Homemade Red Lentil Tofu (Soy-Free)
This homemade red lentil tofu is an easy, soy-free vegan recipe made with simple pantry ingredients for a budget-friendly, protein-rich plant-based staple. With a firm texture and mild flavor, this oil-free legume tofu is perfect for stir-fries, salads, soups, wraps, sandwiches, or crispy tofu bites.
Equipment
- 1 high speed blender
- 1 Medium saucepan
- 1 baking dish ceramic, glass, or any non-stick container
Ingredients
- 1 cup dried red lentils
- 1 + ½ cups boiling water
- 1 + ½ cups fresh water
- ¾-1 teaspoon salt optional
Instructions
- Rinse the red lentils thoroughly under cold running water to remove any dust or debris. Drain well before soaking.
- Add the rinsed lentils and 1 ½ cups of boiling water to a blender jar or a heat-safe container. Let them soak for about 20 minutes until the lentils are soft and plump and the water has cooled down. Do not drain the soaking water—you will blend everything.
- Add the salt and blend the lentils with the soaking water on high speed until the mixture is completely smooth and creamy. Pause as needed to scrape down the sides of the blender to make sure everything is evenly blended.
- Pour the blended lentil mixture into a medium saucepan. Add the remaining room-temperature water and cook over medium-high heat, stirring constantly, for about 5–7 minutes. The mixture will gradually thicken and become glossy, similar to a thick batter. For softer tofu, cook it for slightly less time. For a firmer, sliceable texture, continue cooking a little longer until the mixture becomes thicker.
- 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 firm up. For an even firmer texture, refrigerate it overnight.
- Run a blunt knife gently around the edges of the dish to loosen the tofu, then carefully flip it onto a cutting board or plate. If any moisture has collected on the surface, gently pat it dry with a paper towel. Slice the tofu into cubes, strips, or your preferred shape depending on how you plan to use it.
Notes
- For the best texture: Blend the lentils until completely smooth and stir constantly while cooking to prevent lumps and create silky tofu.
- For firmer tofu: Cook the mixture a little longer and refrigerate overnight before slicing.
- Storage: Store leftover tofu in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze sliced tofu in freezer-friendly bags or containers for up to 2 months. Thaw in the refrigerator before cooking.
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
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