Pumfu is a high protein, soy-free tofu alternative made from pumpkin seeds that you can use in all applications where you would use tofu. It has a nice mild flavor that readily absorbs your added flavors and nice texture similar to tofu. This recipe makes 2 large servings.
1 tablespoon butter or olive oil
1/2 zucchini, sliced or chopped
1/2 bell pepper, diced
1 cup mushrooms, chopped
1/2 cup onion, chopped
2 cloves garlic, chopped
1 package Pumfu
2 tablespoons milk (dairy or non), or broth
1 tablespoon nutritional yeast
1 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cumin
salt and pepper
1 fresh tomato
- Heat oil or butter in a skillet over medium heat and sauté onion, garlic, and mushrooms about 5 minutes; add the zucchini and pepper and sauté until softened, another 5 minutes.
- In a bowl, crumble the pumfu with a masher or break apart with your fingers. Add the spices and milk to pumfu and combine well. When vegetables are cooked, add pumpfu and mix together. Season with salt and pepper and cook until heated through. Serve with fresh chopped tomatoes.