Hypotheses:
Pumpkin seeds will make tofu
Materials
1 cup raw pumpkin seeds
3 c water
Patience
Time: needs 48 hours
Method
Soak pumpkins seeds overnight
Drain and rinse
Process using Vitamix type mixer, add the one cup soaked seeds and 3 cups water for one minute or until completely smooth.
Strain milk through nut bag and squeeze until pulp is doughy. Reserve pulp for later use in fridge.
Boil milk on medium heat until natural curdling happens. Remove from heat to cool. Strain in nut bag. Press between plates or tofu press to remove liquid. Let form refrigerate overnight. Reserve whey to use as seed milk.
Results
Pumpkin tofu holds together like medium firm soy tofu but tastes better. More creamy and less rubbery. It bakes up crispy without added oil.
*Notes
Only one cup of pumpkins seeds was available so a smaller tofu brick resulted
The whey by-product can be used as plant milk and the pulp by-product can be made into crackers
