Scrambled Pumpkin Seed Eggs/Tofu

My food allergies is truly a blessing, because it allows me to think out the box. I came around this recipe by accident. I was making mock scrambled eggs. As I was Folding the mixture around the pan and tasting it, I realize that it tasted like tofu. Yeah! I made pumpkin tofu! So here is the recipe.

10 oz pumpkin seed

1 tsp. Garlic powder

1 tsp. Turmeric

1 tsp. Black pepper

1/2 tsp. Black salt

1 1/4 cup water

Soak pumpkin seeds over night in water for at least eight hours. Then, drain off the water and rub the seeds to get most of the skin off, unless you don’t mind green tofu/eggs.

When you are done, add it to the blender (if you don’t have a high speed blender, divide them into two batches)

Add garlic powder, turmeric, black salt and blend. Blend all the ingredients until smooth. In a nonstick pan or greased cast-iron pan pour the batter. Watch around the edges of the pan as it starts to cook and use a spatula to move it around the pan. Let it cook down, and dry out, then add the black pepper and more black salt. Enjoy.

Watch the video first on my YouTube channel.

Benefits of pumpkin seeds

Top 11 Science-Based Health Benefits of Pumpkin Seeds - Healthline