Egusi Seed Tofu: Experiment with Soy-Free Tofu using Melon Seeds

 

Tofu is a staple in many plant-based diets, but for those avoiding soy, the options can be quite limited. I recently decided to experiment with making soy-free tofu using egusi seeds—a West African ingredient known for its high protein content and rich flavour. While the results weren’t quite what I expected, the process opened up some interesting possibilities for future recipes.

What is Egusi?

Egusi seeds come from the West African white-seed melon (Citrullus lanatus), a close relative of the watermelon. These small, cream-coloured seeds are packed with nutrients and play a central role in West African cuisine. They are typically ground into a paste and used to thicken soups and stews, with the most well-known being egusi soup—a hearty dish made with leafy greens, palm oil, and iru (fermented locust beans).

Nutritional Benefits of Egusi Seeds

Egusi is more than just a delicious ingredient—it’s a powerhouse of nutrition. It contains:

• High-quality plant-based protein, making it an excellent option for vegans and vegetarians.
• Healthy fats, particularly unsaturated fats that support heart health.
• Essential minerals like magnesium, zinc, and iron.
• Antioxidants and vitamins, including vitamin E, which promotes healthy skin.

Given its protein-rich and fat-rich profile, egusi seemed like a promising candidate for making tofu.

My Process: Turning Egusi Into Tofu

Trial 1: No Coagulant

My first attempt followed a basic tofu-making method:

1. I soaked and blended the egusi seeds with water.
2. Strained the mixture through a nut milk bag to separate the egusi milk from the fibrous pulp.
3. Heated the milk to encourage natural curdling.

To my surprise, the egusi did coagulate on its own, forming tiny curds. However, these curds were incredibly fine and soft—nothing like the sturdy soy curds that form during traditional tofu-making. When I strained and pressed the mixture, the yield was very minimal, and the texture was chalky and pasty rather than firm or springy.

The final baked product held together but was quite fatty to the touch. It also felt too dense and dry after baking, making it unappealing as a tofu substitute.

Trial 2: Adding a Coagulant (Gypsum)

For the second attempt, I introduced gypsum (calcium sulphate), a common tofu coagulant, to see if it would help the curds form more distinctly.

1. I repeated the same process—soaking, blending, and straining the egusi milk.
2. This time, I added a diluted gypsum solution while heating the milk.
3. The curds were noticeably larger and sturdier, which was promising.
4. After pressing, I was left with a firmer block compared to the first trial.

However, the final result was still too crumbly, breaking apart easily rather than holding a cohesive shape. The texture remained chalky and slightly pasty, which made it clear that this wasn’t going to work as a proper tofu substitute. Unlike soy tofu, which has a springy, bouncy structure, the egusi tofu lacked elasticity and felt a little too dry after baking, despite its high-fat content.

Final Thoughts: Is Egusi a Good Tofu Substitute?

After these two trials, I had to conclude that egusi tofu doesn’t quite work—at least not in the way traditional tofu does. The high fat content may play a role in preventing the curds from forming the way they should, and the texture just wasn’t right for a tofu-like experience.

Could This Work as a Cheese Alternative?

While this experiment didn’t lead to a great tofu, the crumbly texture actually reminded many of my followers on Instagram of feta or ricotta cheese. With a few tweaks—perhaps adjusting the moisture content, adding acidity, or experimenting with fermentation—this could turn into a delicious plant-based cheese substitute. The slight chalkiness might work well in that context, and egusi’s natural richness could make for a creamy, flavourful dairy alternative.

For now, my search for the perfect soy-free tofu continues, but I see potential in egusi cheese. I may experiment with different coagulants or even try incorporating fermentation to improve the texture.

Have you ever worked with egusi in unconventional ways? Let me know your thoughts, and if you have any ideas for what I should try next!