Soak the pumpkin seeds in water for at least six to eight hours, then blend one cup of pumpkin seeds with three cups of water, creating a smoother consistency for tofu.
Warm the pumpkin seed milk in a saucepan over medium heat. Stirring constantly to prevent sticking or burning.
Add some vinegar or lemon juice gradually until the milk curdles.
Pour the curdled milk into a mould lined with cheesecloth, add a weight on top, and let it cool and solidify for at least one to two hours.
Slice the tofu into the required pieces after carefully removing it from the cheesecloth.
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