Easy Homemade Lentil Tofu

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Easy Homemade Lentil Tofu

Just 2 ingredients and is super quick to make! This is the perfect recipe for anyone who cannot eat soy, or just wants to change it up a bit. The end result is a tofu that can be crisped up on the outside and is melt-in-your-mouth tender in the middle. You can use it 1 to 1 as a sub for soy tofu- season and cook it any way you like!
My Notes:
Prep Time15 mins
Cook Time5 mins
Chilling time:30 mins
Total Time50 mins
Meal Type: Appetizer, dinner, Lunch, Sides, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free, Vegan Meat
Tool: Blender, Stove
Ingredient: Lentils
Servings: 1 large block of lentil tofu about 600g/21.2oz
Calories: 635kcal
Ingredients
For the Lentil Tofu:
  • 3 cup(s) boiling water *see notes
  • 1 cup(s) red lentils
  • 1/2 teaspoon(s) salt (optional)
For My Favorite Way to Cook Red Lentil Tofu (optional):
  • 2 tablespoon(s) cornstarch
  • 2 tablespoon(s) nutritional yeast
  • 2 tablespoon(s) soy sauce
  • 1 tablespoon(s) olive oil
  • 1/2 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) cayenne (optional for spice)
Instructions
To make the Lentil Tofu:
  • Add the boiling water, lentils, and salt (if using) to your blender. Let the lentils soak in the blender with the lid off for 15 minutes, or until the lentils look pale and softened. Once the lentils have softened, put the lid on the blender and blend the mixture until it is completely smooth. If the water is still hot, be careful when blending, start blending at the lowest speed, gradually increasing the speed to ensure it doesn't erupt.
  • Once blended, pour the lentil mixture into a medium saucepan. Put over medium-high heat, and whisk continually as it cooks, until the lentil mixture gets thick, this will take about 5 minutes. It will start to set almost right away so working quickly, pour into a heat-safe container and spread evenly. I used a glass food storage container, but you could alternatively use a baking dish, or silicone baking mold. No need to grease your dish. Let the lentil tofu set and chill in the fridge. Once set you can cut and bake, fry, or air fry, just like soy tofu!
For My Favorite Way to Cook Red Lentil Tofu (optional):
  • If you would like to prepare the lentil tofu as I do, slice your lentil tofu into 1-inch cubes. Add the tofu to a large mixing bowl then sprinkle over the cornstarch, nutritional yeast, soy sauce, olive oil, garlic powder, and cayenne (if using). Use a spatula to gently toss and coat the tofu. If the marinade is a bit think you can add a small splash of water as needed.
  • Air fryer method: Preheat your air fryer to 350F (180C). Spray the heated fryer basket with spray oil, then spread the tofu in a single layer in the basket, allowing space between each tofu cube for the best airflow. Air fry the tofu for about 15 - 20 minutes, shaking 1 to 2 times, until golden.
  • Oven-baked method: Preheat your oven to 375F (190C). Line a large baking sheet with parchment paper. Prepare the sauce and tofu as instructed. Spread the tofu evenly across the baking sheet and bake for about 30 minutes, stirring halfway through, until golden.
Notes
*Boiling water note: Make sure that your blender can handle boiling water and won't melt or crack. If you are unsure, add the lentils and boiling water to a heat-safe bowl to soak before transferring the mixture to your blender.
Oil-free option: sub the olive oil for vegetable broth or water.
Cooking with lentil tofu: you can sub soy tofu with lentil tofu at a 1 to 1 ratio. Note that you need to cook the lentil tofu to ensure the lentil is cooked or it could have a strong raw lentil taste (which is not nice). So use this tofu baked, fried, air fried, etc, but do not serve it raw.
What's the best way to cook lentil tofu? Baked, air fried, or pan-fried are my favorite methods for cooking lentil tofu. I've tested making tofu scramble with this lentil tofu, but the texture didn't hold up that well as it kind of melted into a bean mush, not bad, but not great. I have also tried simmering it in curries or soups, and while it did hold its shape, I still preferred the taste and texture of the tofu when baked, air fried, or pan-fried. So I would bake, air fry, or pan fry the tofu separately, then add it to soups, stews, or curries just before serving, for the best taste and texture.
Storage/freezing: once set, store the tofu in an air-tight container in the fridge for up to 4 days or you can freeze it.
Nutrition
Serving: 1entire block of lentil tofu (the full recipe without salt or added seasonings) | Calories: 635kcal | Carbohydrates: 108g | Protein: 46g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 46mg | Potassium: 1719mg | Fiber: 55g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 8mg | Calcium: 122mg | Iron: 14mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan