soy free tofu

Looking for a soy free tofu? This vegan Burmese Chickpea Tofu (also called shan tofu) is an easy homemade tofu recipe to make which is a healthy and delicious source of protein. 

Burmese Chickpea Tofu recipe (soy free tofu) {vegan + dairy free + gluten free}

chickpea flour (garbanzo bean flour / besan flour)

salt

tsp ground turmeric (optional)

water (divided)

neutral flavoured oil

Place the chickpea flour in a bowl along with the salt and turmeric (if using). Whisk to combine. Add 1 1/2 cups of water and whisk until smooth.

Lightly oil 20cm (8 inch) x 20cm (8 inch) square baking dish or cake tin.

Bring the remaining 1 1/2 cups of water to a boil. Reduce the heat to medium-high and add the chickpea flour and water mixture. Whisk over the heat until the mixture becomes really thick and glossy. This should take about 8 minutes.

Pour immediately into the prepared baking dish and leave to cool at room temperature for at least 1 hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.

Cut into whatever size and shape you like. This will depend on how you are going to use it. I cut it into 2 to 3 cm cubes. Store in an airtight container and use within 3 days. Some commenters have had success freezing it, but it is not something I have tried myself.

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

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.

Easy 2-ingredient pepita tofu! Smooth and firm (no pressing!), this pumpkin seed tofu is high protein, soy-free, &amp; both keto &amp; paleo.

Easy 2-Ingredient Pepita Tofu (high-protein, soy-free)

(140 g) pepitas

water pepitas

(237 mL) water

(4.5 g) agar agar powder

Place the pepitas in a medium bowl. Add...

Place the pepitas in a medium bowl. Add enough water to cover the seeds by 1 inch (2.5 cm).

Set aside a small, shallow dish made out...

Set aside a small, shallow dish made out of glass or ceramic (I used a 5x5-inch (12.5x12.5 cm) glass container). Lightly spray the dish with nonstick cooking spray.

Drain the pepitas in a colander or mesh...

Drain the pepitas in a colander or mesh sieve. Rinse the seeds under cold water and drain again. Place the drained pepitas in a blender.

Combine the agar agar powder and the water...

Combine the agar agar powder and the water in a small saucepan. Let stand for 30 seconds to hydrate the powder.

Turn the heat under the saucepan to medium....

Turn the heat under the saucepan to medium. Cook and stir over until the mixture comes to a low boil (This is critical for making the pepita tofu set). Continue to stir for about 30 to 60 seconds longer. You should see the mixture beginning to thicken and gel.

Remove from the heat and immediately add to...

Remove from the heat and immediately add to the blender with the pepitas.

SEE NOTES BELOW FOR SAFELY BLENDING HOT INGREDIENTS...

SEE NOTES BELOW FOR SAFELY BLENDING HOT INGREDIENTS Blend the pepitas and agar agar mixture on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.

Scrape and spread the pepita mixture into at...

Scrape and spread the pepita mixture into at the prepared pan, smoothing the top.

Refrigerate the tofu, uncovered, for at least 2...

Refrigerate the tofu, uncovered, for at least 2 hours, or until very firm (and springy). Alternatively, leave the tofu in the refrigerator for up to two days until ready to use.

Invert the set tofu onto a cutting board....

Invert the set tofu onto a cutting board. Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.

Enjoy the tofu right away (no need to...

Enjoy the tofu right away (no need to cook it) with dipping sauces, on sandwiches, or in salads. For cooking directions (frying, air-frying, baking), see the post above this recipe card.

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).

https://mediavine-res.cloudinary.com/video/upload/v9fjmxmmm4pp3fd5noe3.mp4

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.

Mind-Blowing Red Lentil Tofu (soy-free, easy, 1 ingredient)

Red Lentil Tofu is high in protein, nut-free, gluten-free, and really simple to prepare using just two ingredients (lentils and water). The texture is really similar to regular tofu and it has a delicious flavor.

Red Lentil Tofu (Soy-free)

red lentils (whole

water

Add the red lentils and boiling water to a blender jug and leave them soaking for at least 15 minutes.

Add a pinch of salt and blend the lentils with the water remaining after soaking them. You don&#39;t need to rinse them, add more water or take water out.

Blend the lentils until you have a smooth batter. For this part, you will need to use a high-speed blender, food processor, or immersion blender.

Heat the red lentil batter using a pot or pan.

Using a whisk, keep stirring while the mixture is thickening to avoid lumps from forming. At this point, you can decide how thick or runny you want your mixture. This will determine the texture of your tofu (soft, firm, or extra-firm).

Place the thickened mixture in a glass or non-stick container, and leave in the fridge for at least 3 hours.

Once the tofu is ready, it will come out of the container easily and you can cut it and cook it to add to your favorite dishes.

Place the pepitas in a medium bowl. Add enough boiling water to cover the seeds by 1 inch (2.5 cm). Let soak for 20 minutes.

Chickpea flour tofu (also known as Burmese tofu or shan tofu) is made with ease and is 100% soy-free. It is high-protein, grain-free, vegan, versatile, and so delicious!

Chickpea Flour Tofu {Burmese Tofu}

(120 g) chickpea flour

fine sea salt

turmeric

(750 mL) water, divided

Grease or spray the bottom and sides of...

Grease or spray the bottom and sides of an 8-inch square baking pan.

In a medium bowl, whisk the chickpea flour,...

In a medium bowl, whisk the chickpea flour, salt, turmeric and 1 and 1/2 cups (375 mL) of the water until blended and smooth.

In a medium saucepan, bring the remaining 1-1/2...

In a medium saucepan, bring the remaining 1-1/2 cups water to a boil. Reduce the heat to medium and whisk in the chickpea mixture. Cook, whisking constantly, for 6 to 10 minutes, until the mixture is very thick and glossy. Immediately pour and scrape it into the prepared pan, smoothing the top.

Cool the tofu to room temperature and then...

Cool the tofu to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).

Drain any water from the pan (water will...

Drain any water from the pan (water will release from the tofu as it sets); invert the tofu onto a cutting board. Cut tofu into 1-inch cubes or any desired shape.

Serve plain as a snack, fry or bake...

Serve plain as a snack, fry or bake (spritz with oil) for a tasty appetizer, or use in any recipe calling for soy tofu (I love it in stir-fries, or for making "egg" salad sandwiches)

With the simple swap of tan lentils for red lentils, and a generous addition of seasonings, you can turn my Red Lentil Tofu recipe into out of this world lentil gyros! They are incredibly delicious as well high protein, soy-free, easy to make and frugal.

Lentil Gyros (High Protein, Soy-Free)

lentils ((common tan lentils))

onion powder

garlic powder

salt ((adjustable, according to needs/tastes))

oregano

cumin

paprika ((or mild chili powder))

black pepper

Serving suggestion: 4 pieces pita, tortillas,

Rinse

Soak

Combine the lentils and 1.5 cups boiling water in a medium size, heat proof mixing bowl. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).

Blend

In a blender (high speed or  regular), blend the lentil-water mixture, remaining 1.25 cups room temperature water, and all of the herbs, spices and salt, on high speed until completely smooth. Stop several times to scrape down the sides of the blender container.

Combine and Cook

Pour the lentil mixture into a medium-size, heavy-bottomed saucepan. Whisk over medium heat for 8 to 9 minutes until the mixture is VERY THICK, glossy and globs onto the whisk when it is lifted from the pan (turn heat down to medium, as needed).

Spread

Scrape the mixture into an 9x5-inch (22.5x12.5 cm) loaf pan, smoothing the top (the pan does not need to be oiled).

Chill

Refrigerate the tofu gyros, uncovered, for at least 90 minutes until completely cooled and very firm. (Alternatively, leave the gyros in the refrigerator for up to 5 days until ready to use.)

Unmold

When ready to cook, run a dull knife around the edge of the dish; invert the gyros block onto a cutting board. Slice the gyros crosswise into thin strips.

Cook

Place the strips in a large nonstick skillet (I use a ceramic nonstick). I &quot;fry&quot; the strips without oil, but you can also add a small amount of oil to the skillet. Cook over medium-high heat for 2 to 3 minutes until deeply browned. Allow the bottom side to sear before turning (you should be able to move the strips, with a spatula, with ease). Cook the other sides until browned. Repeat with remaining strips.

Serve

Divide the cooked gyros strips between 4 warmed pieces of pita bread, naan, or tortillas (I used my 2 Ingredient Coconut Flour Tortillas).Pile with your favorite toppings (see notes below). Eat while warm.

Cook &amp; Serve the Gyros

I was looking for a lentil-y version of a falafel, or something else to put in a pita, and stumbled on this recipe. I was skeptical but gave it a try, with some brown lentils from a friend's family lentil farm. I was amazed! It's delicious. I crisped it up really well in a pan with plenty of olive oil: crispy on the outside, but the inside is fluffy and soft. I ate them with homemade pitas and tzaziki, lettuce and tomato. So good! Thank you for the recipe.

Yet another wonderful recipe - thank you!

I doubled the recipe and put it in an 8x8 pan because I knew we would enjoy leftovers.
I didn't have oregano, so I replaced it with dried thyme, everything else I followed exactly.  Served on Greek pitas with a tomato/cucumber salad with a tahini/lemon juice dressing.  It was delicious!
I'm really enjoying these Burmese tofu/alternative meats that are based on legumes, like the bacon recipe that I now make regularly, and your lovely salmon.  So simple, with regular ingredients and a whole-food focus.  

We appreciate all you do!

Hi Camilla,

Well, once again you have done it!!!! 
You have created an unbelievable recipe...LOVE LOVE LOVE IT!!!
Love the texture and flavours.
I air fried it and it was nice and crispy and then topped it with homemade hummous as a snack.
I'm thinking for my next venture, I will finely chop it and use it like crumbled ground beef (I'll probably do that in the frying pan so it won't be air fryer crispy).

Thank you so much for all your inspiration and great recipes.

Sincerely,
Leona

These were so great! I had small amounts of red, green and brown lentils--used them all to get 3/4 of a cup. Texture is amazing, flavor outstanding. Superb recipe all around-- a keeper!

I made the first part in advance, definitely worth it! I made a cashew creme with some lemon juice and spices to go with, and then lots of veg and some pre-made hummus. This got a rave review by my friend. She has now saved the recipe, too. Really delicious. Thank you!

Absolutely fabulous recipe!  I can’t wait for the (v)bacon!  I know it will be life changing. Camilla, thank you so much for all the work you do and share so freely. You make the world a happier place.

Just WOW! Made the loaf part on Sunday when I had some time. Monday was busy and I was tired when I got home. Only had to slice and airfry the gyros, in minutes. What a delight! I loved how easy it was. It was super flavorful, and I will definitely be keeping this one in the back pocket. I didn't serve it as a wrap though; I made some brown rice and served the gyros on top of it, with various store-bought toppings (hummus, a mix of power greens, pico de Gallo, etc.). I will make these many more times!

Both my husband and l loved this. I did make some minor changes. I used red lentils since that is what I had on hand. I also used a Greek seasoning blend (herbs and salt) in place of the dried herbs and salt. . I chose to bake it in the oven and that worked perfectly. Served in naan bread with sauce. A keeper.

Lentil Gyros landscape (Video)

Learn how to make plant-based bacon from lentils and a handful of seasonings! This vegan bacon is high in protein, soy-free, grain-free, oil-free, gluten-free and both cheap and easy to make.

Lentil Bacon (High Protein, Soy-Free)

lentils

tomato paste

liquid smoke ((available where most spices are sold))

coconut sugar ((see notes for options))

smoked paprika ((dolce/sweet, not hot))

Combine the lentils and 1.5 cups boiling water in a heat proof bowl. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).

In a blender (high speed or  regular), blend the lentil-water mixture, remaining 1.25 cups room temperature water, tomato paste, coconut sugar, liquid smoke, onion powder, salt, smoked paprika, garlic powder, and black pepper until completely smooth. Stop several times to scrape down the sides of the blender container.

Refrigerate the bacon block, uncovered, for at least 90 minutes until completely cooled and very firm. (Alternatively, leave the bacon block in the refrigerator for up to 5 days until ready to use.)

When ready to cook, run a dull knife around the edge of the dish; invert the tofu onto a cutting board. Slice the tofu gyros crosswise into thin strips.

Place the strips in a large nonstick skillet (I use a ceramic nonstick). I &quot;fry&quot; the strips without oil, but you can also add a small amount of oil to the skillet. Cook over medium-high heat for 2 to 3 minutes until browned (you should be able to move the strips, with a spatula, with ease, before turning).

Turn and press

After turning the bacon, gently press down on the cooked side of each strip to further flatten the bacon (bonus: this also gives the bacon some streaks). Cook until the bottoms sides are browned. Repeat with remaining lentil bacon strips.

Serve the vegan bacon while warm, or cool the lentil bacon on a wire rack (enjoy at room temperature, or rewarm later).

Cook &amp; Serve the Bacon

I suspect I added too much water &amp; stopped whisking too early this time around. The mixture is almost twice the size it was the last time I made this. Is there a way to save it if it’s too soft to cut &amp; fry? My arms could not handle whisking it anymore so I put it in the fridge hoping for the best. Is there any way of saving this? Or another way I can use it so I don’t waste it? Pls help

Hi, Camilla. I was super skeptical about this recipe, usually veggie bacon from the store tastes like play dough.....but oh my gosh I am glad I tried this.....it was so good, the flavor was smokey but sweet and like you said crispy on the edges, but a soft bite in the middle....it was so good. I would give this bacon 100 stars if I could. I will be making this often. Thank you for such a great healthy recipe. :) ...I also love your lentil tofu...it is so much better than soy tofu, I tried the split pea one also and it turned out perfect...I just didn't like that one as much as the lentil one, I think it was too earthy for me but the recipe turned out well. Also I listened to your advice about letting the bacon sear, and it would release when ready...and you were 100% right, I would have tried to flip too soon, haha. Anyways thank you for all the work you do coming up with creative healthy recipes....much appreciated. :)

This recipe is such a revelation! It is so simple and so delicious. I've made it a few times now and love it. Tastes very much like meat. Thank you!

This is very good and comes out just like the pics. Splurge and use some oil, people. A teaspoon makes the strips crispy and caramelized at the sides.

I love this! I make your lentil tofu regularly so the process was familiar already. I've never tried to make "bacon" or bought meatless bacon, so I cannot compare it to those, but I love how this tastes. It makes the best sandwiches. I made it without oil for the first batch of slices (nonstick pan, definitely). I like it fine, but using a tiny bit of oil (I used avocado oil), as you suggest, makes all of the difference for both crisp edges and enhancing the flavor IMHO. 

I crumbled the last 1/3 of the batch and sautéed to make "bacon bits" for a salad (massaged lacinato kale, avacado, Medjool dates). Probably the best salad I've ever eaten, and I made it myself! The "bacon" tied it together!

Learn how to make plant-based bacon from a handful of lentils and some seasonings! This vegan bacon is high in protein, soy-free, grain-free, oil-free, gluten-free and both cheap and easy to make.

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The most viewed soy free tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed soy free tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine