Step 1

Place the pepitas in a medium bowl. Add enough water to cover the seeds by 1 inch (2.5 cm).

Step 2

Set aside a small, shallow dish made out of glass or ceramic (I used a 5x5-inch (12.5x12.5 cm) glass container). Lightly spray the dish with nonstick cooking spray.

Step 3

Drain the pepitas in a colander or mesh sieve. Rinse the seeds under cold water and drain again. Place the drained pepitas in a blender.

Step 4

Combine the agar agar powder and the water in a small saucepan. Let stand for 30 seconds to hydrate the powder.

Step 5

Turn the heat under the saucepan to medium. Cook and stir over until the mixture comes to a low boil (This is critical for making the pepita tofu set). Continue to stir for about 30 to 60 seconds longer. You should see the mixture beginning to thicken and gel.

Step 6

Remove from the heat and immediately add to the blender with the pepitas.

Step 7

SEE NOTES BELOW FOR SAFELY BLENDING HOT INGREDIENTS Blend the pepitas and agar agar mixture on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.

Step 8

Scrape and spread the pepita mixture into at the prepared pan, smoothing the top.

Step 9

Refrigerate the tofu, uncovered, for at least 2 hours, or until very firm (and springy). Alternatively, leave the tofu in the refrigerator for up to two days until ready to use.

Step 10

Invert the set tofu onto a cutting board. Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.

Step 11

Enjoy the tofu right away (no need to cook it) with dipping sauces, on sandwiches, or in salads. For cooking directions (frying, air-frying, baking), see the post above this recipe card.