Pumfu Recipes

Pumfu is an innovative plant-based protein made from pumpkin seeds that offers 17g of protein per serving – nearly double what would typically be found in traditional tofu! With its extra firm texture similar to extra firm tofu and over double the usual tofu consumption compared to normal!

Similar to traditional stir-fry recipes, this one takes just minutes and ingredients found in curries to create flavor and a hearty texture.

1. Cauliflower Rice with Sesame Glazed Pumfu

A delicious and high-fiber alternative to traditional fried rice that even the pickiest eaters enjoy! Packed with plant protein and featuring that classic crunchy tofu topping – one of our most popular recipes!

Start by making cauliflower rice: add one head of cauliflower to a food processor, pulse 10-15 times until rice-sized pieces appear (this may take multiple passes); an alternative option would be using a hand grater instead.

Whilst your cauliflower is “riced”, prepare the sauce. In a large bowl whisk together tamari, brown sugar, rice vinegar, red pepper flakes, Sriracha sauce, and garlic-chili paste (if applicable).

As the sauce whisks, prepare your tofu by dipping each piece of tofu into the batter and coating well. Lay these coated tofus on a baking sheet and bake in an oven at 425 degrees Fahrenheit for 30 minutes, flipping once at 15 minutes mark to ensure even cooking. When finished, it should have an outer crispiness while being soft and spongy inside; remove from oven and set aside.

2. Cauliflower Rice with Cauliflower Slaw

Pumfu is a protein-rich vegan alternative to meat, tofu, and cheese made with organic pumpkin seeds that are abundant in magnesium, antioxidants, omega-3 fatty acids, and more. With an extra firm texture similar to extra firm tofu that readily takes on flavor profiles – perfect for any recipe calling for these ingredients – plus it is soy-, gluten-, nut-, and vegan friendly!

Chef Baevsky has found pumfu made solely from pumpkin seeds and water to be an effective plant-based protein replacement in many dishes, similar to tofu in that it provides high quality proteins with its neutral taste allowing marinades, sauces or other toppings to shine through.

But it wasn’t without flaws either. First off, it seared well in a pan but left an unpleasant acrid aftertaste that I wasn’t expecting when trying it for myself. Although more forgiving when added to a premade sauce, its unsettling aftertaste lingered despite some adjustment; and its mixture contained bits of unblended seed which made for an unpleasant bite experience.

3. Sesame Glazed Pumfu Salad with Butter Lettuce and Purple Cabbage

Although not as simple, this salad is still immensely satisfying and filling. The crunchiness provided by toasted pumfu adds texture while helping balance sweet and savory elements of this delicious vegetarian main course or light lunch dish.

Pumfu is made from pumpkin seeds and water for an easy, clean alternative to soy tofu made of soy and/or gluten. Plus it’s soy-, gluten-, nut-, & dairy-free too! With just six calories per serving and 17 grams of protein (17 for Foodies Original Pumfu!), plumfu offers clean plant-based protein consumption without breaking the calorie bank! It boasts mildly nutty notes with its mild texture making it the ideal base for many other dishes including stir frys or breakfast scrambles! Plus its low calories per serving has high fiber and protein (17 grams in Foodies Original Pumfu).

To create the Toasty Bake Tofu, first press sliced tofu between paper towels to absorb any extra moisture before stirring together tamari and water and dipping each piece of tofu into this mixture before coating each with arrowroot powder and tapping off any excess powder. Bake or air fry this tofu until golden while also prepping any necessary vegetables for serving alongside it.

Whisk the dressing ingredients until well mixed, and combine all of the salad ingredients in a large bowl, before tossing and topping with slivered almonds and half of the mandarin orange segments.

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