Soak pumpkin seeds in plenty of water for 8 hours (up to 24 hours). The next day, rinse them well and drain completely.

In high speed blender, combine HALF the seeds with about double their volume in water (about 600ml). Blend 30 seconds on high (until very fine, no chunks visible). Using nut milk bag, strain milk into a large bowl/jug. Be sure to squeeze pulp very dry; it should resemble play-doh. Pulp can be reserved for other uses such as making crackers; freeze to store for later. Repeat with the second half of the seeds.

Let the milk sit for 15 minutes or more to let the starch settle to the bottom. Then gently pour the milk into your cooking pot. As you get to the end of the milk, pour even more slowly and hold back when you see the starchy sludge at the bottom.

Heat the raw pumpkin seed milk with a target temperature of 180°F. Keep the milk from scorching by using a flat wooden spatula to keep it moving. The milk will start to curdle at 150-160°F. Continue to heat to 180°F.

Dampen the liner of your tofu mold before placing it properly. Use a slotted spoon to ladle the curds in. Try to distribute them evenly. Use a mesh strainer to catch any smaller leftover curds. You may use the nut milk bag again when the milk is cooler to make sure no bits are left in the whey (save the whey! It makes delicious plant-based milk alternative).

If using my preferred tofu mold, simply add the pressing plate and spring top. Twist the top knob to press the tofu further, then use the vents to pour off excess liquid (save it! It's delicious!). If using a traditional tofu mold, add 5lbs of weight (or as much as desired). Chill overnight then enjoy the next day!