Unbelievably easy and yummy, Red Lentil Tofu is a gamechanger for new and old vegans alike. Just two ingredients and so many uses, this versatile recipe is sure to become a go to favorite.
Happy Veganuary! A big welcome to all new vegans, and those just interested or giving it a try. I’m so happy you, and more and more people are trying veganism, and discovering the delicious, healthier and kinder world of plant based eating. With a vegan diet and becoming a vegan person in the world, you’re making a world of difference to farmed animals, the environment, and your own health and well being. Thank you and enjoy your veganuary journey!
I think for most people, they were afraid to try veganism because they think it’s hard and expensive. The truth is totally the opposite, and this recipe for red lentil tofu really proves that. It’s super easy and affordable, and requires only two simple ingredients. I love commercial tofu but eating it all the time can be monotonous. That’s why red lentil tofu is a gamechanger. It only takes minutes to make and is delicious cooked or raw. You can use it in any dish using tofu and it’s as nutrious and high in protein as the soy version.
Making Red Lentil Tofu
Making red lentil tofu is incredibly easy. All you need is dry red lentils, boiling water, a blender and a container or pan to set it in. Begin by soaking the lentils in boiling water in a blender. Let them sit for 15 minutes and then blend them until smooth, making sure to secure the lid by holding it down and covering it with a clean folded over dish towel.
After lentils have become a smooth puree, pour them into a pot and heat over medium high heat. Cook, stirring vigorously with a wooden spoon, until they have thickened. Cooking time can vary alot, anywhere from one to two minutes to ten minutes. Don’t worry if it takes a while it will get there. It will first form lumps that when you keep stirring, will become a thick smooth paste-like mixture. Once lentils are there, and they hold their shape when the spoon is lifted from the pan, they are ready.
Spoon mixture into a glass or metal container. Smooth the top and gently tap it on the counter a few times to set it and release air bubbles. Let the tofu cool for about an hour at room temperature and then cover and place in the refrigerator.
Let the tofu chill for at least four hours, preferably overnight. Then you can slice it or cube it, and use it as you would soy tofu.
You can fry it, oven or air fryer bake it. It tastes so good you can even eat it raw, delicious in a tossed salad or grain bowl.
I use a lemon and oil marinade for baking and a simple cornstarch coating when frying. This adds flavour and gives both baked and fried version, a nice crisp exterior.
Super Versatile and Healthy
Soy tofu is amazing, but if you’re allergic to soy or just want a change, nothing is better than easy and delicious red lentil tofu. I love to eat it battered and pan fried. It is also excellent cubed, fried and added to curries and other dishes.
It’s sure to become a family favorite and it is sure to please even your most tofu resistant family and friends. You can make alot, slice or cube it and freeze it for a quick protein dish or add in at anytime. Enjoy!
More Tofu Recipes
Tofu is the most popular and recognizable vegan food. Happily it is also really cheap, easy to find and versatile. You can also make your own. Here are some more recipes using tofu:
Boston Style Baked Beans with Tofu Bacon
Red Lentil Tofu
Ingredients
Tofu
- 1 cup Red lentils
- 3 cups boiling water
Coating for frying
- 1/4 cup cornstrach
- 1 teaspoon stevia seasoning or commercial salt free seasoning
- 1 teaspoon garlic powder optional
Marinade for Baking
- 1/2 lemon juiced
- 2 tablespoons organic canola oil
- Pepper to taste
- 1/2 teaspoon Salt free seasoning
Instructions
- Rinse red lentils well and place in a blender
- Bring 3 cups of water to a boil over high heat.
- Once water is boiling, carefully pour it into the blender.
- Let lentils and water sit for 15 minutes.
- Blend lentils on low then high until completely smooth. Be careful when doing so as the water can splash out of the top of the blender. Cover the lid and top of the blender with a clean dish towel and hold the lid down strongly before and during blending.
- Place the lentil puree into a sauce pan over medium high heat.
- Stir well until mixture thickens and when lifted, holds its shape, about 1-5 minutes.
- With a spatula,spoon the mixture into a glass or metal container. Smooth the top and tap a few times to remove any air pockets.
- Let mixture cool on room temperature for an hour. Then refrigerate until set, about 4-6 hours.
- To Bake: Slice tofu and set aside.
- Combine lemon juice, oil and seasoning in a medium flat container. Set aside.
- Place sliced tofu on a parchment or silicone mat lined baking sheet, making sure none of the slices are touching. With a pastry brush, brush tops of tofu with the marinade. Turn each over and brush marinade on the other side of slices. Bake for 20- 40 minutes or until desired consistency, turning once.
- To Fry: Prepare cornstarch and seasoning in a low shallow bowl.
- Cube tofu and roll it gently in the mixture.
- Heat canola oil in a pan over medium high heat.
- Add enough tofu to half fill pan. Cook stirring until browned, about 1 minute. Flip tofu and brown other side, adding more oil if needed.
- Once browned, remove from heat and blot oil on reusable cloth or paper towels.
- Use, serve or freeze tofu baked or fried for later.
- To Air Fry: Prepare cubed or sliced tofu as with the pan frying method.
- Place without overlapping in the air fryer and cook for 5-8 minutes per side.
You must be logged in to post a comment.