20 Delicious Pumfu Recipes for Every Occasion

Welcome to your new favorite culinary adventure with pumfu! Whether you’re whipping up a quick weeknight dinner, craving some seasonal delights, or in need of comforting eats, we’ve got you covered. Dive into our roundup of 20 Delicious Pumfu Recipes for Every Occasion and discover how versatile and tasty this ingredient can be. Let’s get cooking—your next meal masterpiece starts here!

Spicy Pumfu Stir Fry

Spice up your weeknight dinner with this Spicy Pumfu Stir Fry, a perfect blend of heat and heartiness that comes together in just minutes.

Ingredients

• 1 block (14 oz) pumfu, cubed
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add pumfu and cook until golden, about 5 minutes per side. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add red bell pepper and broccoli, stir-frying for 3 minutes until vegetables are crisp-tender.
3. Add garlic and ginger to the skillet, cooking for 1 minute until fragrant.
4. Return pumfu to the skillet. Stir in soy sauce, sriracha, sugar, and red pepper flakes, tossing to coat everything evenly. Cook for 2 more minutes to meld flavors.
5. Garnish with green onions before serving.

The magic of this dish lies in the pumfu’s ability to soak up the spicy, savory sauce while keeping its satisfying texture. It’s a fiery twist on tofu that’ll have everyone asking for seconds.

Tip: For an extra kick, drizzle with more sriracha before serving.

Pumfu and Vegetable Curry

Warm up your kitchen with this comforting Pumfu and Vegetable Curry, a hearty dish that brings together the richness of curry with the wholesome goodness of pumfu and veggies.

Ingredients

• 1 tbsp coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 pumfu block, cubed
• 1 cup carrots, sliced
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 1 tbsp grated ginger. Sauté until the onion is translucent, about 5 minutes.
2. Stir in 1 tbsp curry powder and 1 tsp turmeric, cooking for another minute until fragrant.
3. Pour in 1 can of coconut milk and 1 cup vegetable broth, bringing the mixture to a simmer.
4. Add the cubed pumfu, 1 cup sliced carrots, 1 cup diced bell peppers, and 1 cup diced zucchini. Simmer for 15-20 minutes, until the vegetables are tender.
5. Season with salt to taste and garnish with fresh cilantro before serving.

The magic of this curry lies in the pumfu’s ability to soak up all the vibrant flavors, making every bite a delightful surprise.

Tip: For an extra kick, add a pinch of cayenne pepper with the curry powder.

Grilled Pumfu Skewers

These Grilled Pumfu Skewers are a smoky, savory delight that’ll make your next barbecue unforgettable. Perfect for those who love a meaty texture without the meat!

Ingredients

• 1 block (14 oz) pumfu, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
3. Add the pumfu cubes to the bowl and gently toss to coat. Let marinate for 10 minutes.
4. Thread the marinated pumfu, red bell pepper, and red onion onto skewers, alternating as you go.
5. Grill the skewers for 3-4 minutes per side, or until the pumfu is nicely charred and the vegetables are tender.

The magic of these skewers lies in the pumfu’s ability to soak up the smoky, sweet, and savory marinade, creating a flavor-packed bite every time.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Pumfu Tacos with Avocado Cream

These Pumfu Tacos with Avocado Cream are a game-changer for taco night, offering a deliciously unique twist with their protein-packed pumfu and creamy avocado topping.

Ingredients

• 1 package (14 oz) pumfu, crumbled
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• 1/4 cup chopped cilantro
• 1/2 cup shredded purple cabbage
• 1/4 cup diced red onion

Instructions

1. Heat olive oil in a large skillet over medium heat. Add crumbled pumfu, cumin, smoked paprika, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until the pumfu is golden and crispy.
2. While the pumfu cooks, make the avocado cream by blending the avocado, sour cream, lime juice, and garlic powder in a food processor until smooth.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Assemble the tacos by spreading a spoonful of avocado cream on each tortilla, topping with the cooked pumfu, and garnishing with chopped cilantro, shredded purple cabbage, and diced red onion.

The crispy pumfu paired with the smooth avocado cream creates a texture contrast that’s irresistibly good, making these tacos a standout dish.

Tip: For an extra kick, add a dash of hot sauce to the avocado cream before blending.

Crispy Pumfu Nuggets

These Crispy Pumfu Nuggets are a game-changer for anyone looking for a delicious, plant-based snack that doesn’t skimp on crunch or flavor.

Ingredients

• 1 block (14 oz) pumfu, cut into 1-inch cubes
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 cup panko breadcrumbs
• 2 tbsp nutritional yeast
• 1/2 tsp dried thyme
• 1/4 cup olive oil, for frying

Instructions

1. In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside to thicken for 5 minutes.
2. In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. In another shallow dish, mix the panko breadcrumbs, nutritional yeast, and dried thyme.
4. Dip each pumfu cube first into the flour mixture, then into the almond milk mixture, and finally coat with the breadcrumb mixture.
5. Heat the olive oil in a large skillet over medium heat. Fry the coated pumfu cubes in batches for 3-4 minutes on each side, until golden and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil.

The secret to these nuggets’ irresistible crunch? A double coating of seasoned flour and panko breadcrumbs, ensuring every bite is perfectly crispy.

Tip: For an extra kick, serve with your favorite dipping sauce mixed with a dash of hot sauce.

Pumfu Buddha Bowl

Dive into the vibrant flavors of this Pumfu Buddha Bowl, a hearty and wholesome dish that’s as nourishing as it is colorful.

Ingredients

• 1 cup cooked quinoa
• 1 block pumfu (pumpkin seed tofu), cubed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded kale
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumber
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1/4 tsp garlic powder
• 2 tbsp water

Instructions

1. Preheat your oven to 375°F. Toss the pumfu cubes with olive oil, salt, and black pepper. Spread on a baking sheet and bake for 20 minutes, flipping halfway, until golden and crispy.
2. While the pumfu bakes, prepare the dressing by whisking together tahini, lemon juice, maple syrup, garlic powder, and water in a small bowl until smooth.
3. Assemble the bowls by dividing the cooked quinoa, baked pumfu, kale, carrots, and cucumber between two bowls. Drizzle with the tahini dressing.

The crispy pumfu paired with the creamy tahini dressing creates a delightful contrast that makes every bite exciting.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Pumfu Scramble Breakfast Burrito

Start your morning with a twist on the classic breakfast burrito by swapping eggs for pumfu, a protein-packed tofu made from pumpkin seeds. It’s savory, satisfying, and totally plant-based!

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 cup crumbled pumfu
• 1/4 tsp turmeric
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1/2 cup shredded vegan cheese
• 1/4 cup chopped fresh cilantro
• 1/2 avocado, sliced
• 1/4 cup salsa

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and bell pepper, cooking for 5 minutes until softened.
2. Add crumbled pumfu to the skillet. Sprinkle with turmeric, garlic powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the pumfu is lightly browned.
3. Warm the tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
4. Divide the pumfu scramble among the tortillas. Top each with vegan cheese, cilantro, avocado slices, and salsa.
5. Fold the sides of the tortillas over the filling, then roll up tightly to form burritos.

The turmeric not only adds a beautiful golden hue to the pumfu but also brings a subtle earthiness that complements the fresh toppings perfectly.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of crushed red pepper flakes to the pumfu scramble before assembling the burritos.

BBQ Pumfu Sandwiches

These BBQ Pumfu Sandwiches are a smoky, savory twist on a classic, perfect for when you’re craving something hearty but want to keep it plant-based.

Ingredients

• 1 package (14 oz) pumfu, sliced into 1/2-inch thick slabs
• 1 cup your favorite BBQ sauce
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 4 whole wheat burger buns
• 1 cup coleslaw (optional)

Instructions

1. Preheat your grill or grill pan over medium heat (about 350°F).
2. In a small bowl, whisk together 1 cup BBQ sauce, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt.
3. Brush both sides of the pumfu slabs with the BBQ sauce mixture.
4. Grill the pumfu for 4-5 minutes on each side, basting with additional sauce, until deeply caramelized and heated through.
5. Toast the whole wheat burger buns on the grill for the last minute of cooking.
6. Assemble the sandwiches by placing a grilled pumfu slab on each bun, topping with coleslaw if desired, and serving immediately.

The magic of these sandwiches lies in the pumfu’s ability to soak up all that smoky BBQ flavor while staying perfectly tender inside. It’s a game-changer for meatless BBQ lovers.

Tip: For an extra kick, add a dash of hot sauce to the BBQ sauce mixture before basting.

Pumfu Pad Thai

Get ready to twist up your noodle night with this Pumfu Pad Thai, a protein-packed twist on the classic that’s as satisfying as it is simple to whip up.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup Pumfu, cubed
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes

Instructions

1. Soak rice noodles in hot water for 8-10 minutes until soft, then drain.
2. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add garlic and Pumfu, cooking for 3-4 minutes until golden. Remove and set aside.
3. In the same pan, add remaining 1 tbsp oil and scrambled eggs, stirring until just set.
4. Return Pumfu to the pan with noodles, bean sprouts, and green onions. Toss to combine.
5. Mix fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes in a small bowl. Pour over noodles, stirring well to coat everything evenly.
6. Cook for another 2-3 minutes until everything is heated through. Garnish with crushed peanuts before serving.

The magic of this dish lies in the Pumfu’s ability to soak up all the tangy, sweet, and spicy flavors, making every bite a perfect balance.

Tip: For an extra crunch, add more bean sprouts and peanuts right before serving.

Pumfu and Kale Salad

Looking for a hearty yet healthy salad that packs a punch of flavor and texture? This Pumfu and Kale Salad is a game-changer, blending the meaty texture of pumfu with the crisp freshness of kale.

Ingredients

• 1 block (8 oz) pumfu, cubed
• 4 cups kale, stems removed and leaves torn into bite-sized pieces
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts

Instructions

1. Preheat your oven to 400°F. Toss the cubed pumfu with 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread the pumfu on a baking sheet and bake for 20 minutes, flipping halfway through, until golden and slightly crispy.
3. In a large bowl, massage the kale with the remaining 1 tbsp olive oil for about 2 minutes, until the leaves are tender and darker in color.
4. Add the baked pumfu, dried cranberries, and chopped walnuts to the kale. Toss gently to combine.

The magic of this salad lies in the contrast between the crispy, savory pumfu and the sweet, chewy cranberries, all tied together with the earthy crunch of walnuts.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the kale to soften further and the flavors to meld.

Pumfu Chocolate Mousse

Indulge in a guilt-free dessert with this creamy Pumfu Chocolate Mousse, a vegan delight that’s as easy to make as it is delicious.

Ingredients

• 1 (8-ounce) package pumfu, drained and crumbled
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup coconut milk, full fat
• Vegan chocolate shavings, for garnish

Instructions

1. In a blender, combine the crumbled pumfu, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Add the coconut milk to the blender and blend again until the mixture is creamy and uniform.
3. Divide the mousse among four serving glasses and refrigerate for at least 2 hours, or until set.
4. Before serving, garnish with vegan chocolate shavings.

This mousse stands out for its rich, chocolatey flavor and silky texture, all without a hint of dairy. It’s a testament to how versatile pumfu can be in vegan desserts.

Tip: For an extra touch of elegance, serve with fresh berries or a sprinkle of sea salt on top.

Pumfu Fried Rice

Transform your leftover rice into a protein-packed delight with this Pumfu Fried Rice, a twist on the classic that’s both satisfying and easy to whip up.

Ingredients

• 2 cups cooked and cooled jasmine rice
• 1 cup cubed Pumfu (pumpkin seed tofu)
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the Pumfu and cook for 3-4 minutes until golden. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Sauté garlic and carrots for 2 minutes until the carrots start to soften.
3. Add the rice, breaking up any clumps, and stir-fry for 3 minutes. Mix in the peas, soy sauce, sesame oil, salt, and black pepper. Cook for another 2 minutes.
4. Return the Pumfu to the skillet, tossing everything together until heated through, about 2 minutes. Garnish with green onions.

The nutty flavor of Pumfu pairs wonderfully with the savory notes of soy and sesame, creating a fried rice that’s unexpectedly rich and hearty.

Tip: For the best texture, use rice that’s been refrigerated overnight—it fries up much better than freshly cooked rice!

Pumfu Meatballs with Spaghetti

These Pumfu Meatballs with Spaghetti are a delightful twist on the classic, offering a plant-based option that doesn’t skimp on flavor or texture.

Ingredients

• 1 (14-ounce) package pumfu, crumbled
• 1/2 cup breadcrumbs
• 1/4 cup grated vegan parmesan
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (24-ounce) jar marinara sauce
• 8 ounces spaghetti
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the crumbled pumfu, breadcrumbs, vegan parmesan, 1 tbsp olive oil, garlic, oregano, basil, salt, and pepper. Mix until well combined.
3. Form the mixture into 12 meatballs and place them on the prepared baking sheet. Bake for 25 minutes, turning halfway through, until golden and firm.
4. While the meatballs bake, cook the spaghetti according to package instructions. Drain and set aside.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the marinara sauce and simmer for 5 minutes. Add the baked meatballs to the sauce, gently stirring to coat.
6. Serve the meatballs and sauce over the cooked spaghetti, garnished with fresh basil leaves.

The pumfu meatballs soak up the marinara beautifully, creating a hearty and satisfying dish that even meat-lovers will enjoy.

Tip: For an extra flavor boost, toast the breadcrumbs before adding them to the pumfu mixture.

Pumfu and Mushroom Stroganoff

This Pumfu and Mushroom Stroganoff is a hearty, plant-based twist on the classic, blending creamy textures with earthy flavors for a comforting meal.

Ingredients

• 1 package (8 oz) Pumfu, cubed
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream (or plant-based alternative)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add Pumfu cubes and cook until golden on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add mushrooms and cook until they release their juices and start to brown, about 5 minutes.
4. Sprinkle flour over the mushrooms, stirring to coat. Gradually add vegetable broth, soy sauce, and Dijon mustard, stirring constantly until the sauce thickens, about 2 minutes.
5. Reduce heat to low. Stir in sour cream and return Pumfu to the skillet. Heat through, about 2 minutes. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

The magic of this stroganoff lies in the Pumfu’s ability to soak up the rich, creamy sauce while maintaining a satisfying bite, offering a delightful contrast to the tender mushrooms.

Tip: For an extra depth of flavor, try adding a splash of white wine when sautéing the mushrooms.

Pumfu Chili

Warm up your evenings with this hearty Pumfu Chili, a protein-packed twist on the classic that’s as satisfying as it is simple to make.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 package (14 oz) pumfu, crumbled
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the crumbled pumfu, cooking for another 5 minutes until lightly browned.
3. Add the black beans, kidney beans, crushed tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Pour in the vegetable broth and stir to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 25 minutes, stirring occasionally.
5. After 25 minutes, remove the lid and continue to simmer for an additional 10 minutes to thicken the chili.

This Pumfu Chili stands out with its smoky depth and the unique texture of pumfu, making it a comforting yet innovative dish for any night of the week.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Pumfu Sushi Rolls

Dive into the world of vegan sushi with these innovative Pumfu Sushi Rolls, a delightful twist on the classic that’s sure to impress.

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 1/2 lb Pumfu, sliced into thin strips
• 1 small cucumber, julienned
• 1 avocado, sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sesame seeds

Instructions

1. Combine sushi rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Lay a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange Pumfu strips, cucumber, and avocado in a line along the bottom edge of the rice. Roll tightly using the bamboo mat, sealing the edge with a bit of water.
5. Repeat with remaining nori sheets and ingredients. Slice each roll into 8 pieces with a sharp, wet knife.
6. Mix soy sauce and sesame oil in a small dish for dipping. Sprinkle sushi rolls with sesame seeds before serving.

These Pumfu Sushi Rolls stand out with their creamy avocado and crisp cucumber wrapped around savory Pumfu, offering a perfect bite every time.

Tip: For extra flavor, lightly pan-fry the Pumfu strips in a bit of sesame oil before rolling.

Pumfu Cheesecake

Who knew tofu could transform into a creamy, dreamy cheesecake? This Pumfu Cheesecake is a game-changer for anyone looking to indulge in a healthier dessert option.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted coconut oil
• 2 tbsp maple syrup
• 16 oz Pumfu (pumpkin seed tofu), drained
• 1/2 cup coconut sugar
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup coconut cream

Instructions

1. Preheat your oven to 350°F. Mix the graham cracker crumbs, melted coconut oil, and maple syrup in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. Bake the crust for 10 minutes, then let it cool while you prepare the filling.
3. In a blender, combine the Pumfu, coconut sugar, lemon juice, vanilla extract, and salt. Blend until smooth. Add the coconut cream and blend again until the mixture is creamy and uniform.
4. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 40 minutes, or until the edges are set but the center still jiggles slightly.
5. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then, refrigerate for at least 4 hours, or overnight, before serving.

The secret to this cheesecake’s velvety texture? Pumfu’s natural creaminess pairs perfectly with the tang of lemon and the richness of coconut cream for a dessert that’s surprisingly light yet satisfying.

Tip: For a nuttier flavor, toast the graham cracker crumbs with a pinch of cinnamon before mixing with the coconut oil and maple syrup.

Pumfu and Spinach Lasagna

Dive into the comforting layers of this Pumfu and Spinach Lasagna, a delightful twist on the classic that’s both nourishing and satisfying.

Ingredients

• 9 lasagna noodles
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14-ounce) package Pumfu, crumbled
• 1 (10-ounce) package frozen spinach, thawed and drained
• 1 (24-ounce) jar marinara sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until soft, about 5 minutes.
3. Add crumbled Pumfu, spinach, marinara sauce, basil, oregano, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. Spread 1/3 of the Pumfu mixture in the bottom of a 9×13-inch baking dish. Layer with 3 lasagna noodles, then another 1/3 of the Pumfu mixture, and 1 cup mozzarella. Repeat layers, ending with remaining mozzarella and Parmesan on top.
5. Bake for 25 minutes, or until cheese is bubbly and golden. Let stand for 5 minutes before serving.

The magic of this lasagna lies in the Pumfu’s ability to mimic the texture of ricotta, making it a hearty yet plant-based centerpiece.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Pumfu Pancakes

Start your morning with a twist by whipping up these fluffy Pumfu Pancakes, a protein-packed alternative that doesn’t skimp on flavor.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mashed pumfu (pumpkin seed tofu)
• 3/4 cup almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons melted coconut oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, mix 1 cup mashed pumfu, 3/4 cup almond milk, 1 tablespoon apple cider vinegar, 1 teaspoon vanilla extract, and 2 tablespoons melted coconut oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

These pancakes stand out with their nutty undertones and incredibly moist texture, thanks to the pumfu. Perfect for those looking to add a plant-based protein boost to their breakfast.

Tip: For extra fluffiness, let the batter rest for an additional 5 minutes before cooking.

Pumfu Ice Cream

Who knew tofu could transform into a creamy, dreamy ice cream? This Pumfu Ice Cream is a game-changer for vegans and dairy-lovers alike, offering a rich texture and a hint of pumpkin spice that’s perfect for any season.

Ingredients

• 1 (14-ounce) package Pumfu, cubed and frozen overnight
• 1/2 cup pure maple syrup
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• Pinch of salt

Instructions

1. In a high-speed blender, combine the frozen Pumfu, maple syrup, coconut milk, vanilla extract, pumpkin pie spice, and salt.
2. Blend on high until the mixture is completely smooth, scraping down the sides as needed. This should take about 2-3 minutes.
3. Transfer the mixture to a loaf pan or airtight container and freeze for at least 4 hours, or until firm.
4. Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly.

The magic of this recipe lies in its simplicity and the surprising creaminess of Pumfu, which mimics traditional ice cream without a drop of dairy. The pumpkin pie spice adds a warm, autumnal note that’s irresistible.

Tip: For an extra indulgent treat, drizzle with melted dark chocolate or sprinkle with crushed pecans before serving.

Conclusion

We hope this roundup of 20 delicious Pumfu recipes inspires your next meal, whether you’re cooking for a special occasion or just spicing up your weekly menu. Each dish offers a unique way to enjoy this versatile ingredient. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!