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Believe it or not, this recipe actually started out as a soup. I was experimenting with making a pumpkin-soup for Thanksgiving, and decided I needed to fortify it with some hemp seeds for additional protein and fat. I then casually left it a bit too long on the stove, and came back to find it had started to form curds. So, at this point, I decided to run with it and just make it into a soy-free hemp tofu. Because it was already a seasoned soup (recipe coming soon!), this is a nicely flavored “faux-fu” that is ready to join your vegan keto Thanksgiving spread.
I know there are a lot of us who have difficulty digesting soy, so I’m always really excited to find a soy-free protein option for meals. Usually, I would just add a bunch of seeds and nutritional yeast to my meals for a protein-boost, but there really is something to having a more-substantial option. This recipe is also nut-free, coconut-free and gluten-free. So, it’s pretty friendly to most people with allergies as well as those following a paleo diet.
I made this Thanksgiving-themed tofu with a pumpkin variety called “Long Island Cheese,” so-named for where it originated and its shape, which resembles a wheel of cheese. If you can’t find this kind of pumpkin though, you can use any other variety of pumpkin or butternut squash. You could also use canned pumpkin/squash.
Notes on Making Low Carb “Thanksgiving” Faux-fu (gluten-free, nut-free, soy-free tofu)
- As noted above, any type of pumpkin (and most winter squashes) will work for this!
- For more information on different methods for making your own tofu, check out this comprehensive post!
- If you don’t have hemp seeds available, you could also use pumpkin seeds or sunflower seeds. More info on what nuts/seeds work in the aforementioned post.
- The more water you remove from the tofu, the firmer it will set up, so pressing out as much liquid as possible is key to getting a firm tofu.
- This tofu comes out shocking sturdy. I was genuinely surprised because some tofu attempts were a bit crumbly. This holds together quite nicely.
- If you don’t have sage, you could use a poultry seasoning blend as well (or the “savory herb blend” on page 175 of my cookbook!)
- To make tofu, you need some sort of tofu press. I use a pretty basic one that I nabbed on Amazon. You could also just use cheesecloth though, and form the tofu like you were making a homemade cheese. It will turn out in the shape of a ball, but will still be tasty!