Foodies Pumfu Review

EV’s Take: Pumfu Deserves a Spot in Your Protein Roster

First and foremost, “Pumfu” is a fun word to say. So +1 bonus point there.

I had seen Pumfu in my local health food store plenty of times but never gave it a shot because of the steep price. But I eventually decided to give it a chance. And after cooking it a few times, I was sold: Pumfu has officially elbowed its way into my regular plant protein lineup.

You can use it pretty much interchangeably with tofu. It works well in stir-fries, soups, and curries.

If you’re not in a cube-y kind of mood, you can crumble Pumfu, which makes it cook significantly faster. Add the Pumfu crumble to some sautéed veggies for a quick veggie scramble. Or cook it on its own with seasoning, and you’ve got a fast helping of scrumptious taco filling.

I also appreciate that Pumfu is just made out of pumpkin seeds and water. Simple as that.

I’m all for soy, but I’m also a person who likes diversity in my diet. So I was thrilled to discover another low-processed option coming from our old friend, the pumpkin seed.

While I am definitely a Pum-fan, I do have two complaints.

One is the price. At nearly four bucks a serving, it ain’t cheap.

My other complaint is that it goes too quick! I enjoy bulk cooking and feasting on the leftovers for days. But because Pumfu only comes in 8oz packages, that usually only lasts two servings.All in all, if you appreciate cooking with a diversity of protein sources, I think Pumfu deserves a spot in your fridge alongside the ranks of tofu, tempeh, and Impossible meat.

What is Pumfu made of?

Pumfu’s ingredients are about as clean as you can get: organic pumpkin seeds and water.

If you’re someone who tries to avoid processed foods, Pumfu is a great pick.

Foodies Pumfu nutrition

Serving Size	1/2 a container (4oz or 113g)
Calories	320
Total Fat	28g
Saturated Fat	6g
Trans Fat	0g
Cholesterol	0mg
Sodium	0mg
Total Carbohydrates	6g
Dietary Fiber	5g
Total Sugars	0g
Protein	17g

How to cook Pumfu

Pumfu is super easy to cook. Here are a few ways:

Skillet (cubed): Cook on medium heat with your oil of choice. Flip the cubes periodically and cook 5-7 minutes until they’re golden brown.
Skillet (crumbled): If you’re making a scramble, cook your veggies 80% of the way and then dump your crumbles into the pan. The Pumfu will only take 2-3 minutes to cook.
Oven: Cut the Pumfu into a few thin slices, and bake at 425ºF for 10 minutes.
Microwave: Put a few cubes on a plate and microwave for 30 seconds.
Raw: Well, technically, it’s not raw. When Foodies makes Pumfu, it goes through a cooking process. So you can munch it straight out of the package if you’d like!

Where can I buy Foodies Pumfu?

Pumfu hasn’t hit the mainstream quite yet, so you won’t be able to find it at your basic grocery store. Whole Foods sells Pumfu, but only in the Mid-Atlantic, Southern Pacific, and Rocky Mountain regions.

Fortunately, your local co-op or health food store likely carries it. Your best bet is to check out Pumfu on Instacart to see which stores near you sell it. You can also purchase it online on the Foodies website, though I wouldn’t recommend that route because the shipping fee is bananas (we’re talking $30 shipping for a $6 order!).

How did EV eat Pumfu?

I cooked Pumfu two ways.

For one batch, I cubed it and cooked it with oil and salt, like I would tofu. Then I tossed the Pumfu cubes together with rice and some stir-fried broccoli, snow peas, and carrots. I splashed in some Bragg Liquid Aminos, lime juice, and coconut cream for a creamy stir-fry. It was yum.

In my other batch, I stir-fried a grab bag of random veggies I wanted to use up. Cherry tomatoes nearing the end of their lifespan, leftover cauliflower, and a daikon a friend accidentally left in my fridge 😛.

Then I crumbled the Pumfu to add in with the veggies.

The crumbling process is easy. You just grab the Pumfu cube in your hand and squeeze like it’s a stress ball. To be honest, I found it oddly satisfying to squeeze the wet cube into oblivion. Though maybe that’s just me 😬

Once the veggies were nearly cooked, I poured Pumfu crumbles into the skillet, and they cooked in no time.

Then I sprinkled some spinach on top to wilt in. I finished up with salt, olive oil, and thyme, and I had a nice little makeshift scramble.

What do you think?

Have you tried Foodies Pumfu? Is it the best protein block on the block? Tell us in the comments!

EV Rating

Watch out tofu, there’s a new protein powerhouse in town. And it goes by the name of Pumfu.

Taste

Foodies Pumfu has a mild, neutral flavor with a nutty backdrop from the pumpkin seeds. Its dense texture helps it absorb seasonings and sauces exceptionally well. Even if you cook it with just olive oil and salt, it has a pleasant, savory taste.

Price

An 8-oz square of Pumfu will run you between $6 and $8. It’s a little pricey, considering a 16-oz block of tofu only costs $2-$3. That said, Pumfu is nearly twice as protein-dense as tofu, and because it’s nut-based, it contains a wealth of healthy fats that soy lacks.

Texture

Pumfu is just a touch denser than extra-firm tofu. It’s got a little chew to it, though nothing close to rubbery. It holds its shape and won’t tear apart like tofu sometimes does when you cut or cook it. Because it's made of seeds, Pumfu has an ever-so-slight graininess, though it’s mostly soft and smooth. I find the texture to be pretty tasty; if you like the texture of tofu, you’ll probably like Pumfu also.