“Is that Green Tofu?” – Innovative recipe leaves out the soybean and creates tofu with pumpkin seeds.

PUMFU - The green tofu block made out of pumpkin seeds.

We all know tofu as the classic plant-based protein source for anyone who’s looking to replace tradicional meat.

Editor’s comment: “To be honest, if you’re vegan or vegetarian the only reason you wouldn’t be familiar with tofu is if you’ve been living under a rock.”

That being said, tofu’s main ingredient is soybean, and some folks need a soy-free, plant-based meat alternative.

Believe it or not, tofu can be made by swapping out soybean with pumpkin seeds.

Key Takeaways

  • Pumpkin tofu is a plant-based protein alternative to the tradicional tofu made from soybeans.
  • The Foodies Vegan brand are one of the first-to-market with a pumpkin seed tofu named “PUMFU“.
  • It is suitable for those with soy, gluten, and nut allergies or sensitivities.
  • Pumpkin tofu can also be made at home using simple , clean ingredients.

Introducing Pumfu! The Foodies Vegan Original

Editor’s comment: “So there’s an adorable family business I found online called Foodies. They make pumpkin seed tofu and calle it PUMFU!

With a texture similar to that of soy tofu, PUMFU stands out because it’s made out of pumpkin pulp. It is entirely free from soy, gluten, and nuts, making it a versatile option for people with dietary restrictions or allergies.

PUMFU is a plant-based protein alternative to traditional tofu, made entirely from pumpkin seeds. Unlike tofu, which is soy-based, PUMFU offers a soy-free option for those with allergies or dietary preferences. It retains a texture and culinary versatility similar to that of its soy counterpart.

Whether it is used in savory dishes, desserts, or simply marinated and cooked to one’s preference, Pumfu’s adaptability mirrors that of conventional tofu, allowing it to absorb flavors and be used in a variety of dishes.

The product itself is certified non-GMO and touts a variety of health benefits. Being nut-free and gluten-free, it caters to an even wider audience who may be limited by other allergies. Its composition primarily of pumpkin seeds means it is not only high in protein but also inherits other nutritional values from the seeds themselves.

People looking for a tofu alternative that’s innovative and inclusive without sacrificing the culinary qualities they enjoy in traditional tofu might find Pumfu to be an exciting discovery. It’s an innovative food product that responds to the increasing demand for diverse plant-based proteins that suit various dietary needs.

Nutrition Facts

At a glance:

  • Protein Source: Organic pumpkin seeds
  • Diet Compatibility: Soy-free, gluten-free, nut-free, and vegan friendly.
  • Cooking: Comparable cooking time and behavior to traditional tofu
  • Nutrition: High in protein, sugar and cholesterol free.

Foodies Vegan offers a unique product named Original Pumfu, a plant-based alternative to traditional soy tofu, crafted from organic pumpkin seeds and water. This product offers consumers a versatile option for various dishes, from savory entrees to sweet desserts.

NutrientsAmount per serving, 4 oz (113g)
Dietary Fiber5g

Original Pumfu is characterized by its firm texture and capacity to absorb flavors well, much like conventional tofu. It is also distinguished by its nutritional profile, being high in protein and free from soy, nuts, and gluten, making it suitable for a wide range of dietary needs.

For individuals interested in homemade plant-based proteins or those who follow a soy-free diet, Pumfu presents an attractive option. The simplicity of creating Pumfu at home, sometimes with just a single ingredient, allows for a high degree of customization in terms of flavor and texture.

Make Pumpkin Tofu at Home! (DIY PUMFU)

Editor’s comment: ” If you’re like me and prefer to watch instead of reading, here’s an amazing tutorial I found on YouTube

Creating Pumfu at home is a straightforward process, providing an enjoyable alternative for people who avoid soy. Pumfu, crafted from pumpkin seeds, is a nutritious and versatile ingredient that carries a mild, nutty flavor. The steps below outline how to make your own Pumfu, with the serving size being approximately four servings and the average cost of ingredients around $10, depending on local prices and organic selections.


  • 2 cups of raw hulled pumpkin seeds
  • 3 cups of water
  • 1 teaspoon of salt
  • 1 teaspoon of nutritional yeast (optional for flavor)
  • 2 teaspoons of lemon juice or vinegar


  1. Soak the Pumpkin Seeds: Place pumpkin seeds in a bowl, cover with 3 cups of water, and add lemon juice or vinegar. Allow them to soak overnight.
  2. Blend the Seeds: Drain and rinse the seeds before blending them with fresh water until smooth. The ratio should be 1 cup of seeds to 2 cups of water.
  3. Cook the Mixture: Pour the blended mixture into a pot, add salt, and optional nutritional yeast. Stir continuously over medium heat until thickened (around 10 minutes).
  4. Mold the Pumfu: Transfer the thickened mixture to a parchment-lined container or mold and press down to compact it. Allow it to set and cool.
  5. Refrigerate: Chill the Pumfu in the fridge for a few hours until firm.
  6. Unmold and Serve: Once firm, unmold the Pumfu, and it’s ready to be sliced and used in recipes just like traditional tofu.

The resulting Pumfu can be cubed, seasoned, and enjoyed in a variety of dishes. It offers a high-protein, soy-free alternative that is both satisfying and health-conscious.

For cooking, Pumfu behaves much like traditional tofu. It can take on a marinade effectively, and it cooks in similar timeframes, allowing for an easy substitution in recipes. Pumfu’s versatility shines through in stir-fries, scrambles, and even when baked.

Final Thoughts…

Editor’s comment:

  • “Definitely worth a purchase if you’re curios and want to add some variety to your menu.” 
  • “It will be expensive, there are other cost effective protein sources.”
  • “Making it at home will also be expensive unless you have access to cheap pumpkin seeds.”
  • “Treat pumpkin seed tofu as a delicacy, or reserve for special occasions and stick to cheaper alternatives for your day-to-day plant protein.”