Homemade Red Lentil Tofu (Easy, Soy-Free)
Get ready to transform your meals with a super easy homemade Red Lentil Tofu recipe! It's high in protein, vegan, soy-free, and budget-friendly. With only 1 ingredient (plus water, and optional salt), these mind-blowing plant-based tofu bites are perfect for stir-fries, soups, curries, salads, and as a meat substitute in tortillas and sandwiches.
Equipment
- 1 Blender or food processor
- 1 Saucepan medium-sized
- 1 Spoon
- 1 baking dish ceramic, glass, or any non-stick container
Ingredients
- 1 cup red lentils
- 1 + ½ cups boiling water
- 1 + ½ cups room temperature water
- ¾-1 teaspoon salt optional
Instructions
- Give your lentils a good rinse under cold water to clean off any debris.
- Combine the lentils and 1 and ½ cups boiling water in a container or blender cup. Let them sit for 20 minutes until the lentils plumpup, and the water cools down (do not drain).
- Add salt and blend the lentil-water mixture on high speed until it's entirely smooth, pausing occasionally to scrape down the sides of the blender if needed.
- Pour the creamy lentil mixture into a medium saucepan. Add the rest of the water (room temperature water) and put it on medium-high heat. Cook for 5-7 minutes, stirring constantly, until it thickens and gets glossy. Cook for fewer minutes if you want soft tofu or a bit longer for extra-firm tofu. Adjust the cooking time to get your preferred texture.
- Transfer the lentil batter to an 8-inch (20 cm) square ceramic or glass baking dish, smoothing the top with a spatula. No greasing or parchment paper is necessary; the tofu will effortlessly release once it's set. Place the tofu uncovered in the fridge for at least 2 hours to become firm. For an even firmer texture, refrigerate it overnight.
- Gently run a blunt knife around the edges of the baking dish, thenflip the tofu onto a cutting board or plate. Wipe away any moisture formed during chilling with a paper towel. Slice the tofu into yourpreferred shapes and sizes for recipes or storage in the fridge.
- Get creative with your lentil tofu! Fry it up crispy, bake it until golden brown, or air fry for a lighter touch. Drizzle with olive oil, sprinkle with red pepper flakes or your favorite spices, and enjoy!
Notes
- Storage Tip - Store your uncooked lentil tofu uncovered in the fridge for up to 24 hours. This allows the surface to breathe and prevents moisture build-up.
For longer storage (up to 5 days), cover the tofu with a lid or plastic wrap after it sets. This helps prevent it from drying out and absorbing fridge smells. - Flavored Tofu - Mix in your favorite herbs like basil and oregano for an Italian twist, or try spices like turmeric for Indian-inspired tofu. Nutritional yeast adds a cheesy flavor, while a bit of miso paste provides depth and umami.
- Baking Pan - No square pan? You can use any heat-safe, non-stick container – like a loaf pan, small baking dish, or even a mug – to create unique shapes for your red lentil tofu.
- Chilling Time - The more you chill, the firmer your tofu! For a soft texture, aim for around 60 minutes. For a medium texture, try 2-4 hours. And for a firm tofu, 4-8 hours or even overnight is ideal.
- Tip for Slicing - Use a sharp knife for clean cuts, and don't forget to wet it occasionally. This prevents sticking and makes slicing a breeze!
- See the post above for serving suggestions and ingredient substitution ideas.
Nutrition
Calories: 52kcalCarbohydrates: 9gProtein: 4gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 441mgPotassium: 166mgFiber: 4gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 11mgIron: 2mg
Tried this recipe?Let us know how it was!
