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 favorite.
Happy Veganuary! Welcome to new vegans and those just giving it a try. I’m so happy more and more people are trying veganism and discovering the blocks that prevented them in the past are not even real. I think for most people, they were afraid to try veganism because they think it’s hard and expensive. The truth is the opposite and this recipe really proves that.
I love tofu but eating it all the time can be monotonous. That’s why red lentil tofu is a gamechanger. Quick and easy to make, and 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.
After lentils have become a smooth puree, pour them into a pot and heat over medium high heat. Cook stirring vigorously 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. Once lentils hold there shape when 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 for a break 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
- 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
- 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 up.
- 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.
- Add tofu and gently mix with hands until tofu is all covered with marinade. Let sit for at least 5 minutes.
- Place marinated tofu on a baking sheet, making sure none are touching. 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.
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