Pumfu is an easy and protein-rich ingredient that makes creating nutritious recipes effortless and delicious. Naturally vegan, soy-free and nut-free.
Add ginger, mushrooms and vegetables to elevate the flavor. Make sure that hard vegetables such as broccoli are added first in order to preserve their crunchiness and avoid overcooking or losing crunchiness in their final state.
Sesame Pumfu + Broccoli Bowl
Vegetables often have the reputation of being flavorless, but this dish proves otherwise. By cooking them properly and pairing them with an appropriate sauce, veggies can actually taste delicious! This bowl boasts fluffy coconut lime rice, triangles of sticky caramelized baked Pumfu triangles, toasty-edged roasted broccoli florets, all finished off by an abundance of creamy peanut sauce drizzle.
Cook this vegan meal quickly and effortlessly using one sheet pan – it’s quick, healthy, and well-balanced. Switch out your rice for cauliflower rice or quinoa for something new; also feel free to add extra vegetables such as cubed sweet potato or sliced carrots; to amp up its protein-count, try adding chicken or shrimp! As an additional twist, savory pumpkin seeds make a wonderful complement!
Ginger Pumpkin Seeds Stir-Fry
For a satisfying, nutritional dinner option, this stir fry is sure to meet all your needs. Dark leafy greens provide iron and calcium while pumpkin seeds add vitamin K – perfect if you’re on a weight loss program!
To prepare toasted pumpkin seeds, add them to a dry skillet over medium-low heat and toast until the seeds start popping and turn golden, stirring frequently to prevent burning. After they are fully toasted, transfer to a plate to cool.
Combine the pre-made paste in a hot frying pan/wok and cook for two minutes while constantly stirring. Stir in bell peppers, broccoli and zucchini until tender before seasoning with soy sauce and adding the toasted pumpkin seeds as garnish. This dish serves four to six people comfortably! Enjoy!
Pumpkin Pumfu Scramble
This nutritious breakfast scramble features plant-based proteins and nutritious veggies like mushrooms, green cabbage and carrots for earthy flavors and crisp textures.
Pumfu is an incredible plant-based tofu alternative, made entirely from pumpkin seeds and water. It offers 17 grams of plant-based protein per 4 oz serving!
This delicious scramble is packed with the fresh flavors of shredded green cabbage and cilantro for added zest, along with red pepper flakes for some heat, and lime for its zesty tang. Enjoy it over quinoa, rice, cauliflower or any of your other preferred grains – or create it on its own for an easy weekday breakfast!
Kohlrabi is an ideal noodle alternative, as its firm texture resists disintegration during cooking, providing an enjoyable noodle dish option. Pair this meal with shelled edamame, grilled/cooked shrimp or crispy tofu to complete it and have an enjoyable meal experience!
This easy and delicious dish provides your body with essential vitamins such as Vitamin C, potassium and magnesium. Furthermore, this meal provides anthocyanins – flavonoids which have anti-disease effects and improve mental wellbeing – making this recipe truly health-enhancing!
Kohlrabi belongs to the brassica family, making it related to broccoli, cauliflower, Brussels sprouts and kale. Low in calories and rich in fiber, it’s easy to prepare and readily available at most supermarkets. Once stored in your fridge for around one week – remove and store stems separately in plastic bag along with its bulb for best results!
Spicy Curry Pumfu
Make a warming and flavorful vegan dinner using coconut yogurt and pumpkin seeds with this simple curry. It comes together in no time – perfect for weeknight meals!
Get out a pot large enough to accommodate all ingredients comfortably and heat oil on medium-high. Add cumin seeds, stirring frequently until they start popping; then add garlic, ginger, serrano peppers, turmeric, coriander, paprika, and cinnamon and cook for another 30 seconds, until aromatic.
Add coconut milk and one vegetable broth cube for extra flavor, and bring to a boil before reducing to simmer.
While your curry simmers, prepare your tofu by defrosting it and cutting into small chunks before placing in boiling water when desired.