no soy

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! Recipe inspired by: Plant You , PowerHungry, Nikki Vegan &amp; Happy Gut for Life

Easy Homemade Lentil Tofu

water (*see notes)

red split lentils

salt ((optional))

cornstarch

nutritional yeast

soy sauce

olive oil

garlic powder

cayenne ((optional for spice))

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&#39;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!

To make the Lentil Tofu:

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.

For My Favorite Way to Cook Red Lentil Tofu (optional):

Each enchilada has over 20 grams of plant-based protein (from non-soy sources). Then topped with a homemade Mexican-inspired enchilada sauce!

Protein Monster Vegan Enchiladas

yellow onion

red bell pepper

black beans

garbanzo beans (chickpeas)

hemp hearts

yeast

roma tomatoes

cumin

smoked paprika

tortillas

enchilada sauce (or your own favorite)

Make the enchilada sauce and set aside. (Or skip this step if using your own sauce.)

Preheat oven to 350°F (180°C).

Dice onion and bell pepper.

In a large skillet over medium heat, sauté onion and bell pepper for about 8 minutes.

Meanwhile, dice tomatoes. Rinse and drain beans.

When onions are translucent, reduce heat. Add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, and both beans (rinsed and drained). Stir well. Heat for 4-5 minutes then set aside.

In a lightly sprayed 9&quot;×13&quot; baking dish, cover the bottom with a thin layer of enchilada sauce.

Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.

Place all 6 rolled enchiladas in baking dish and top with remaining sauce.

Bake for about 25 minutes.

Serve topped with avocado, cilantro, additional hemp hearts, nutritional yeast, etc.

Just made this for the first time today and gotta say the filling is delicious! A great protein filled meal after a workout.

I can't tell you how many times I've made this. It's one of the best and easiest vegan recipe I've come across over the years.  The ingredients are usually already in my pantry, so simple. This has become a staple in our household and I've served it up to plenty of non-vegans without any complaints.  5 star rating without a doubt!

Delicious! Added some leftover cooked quinoa and roasted sweet potatoes along with a little spicy taco seasoning. Will certainly make again. Thanks for posting!

So yummy! I had no clue how easy making enchilada sauce is!! Super filling delicious and easy, thank you!

Top 2 no soy recipes from across the web

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Top Tags

Easy Homemade Lentil Tofu

Protein Monster Vegan Enchiladas

Top 2 no soy recipes from across the web

The most viewed no soy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Lentil Tofu

Protein Monster Vegan Enchiladas

The most viewed no soy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine