The "Will it Tofu?" Videos are super interesting. Even if you aren't vegetarian or vegan, if you find cooking and food science interesting, they are definitely worth watching.
Love that you got creative and improvised rather than try to re-create to exact steps using exact tools etc. And those happy accidents are divine teachings. For sure. there are no accidents :). Also love how unique your tofu brick turned out. so rustic. Two Layered Tofu.... never been done before I'm sure. lol
1. I love how you've been trying/testing out other youtuber's recipes! 2. I thought is was called "pilk" 3. Not even a blender can drown out the beautiful lyrics of a Queen song! 4. I feel like there needs to be shout-out challenges in the vegan youth community. E.g., "Ok, Mary, I made the pumfu. I challenge you to make a keto cheesecake with your fave tofu alternative now!" Something like that. Maybe it's an awful idea, but I feel like it'd be fun and creative.
So enjoyable, basically Mary's an expert at tofu and you show it all from a different angle, both fun to see. Have you tried making a vegan scramble, or a dessert out of pumpkin seed milk (pum-milk 😂, or psm)? That'd be interesting to see. Hint for nutmilk making- strain the pulp with a sieve, and then use a finer sieve, like a tea or coffee strainer. Reusable, quick, easy to wash up and you don't have the milk pouring all over your hands. Another great topic Merle.
Merle, I have been a huge fan of Pumfu. I use it in all indian dishes in place of “Paneer - indian cottage cheese” and it tastes excellent. Using Tofu feels like a low caloric replacement, but i use Pumfu when I want it to taste richer 😋
Love this recipe! I actually love the flavor of pumpkin seed/pumpkin so for me, it's a bonus. I feel these would go so hard in a stir fry, ramen or even in curry.
The pumpkin milk naming is very simple.. pum'k. But since it's new we should make sure people don't get confused. Since we are adding this wonderful byproduct in to our smothies and recipes primarily, we arrive at: Pum'kin
I wonder if you can figure out different firmnesses by adjusting the amount of salt you add in. But this is definitely an interesting idea. I usually buy at least 1 pumpkin per year to make my own puree, but, while I save the seeds, I usually just either dry them and eat them as is, or roast them. This would be an interesting (and frankly more useful) thing to do with them.
I'm gonna make this! This is WILD and I love it. With your texture description I'm foreseeing maybe a better faux gras recipe. The one I have spreads well but does not pam fry well.
So, if you remove the water, you are removing the fiber and removing the fiber causes it to become too creamy (unless you like it that way). Do not remove the water. Keeping the water also allows it to coagulate on its own. Just pour your mixture into a non-stick pan. Kinda mix it as if you are scrambling it. You will see large clumps. It will begin to get firmer as the water dissipates. Once you got a good enough amount of the water out, put it into a tofu press. If you don't put it in a tofu press, the water won't release, it will just absorb into the "tofu". You'll see the residual water in the press as opposed to just absorbed. After a few hours (or however long you want), take it out. It will be very, very firm. Again, the longer it is in the press, the firmer it is. :)
@Merle O'Neal, obviously, that song you were singing during blending was Queen's "Somebody to Love." BTW, I am a vocalist with perfect pitch. You have obvious perfect relative pitch, which, if trained up, could become perfect pitch. Do you ever have commercials on mute, or you start humming a song, and you either unmute the t.v., or start the song, and find you are on pitch? That's proof of genuine perfect pitch. BTW, your simple look in the beginning of this video is lovely. Musical interlude, featuring a sample of "Big Ol' Butt," @4:18 in, 🎶"Merle's Got A Big Ol' Pot!"🎶 lol @6:30 or so, I bet that pulp would make either 1) amazing crackers, with just a bit of seasoning and salt, either savoury or sweetened, 2) amazing bread dough, with just a few other ingredients, 3) amazing pancakes, again, adding in a touch of things to make them right, 4) cookies!!! Chocolate chip! Snickerdoodle! You are inspiring us, "our gurl, Merle." P.S. I have a suggestion for quitting smoking that worked for me. Count your cigs/day with hashmarks; EVERY cig. Whatever you're at, cut down by one per day allowed in the next 15 days. Do that again after that, cutting down by one allowed every 15 days. You MUST calculate the amount of time you will need to wait between them (x cigs divided by 16 hours in a waking day), and you'll find you will end up smoking fewer than allowed, because you will get busy at times and forget to smoke. The key is, DON'T just add back in whatever you have at the end of the day. If you missed one or two, then you missed them, because you didn't need them. I found my lower limit was about 5 per day, but when I was allowed 5, I ended up smoking like 3.8 or so. By the time I got down to just three, believe me, I was waiting for the time to fire it up. But when I was down to just one per day, whenever I wanted, that's when I knew I could quit. Unfortunately, my husband smokes heavily, so I started back. But I am back to one a day, and have decided to just keep smoking that one, an L&M Menthol Bold (the "bold" is just some vanilla), and I am fine. I could likely quit, and sometimes I don't even really want the one. Him smoking around me chokes me, causing us marital distress. That's his problem. I didn't smoke (cigs) when we met, and didn't allow smoking of tobacco in my house. After promising me he wouldn't smoke in the house, he edged and edged until he took over our bedroom, and I sleep on the couch, rather than be subjected to waking up due to his being inconsiderate. I have undetectable HIV (quarter century now), artificial hips, moderately calcified coronary arteries, my mom has had strokes, my sister and I both have had DVTs, with cancer rampant in my family, yet he either doesn't understand all that, or his desire/addiction is worth more than my health and life. If you find this method useful, please let me know. It took months to lower myself down till being able to quit, but I was not stressed, due to how long it was, knowing, I could have one at a specific time. And then, getting busy with YT videos, gaming, dishes, cooking, pet care, etc., took my mind off it. I hope this helps you, and everyone else who reads this.
Foodies is only brand that makes this commercially. It generally retails where I live for 5.99 USD for 8oz. Within 8oz it says there’s 2 servings. A 4oz serving is 28g fat 17g protein. So basically 4oz is equivalent to eating 2 oz of pumpkin seeds and 2oz of pumfu would be like eating an ounce of pumpkin seeds. I make this pretty often. Once a week or so. It’s quite simple and takes about 15 minutes. I find that I can get about 12-14oz of pumfu from 1lb of pumpkin seeds. As I said, 2oz of pumfu = 1oz serving of pumpkin seed. For me where I live pumpkin seeds can cost 5.99-7.99/lb. And within that lb there are 16 servings. Pumfu is cheaper to make than to buy. Pumpkin seeds are cheaper to eat than to make pumfu. However, pumfu is an even more versatile way to consume pumpkin seeds and flavor wise it’s more neutral than eating pumpkin seeds. I use it mixed in with silken soy tofu for a scramble to create a textural difference. The fattiness of the pumpkin seed has a great mouthfeel. It’s also great blended up with whatever to make a l cream or creamy sauce. I would say overall, if you’re allergic to soy this is a good one because it’s easy to make. For everyone else I recommend making it and mixing it in with your soy tofu stuff or whatever just to get a bigger nutrient balance. Pumpkin seeds are nutrient dense and also good for men in relation to T/prostate health!
@@MerleONeal Annoyingly, my blender just died! All I have is a Ninja IQ Blender with 700 ml cups! I suppose that will have to do. Aggravating to have to do it in several small goes. 😬!!! *%$£!!*!
Yum!!! I never would have thought of that. Also, how do you still have sriracha?? I ran out a while ago and with the shortage haven’t been able to get any. I miss it so much! 😭 lol
The 'Yellowbird' brand is good, i think...Whole foods has it, and online...Pricey though...The bigger bottle at Whole Foods is a better deal than the smaller bottle...That company has a few different kinds of sauces...🍓
Pumpkin seed tofu tastes like cottage cheese to me...only creamier... I just used pumpkin seeds feom the pumpkin that grew in my neighbour's garden I didn't have to peel the seeds...just threw em into the blender and milks ready .. the best milk ever
You make it look so easy. You have grace and finesse. As a guy, I will probably make a mess, clean a lot of dishes, and complain that I cannot get all the ingredients.... pumpkin seeds. LOL Thank you for the video and the tutorial! 👍
