Pumfu is a soy-free tofu alternative made using pumpkin seeds. It has a mild nutty flavor and is a convenient plant-based protein.
Romaine or butter lettuce leaves
1 package Pumfu
1-2 tablespoons sesame oil
1/4 cup coconut aminos
1/2 cup shelled edamame
1/2 cup cauliflower rice
1 cup chopped broccoli (small florets)
1 carrot, shaved into thin ribbons (or diced small)
1/2 cup chopped bell pepper
1 cup chopped mushroom
1 cup chopped onion
2-4 cloves garlic
red pepper flakes
handful of fresh sprouts
2 green onions, sliced
- Press Pumfu between paper towels to absorb excess moisture and cut into small cubes. Heat oil in a skillet over medium-high heat, add the cubes, and toss so they get crispy on all sides. Transfer cubes to a bowl and marinade in coconut aminos; set aside.
- In the same skillet, add more oil and saute the onions, mushrooms, and garlic about 5 minutes. Add the pepper, broccoli, carrots, and edamame and cook a few more minutes. Add the cauliflower rice, marinated Pumfu, pepper flakes, sprouts and a squeeze of lemon juice, and cook until excess liquid evaporates. Sprinkle the mixture with sesame seeds and sliced green onions and serve in lettuce boats.