lentil tofu

My Mind-Blowing Red Lentil Tofu will rock your world! It is soy-free, high protein, super-easy, versatile, and made with 1 ingredient (plus water, &amp; optional salt).

A reminder about not republishing: Do not republish this, my original recipe, on other websites or outlets. This was developed, entirely, in my kitchen (i.e., it is not a variation of another red lentil tofu recipe and the process is unique). Please see my recipe sharing policy for details. 😊 If you ADAPT my recipe, please give proper credit and provide a link to this, the original recipe.

Mind-Blowing Red Lentil Tofu (soy-free)

(141 grams) red lentils

(355 mL) boiling water

salt

Place the lentils in a colander or mesh...

Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.

Combine the lentils and 1 and 1/2 cups...

Combine the lentils and 1 and 1/2 cups boiling water in the container of blender (regular or high-speed). Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled.

Blend the lentil-water mixture on high speed until...

Blend the lentil-water mixture on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.

Pour the lentil mixture into a medium-size, heavy-bottomed...

Pour the lentil mixture into a medium-size, heavy-bottomed saucepan. Whisk in the remaining 2 cups water (or 1.5 cups water for extra-firm texture) and optional salt until blended.

Whisk over medium-high heat for 6 to 8...

Whisk over medium-high heat for 6 to 8 minutes until the mixture is VERY THICK glossy and coats the bottom of the pan (turn heat down to medium, as needed).

Scrape the batter into an 8-inch (20 cm)...

Scrape the batter into an 8-inch (20 cm) square glass or ceramic baking dish, smoothing the top (the dish does not need to be oiled).

Refrigerate the tofu, uncovered, for at least 60...

Refrigerate the tofu, uncovered, for at least 60 minutes until firm. For firmer tofu, refrigerate for at least 8 hours, or overnight (Alternatively, leave the tofu in the refrigerator for up to 5 days until ready to use.)

Run a dull knife around the edge of...

Run a dull knife around the edge of the dish; invert the tofu onto a cutting board. Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.

Combine the lentils and 1 and 1/2 cups boiling water in the container of blender (regular or high-speed). Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).

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Red lentil tofu made with nothing more than red lentils, water, and optional salt! It is soy-free, high protein, super-easy, and versatile for use in a wide range of recipes. You can make it silken, firm, or extra-firm in texture.

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Mind-Blowing Red Lentil Tofu (soy-f...

Mind-Blowing Red Lentil Tofu (soy-f...

Top 2 lentil tofu recipes from across the web

The most viewed lentil tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mind-Blowing Red Lentil Tofu (soy-f...

Mind-Blowing Red Lentil Tofu (soy-f...

The most viewed lentil tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine