miso. I am so grateful to you for this. I am ordering a 5 lb bag of raw pepitas now and I already received my tofu press and milk bags from your links. This seems so worth it to me for nut milk from scratch and tofu. I am so excited. 🎉
@marystestkitchen
Жыл бұрын
aw thanks! I'm excited for you and that 5lbs bag of pepitas!!
@omken2127
Жыл бұрын
Hi May! Pumpkin seeds also have high levels of phytoestrogens if that's a concern. Pumpkin seeds contain approx 265-mg lignan phytoestrogens/100 g of seed, while tofu has 27150. Much lower, obviously, but most seeds have levels in this range, so just a heads up.
@Rene-cn4jc
Жыл бұрын
How did I miss this one! I’ve been purchasing pumfu for awhile and was wondering how to make it myself! Thank you, Mary! ☺️☺️
@GreatThemeParkAdventures
Жыл бұрын
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!!
@marystestkitchen
Жыл бұрын
This will be a walk in the park for you!
@20SomethingASMR
Жыл бұрын
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 ❤️
@marystestkitchen
Жыл бұрын
Yes! I love this idea 🤗
@20SomethingASMR
Жыл бұрын
@@marystestkitchen something new to test it out ❤️ one more video and I will be convinced to buy a blender and a tofu pressor hahah
@justinw1765
Жыл бұрын
Mmmm, pumpkin and red lentil tofu.
@20SomethingASMR
Жыл бұрын
@@justinw1765 that would be gorgeousss
@Dogsnark
Жыл бұрын
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.
@Mopsie
Жыл бұрын
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 😂
@see3259
4 ай бұрын
I sprinkled salt, onion & garlic powder and poked in tofu to mix in before pressing. Omg, eating cold and raw. So good.
@marystestkitchen
4 ай бұрын
Perfect!
@emmoohoo
Жыл бұрын
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!
@marystestkitchen
Жыл бұрын
You are going to LOVE this! I'm excited for you :-)
@ivylovesrunning
Жыл бұрын
I love how pretty the tofu looks. I love pumpkin seeds.
@marystestkitchen
Жыл бұрын
Right?! 🤗
@Czarewich
Жыл бұрын
I'd love to see peanut tofu! I've heard it's great for desserts.
@C.L.Hinton
Жыл бұрын
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.
@harmonicaveronica
Жыл бұрын
I was thinking the same thing!
@shinnam
Жыл бұрын
Yes! I had peanut tofu in Korea and it was delicious.
@darcyroyce
Жыл бұрын
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. ☮️🙏💚
@blomingblossom7931
Жыл бұрын
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 🥰🌸❤️
@marystestkitchen
Жыл бұрын
I LOVE this for you!🤗
@ayanaclark-brown8045
Жыл бұрын
OMG is there anything you can't tofu?! This is amazing
@marystestkitchen
Жыл бұрын
I. Dont. KNOW!! haha we're going to find out together 🤗
@WhisperingEarthMom
Жыл бұрын
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 😄
@AmeliorScout
Жыл бұрын
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
@AmeliorScout
Жыл бұрын
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
@marystestkitchen
Жыл бұрын
Yay!! So happy you enjoyed your pumpkin seed tofu AND milk! :-) Thanks so much for giving my recipe a try
@AmeliorScout
Жыл бұрын
@@marystestkitchen THANK YOU for making it! Never would've known about it if it wasn't for you and the viewers :D
@multiversespeaks
28 күн бұрын
You are awesome for providing this recipe. I would never have thought to use pumpkin seeds. AND you gave us the nutritional information!!!🎉🙌🏼🥰
@marystestkitchen
27 күн бұрын
My pleasure 😊
@michaelmaguire4147
Жыл бұрын
As someone allergic(intolerant? I react the way a lactose intolerant person does to milk) to soy this is amazing!
@moonafarms1621
Жыл бұрын
This is amazing!!!! Thank you so much for sharing this!! And all of your time into filming!!
@marystestkitchen
Жыл бұрын
Glad you enjoyed it!🤗
@pennyroyalT
Жыл бұрын
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
Жыл бұрын
I haven't actually tried roasted/salted pumpkin seeds....kinda want to try it though! I'm super curious how yours will turn out!
@pennyroyalT
Жыл бұрын
@@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!
@marystestkitchen
Жыл бұрын
@@pennyroyalT Yay! That's awesome!! Way to go!!
@madelinehuang2391
Жыл бұрын
@@pennyroyalT thanks for the update that roasted and salted pumpkin seeds work too! Did you have to soak the roasted seeds before blending?
@Sam-nq2uk
Жыл бұрын
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.
@marystestkitchen
Жыл бұрын
Do you make peanut tofu? I haven't found sweet lupini beans either. Just the regular bitter kind
@Sam-nq2uk
Жыл бұрын
@@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!
@sgreen4865
Жыл бұрын
I'm going to make it. I go to bulk barn all the time. It's one of my favourite stores.
@marystestkitchen
Жыл бұрын
Yay!! Isn't bulk barn the best?!
@thewizardoftod
8 ай бұрын
Thanks, great idea, just found all the items for this tofu on ebay and in the UK this cost a total of over £31.00 thats for the press, the cheese cloth and 500 gram of pumkin seeds. The pumkin seeds where cheeper here in the UK.. Blessings.
@Anna-purna112
Жыл бұрын
Thank you so much for making this video!! I've been wanting to make pumpkin seed tofu because of Pumfu. I truly appreciate you ❤️
@marystestkitchen
Жыл бұрын
You are so welcome!
@Dr.RCJr.
Жыл бұрын
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.
@marystestkitchen
Жыл бұрын
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.
@monemori
Жыл бұрын
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!
@marystestkitchen
Жыл бұрын
I was just thinking of this! Great minds 😉🤗
@labdrafts
Жыл бұрын
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…
@justinw1765
Жыл бұрын
@@labdrafts Hemp seeds are even more expensive than pumpkin.
@labdrafts
Жыл бұрын
@@justinw1765 Yep! very aware of that. Still interesting to see how if it worked even if it's not an every day replacement 😁
@CaptivePuppet
2 ай бұрын
I grow my own pumpkins every year, so this recipe is actually free if you garden. You just have to do the extra work. One planted pumpkin seed can earn you hundreds if not thousands depending on growing conditions. Pumpkins are so easy to grow, so just plant a few seeds and you’ll be good for years. Store the unused raw seeds in the fridge after drying in a dark place. These raw seeds last up to 5 years in the fridge to plant or eat. I love it and I am going to try this out myself.
@marystestkitchen
2 ай бұрын
That's awesome! I would love to have a garden again someday. Land prices however... hahaha
@Amy_Dunn
Жыл бұрын
The algorithm brought me here and I'm here for it! I bet this would be amazing as a whole pumpkin soup! Using the "whey" instead of cream, and having the tofu along with it.
@aishahsanders8246
Жыл бұрын
Absolutely amazing!!! Thank you sooooo much for doing this, can't wait to try it myself
@marystestkitchen
Жыл бұрын
Have fun!🤗🤗🤗
@HayatoZero
Жыл бұрын
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!! :)
@TasteOfButterflies
Жыл бұрын
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)
@JamesYale1977
6 ай бұрын
I just can't recover from the price of this tofu....
@pysvtfa4
7 ай бұрын
I always think in terms of nutrients per dollar instead of quantity per dollar. It’s actually saved me a fortune over the years. I quit buying vitamins and supplements years ago. Pumpkin seeds are also an amazing source of zinc.
@mercluke
Жыл бұрын
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)
@CharleyFelino
11 ай бұрын
Me: I just eat the seeds, no dishes to wash, no seeds to soak, no press to buy, no need for air fryer ,just simple true clean eating, I love your voice though, very relaxing to me.
@marystestkitchen
11 ай бұрын
That's one way to do it :-)
@MikomiKitsune
Жыл бұрын
Having Pcos, just having a soy free meatless option is nice. I'm not even vegetarian but I do enjoy having meatless once in a while as well as since I'm Catholic during lent we have meatless Fri. Great tutorial!!
@doriskarloff964
6 ай бұрын
Don't know how this came up on my viewing list, but I'm glad it did. Thank you!
@thehunthasbegun
5 ай бұрын
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
@marystestkitchen
5 ай бұрын
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! :-)
@regig.9493
10 ай бұрын
The pulp can be used in baking. Would go well in banana bread for example. It wouldn't need to be wasted.
@marystestkitchen
10 ай бұрын
Definitely!
@arglebargle42
Жыл бұрын
You just blew my mind and now I have a reason to order a 25lb bulk bag of pumpkin seeds.
@JohannaVanWinkle
11 ай бұрын
I tried the store bought Pumfu..... It was really good. So now I'm going to try and make it at home!
@QueenBaha
Жыл бұрын
🌴☀️ People of color especially are affected by soy products ESPECIALLY WOMEN, many haven’t realized it yet but I thank you, thank you, THANK YOU SO MUCH for ALL the trials you’ve done…I’ve watched all of them several times!!! This is my fav, you are appreciated!!!!!!!!!☀️🌴
@marystestkitchen
Жыл бұрын
I'm really glad to help! Thanks for the support
@jackieblue04
11 ай бұрын
I don't understand why you don't have already at least a million subscribers! Thank you
@bluewren65
Жыл бұрын
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.
@4Rivers-gd
Жыл бұрын
Good recipe, thanks! Yes, I've seen blended raw pumpkin seeds curd-up in stews from Ghana.
@NguyenVinhHang
7 ай бұрын
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
@louisacuriel4651
Жыл бұрын
Being Mexican I'm very proud about pepitas (that's the name of pumpkin seeds). Don't forget that pumpkins as well as corn and beans originate from México. THANK YOU SO MUCH!!!.
@marystestkitchen
Жыл бұрын
Thanks for sharing!
@skrymerU
Жыл бұрын
Why it coagulated into curds buy itself is probably because one or several of the proteins in the pumpkin denaturates At a lower temperature than other plant-based proteins usually do. Animal protein usually denatures at lower temperatures, egg white at around 65°C and whey at 80-90°C (if I remember correctly) so the pumpkin protein structure is perhaps more similar to them. The fact that there was pumpkin milk left may be an indicator that not all the protein was denatured but instead remained in the milk. It might be interesting to try adding (whatever you usually use to make it coagulate) to see if the liquid that remains becomes clearer, ie more protein in the tofu.
@philgee486
6 ай бұрын
You said "food quality gypsum" again, but this time I didn't cough tea and scare Gus my dog lol
@tammyd.970
6 ай бұрын
Something to note, pumpkins and squash are easy to grow if you have the space or are creative! Some squash have a lot of seeds, so good for this! Turban squash produce green seeds that are delicious. You can look into what kinds of squash they grow in Austria, because they make a lot of oil from it, so must be seedy pumpkins. (Lol!). You can harvest and store some pumpkins for 6-12 months, but actually even longer. That way you can have a fairly steady supply of fresh seeds. Definitely worth it, given how good i bet this tastes.... Also worth mentioning that given its nutrient density, this shouldn't be eaten in the same quantities.... More expensive, but not per serving. I would think that thinning the pumpkin milk with some other milk might be a good compromise.
@edgarsanchez3399
Жыл бұрын
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!!
@mat_j
Жыл бұрын
there's still so much to learn about plant based food
@marystestkitchen
Жыл бұрын
Totally! Lots to explore :-)
@GuyNamedZac
Жыл бұрын
IM SORRY WHAT?!?!?! This. Is. Amazing! I can’t wait to try this
@aplaceinthestars3207
Жыл бұрын
I ran across some of those "other" legume tofu recipes on YT, but my gut was telling me they were too good to be true. I needed a source I could trust. Someone who KNOWS tofu and what makes it delicious- and I'm no veggie, I'm not looking for "close-enough". I needed to know if I could make some random sack of pantry junk into springy, spongey bliss. I've been burned before, lured into making bland fake-Asian vegan dishes. This video was clear, astute, and charming... I had a good feeling. To make it, I used a bunch of dubiously old seeds, and some kind of raw-sprouted-salted seeds (washing away the salt), and the process still worked exactly as described. I've never made tofu, but I've made paneer, which is basically the exact same process, using nothing more fancy than cheese cloth, halving the recipe, and got a nice little hand-sized block of tofu. I baked it in a conventional oven and gave it a taste- I think I over-cooked them a tad, but I was satisfied and possibly more successful than with store-bought firm tofu. Then I added it to a Buddha's Delight... and I was just standing there over the stove; "Mmm! Mmm! Mmmm!" EXCELLENT. I feel so satisfied, not only from making my first tofu, but the sheer rich-yet-spongey deliciousness of this particular variety. TLDR; ah-maaazing video.
@throatgorge2
Жыл бұрын
this sounds really good. fatty tofu suddenly sounds incredibly good, something I have to try.
@miaomiaochan
Жыл бұрын
I actually had no idea that tofu could be made with other nuts and seeds. You have just expanded my horizons.
@plantaetivoli1178
Жыл бұрын
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, KZitem 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
@fulvio3211
Жыл бұрын
Tried it today. It's really good, never made any tofu at home but this was fenomenal!
@marystestkitchen
Жыл бұрын
Awesome! Love to hear it!
@TheFloatingSheep
Жыл бұрын
6:04 it's because pumpkin seeds are higher in the kind of proteins that easily denature and coagulate in heat, much like eggwhites, which have Albumin, pumpkin seeds have Legumin. The "whey" might be white because the rest of the protein, that's not sensitive to heat, hasn't been denatured, so it might actually be worth trying to curdle it with magnesium chloride or citric acid, you might be able to mix that into the rest of the tofu and get a higher yield. This seems like a great option for people who grow pumpkins in their garden, I usually roast and salt my seeds, I've also seen it works in making vegan scrambled "eggs", but I haven't had a chance to try that yet. Need to find a way to remove the hulls. Perhaps passing them through the food processor only briefly, then winnowing them.
@TimeSurfer206
8 ай бұрын
You are making me put on my Confectioner's Hat. I am looking at the Pumpkin Tofu, and pondering the Mexican Coconut Candy... And now I am thinking about tofuing a coconut...
@miggy4mayor
Жыл бұрын
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
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