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My Mind-Blowing Red Lentil Tofu will rock your world! It is soy-free, high protein, super-easy, versatile, & made with 1 ingredient (plus water, and optional salt). You can make it silken, firm, or extra-firm in texture!
Table of Contents
- Soy-Free Tofu made with Lentils
- Recipe Benefits
- Ingredients for the Red Lentil Tofu
- Step by Step Instructions
- Step One: Rinse the Lentils
- Step Two: Quick-Soak the Lentils
- Step Three: Blend the Lentils
- Step Four: Cook the Lentil Mixture
- Step Five: Pour Lentil Batter into Pan
- Step Six: Chill the Tofu
- Step Seven: Unmold and Cut the Tofu
- FAQ & Tips
- Related Posts
- Mind-Blowing Red Lentil Tofu Recipe
Soy-Free Tofu made with Lentils
I am so excited about this post!
I wrote about my renewed affection for tofu a few years ago when I published a recipe for chickpea flour tofu (also known as Bumese tofu or Shan tofu). It is a game changer! Soy-free, easy-to-make, and delicious, it opened a wealth of new eating options.
Chickpea flour is not always available in mainstream supermarkets (or at least, not yet). You can make your own chickpea flour in a high speed blender, but not everyone has one available. So I started to wonder if could create a Burmese tofu-style option using whole legumes.
Lentils–notably red lentils–came to mind. They do not require pre-soaking, like beans, and cook quickly.
So I set to testing. And testing. And testing some more until I had a simple, brand new, soy-free tofu, inspired by Burmese tofu, but 100% my own creation. It is delicious, versatile, and neutral in flavor, perfect for any and all recipes that call for tofu. It is also easy to make, requires no special equipment, and is made with one inexpensive, readily-available ingredient.
Introducing my Mind-Blowing Red Lentil Tofu!
It’s pretty in pink, too.
Recipe Benefits
You will want to run to the store to purchase a bag of red lentils ASAP because this remarkable tofu is:
- Soy-free
- Vegan (no eggs, no dairy)
- Grain-free
- Gluten-free
- Oil-free
- Nut-free
- Seed-free
- High in protein (9 grams per serving)
- High in fiber (10.5 grams per serving)
- Low calorie (128 calories per large serving)
- Easy to make
- Frugal
- Made with 1 ingredient (plus water & optional salt)
Ingredients for the Red Lentil Tofu
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The only ingredient needed to make this tofu is dried red lentils.
The red lentils available in the United States are typically labeled “red lentils,” but they are actually split red lentils (see the photo above).
If you live in another country, or purchased your red lentils at an International or Indian market, you might have whole or split red lentils. Both varieties work. The recipe does not need to be adjusted, but for accuracy, weigh the lentils (141 grams, whether split or whole).
Making the recipe also requires regular tap water. I recommend adding salt to the tofu, but it is optional (and/or adjustable) depending on your needs and tastes.
Step by Step Instructions
Let’s make some tofu! It is super-easy.
Step One: Rinse the Lentils
Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.
Step Two: Quick-Soak the Lentils
Combine the lentils and 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).
I specifically designed this recipe to be made without the use of specialty equipment. Hence, instead of grinding the lentils into a fine flour (which would require a high speed blender or spice grinder), I quick-soak the lentils in boiling water, which allows for easy blending in a regular blender.
Step Three: Blend the Lentils
Blend the lentil-water mixture on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.
Step Four: Cook the Lentil Mixture
Pour the lentil mixture into a medium-size, heavy-bottomed saucepan. Whisk in the remaining (room temperature) water and optional salt until blended.
EXTRA-FIRM TOFU & FIRM TOFU OPTIONS Good news! I now have three versions of the tofu, the original recipe (medium-firm), firm and an extra-firm variety that works especially well for stir-frying. Equally good news: the only difference is the amount of water to add here in Step Four. Everything else (ingredients and steps) is the same. Notes are in the recipe card below.
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–the batter starts to bubble up hot bits). The mixture will glob onto the whisk when it is lifted from the pan.
Step Five: Pour Lentil Batter into Pan
Scrape the batter into an 8-inch (20 cm) square glass or ceramic baking dish, smoothing the top.
The pan does not need to be oiled or sprayed with nonstick cooking spray. The tofu will release (with ease) from the pan once it is set.
Do not worry if you do not have an 8-inch dish. Use any nonreactive pan of similar shape and size, or divide the mixture between two or more smaller containers (I like the tofu to be roughly 1-inch/2.5 cm in depth).
Step Six: Chill the Tofu
Refrigerate the tofu, uncovered, for at least 60 minutes until firm. For firmer tofu, refrigerate overnight, or for at least 8 hours. You can leave the tofu in the refrigerator for up to 5 days until ready to use.
The surface of the tofu will be slightly darker in color and look dry once it is set.
The tofu releases some of its liquid as it sets, so if you want an extra-firm tofu, consider making the tofu at least one day in advance.
Step Seven: Unmold and Cut the Tofu
Run a dull knife around the edge of the baking dish before inverting the tofu onto a cutting board. The upended side of the tofu will be shiny and smooth.
Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.
It’s official. You are a tofu-maker.
FAQ & Tips
What is the Taste & Texture of the Red Lentil Tofu?
Red lentil tofu is smooth, firm and creamy. The flavor is neutral and very mild in taste (more so than soy tofu or chickpea tofu), making it ideal for any and all added flavors.
Serving Suggestions for Red Lentil Tofu
Use the red lentil tofu as a 1:1 substitute for soy tofu, in stir-fries, scrambles, soups, sandwiches, kebabs, or as an ingredient in baking or dessert recipes. Even my resident carnivores give it big thumbs up!
Here are some more suggestions for using the tofu:
- Soups and Main Dishes: Use in place of soy tofu in soups, curries, casseroles, stir-fries, and pasta dishes.
- Snack or Appetizer: This is always a huge hit! Air-fry the red lentil tofu, as directed above, and serve with your favorite dipping sauce.
- Salads: Air fry, bake or sauté the tofu and add it to a wide range of salads for a high protein treat. Or use the uncooked tofu to make no-egg salad.
Can I Make this Tofu Firm or Extra-Firm?
You asked, I listened. And then I got to testing! The original recipe makes a creamy, medium-firm tofu. Simply reducing the overall amount of water by 1/2 cup (118 mL) will produce firm tofu, and reducing by 1 cup (237 mL) will produce extra-firm tofu.
The extra-firm texture holds up better to stir-frying (and sometimes you just want/need a firmer texture). Keep in mind that frying works best when you allow one side to sear off (get browned) before moving around/flipping it.
I have notes for the firm and extra-firm options in the recipe card.
Is There a Non Soy Tofu?
Yes! This is it! It is quick and easy to make with red lentils.
How Should I Cook Red Lentil Tofu?
You can air-fry, skillet-fry, deep-fry, or bake my Mind-Blowing Red Lentil Tofu.
For air-frying, set your air-fryer to 400F (200C). Coat the tofu with some starch (e.g., cornstarch, potato starch or tapioca starch) , drizzle with a little bit of oil, and air-fry for 15 to 18 minutes.
You can follow the same method above (coat, drizzle or light spritz with oil) and bake on a parchment paper-lined baking sheet (400F/200C) for 18 to 22 minutes.
You can fry the lentil tofu in a nonstick skillet, too. Coat the a small amount of oil to the skillet and cook until golden brown. Allow the sides to sear before turning.
Serving Suggestions
You can use this wonderful tofu in place of soy tofu in a broad range of recipes.
- Soups and Main Dishes: Use in place of soy tofu in soups, curries, casseroles, stir-fries, and pasta dishes.
- Snack or Appetizer: This is always a huge hit! Air-fry the red lentil tofu, as directed above, and serve with your favorite dipping sauce.
- Salads: Air fry, bake or sauté the tofu and add it to a wide range of salads for a high protein treat. Or use the uncooked tofu to make no-egg salad.
Can I Make Soy-Free Tofu with Dried Beans?
Yes, with my new recipe for 1-ingredient Dried Bean Tofu. It is just as easy as this recipe, with a few minor yet important changes.
Update: Can I Freeze the Mind-Blowing Red Lentil Tofu?
Yes. If you are planning ahead, make the extra-firm variety (it freezes best). Cut the tofu into cubes and place in an airtight container. Defrost the tofu in the refrigerator.
The tofu will feel wet and springy once defrosted. Place the cubes between layers of paper towels to remove excess water (very gently press, as needed). Do not press hard or the tofu will fall apart.
Can I Use Green Lentils, Brown Lentils or Black Lentils?
Yes! But there is a catch.
Other lentils (green, black, tan) work beautifully in the same proportions–no modifications are needed. Just make sure to use the same weight (141 grams). The cup measurement (3/4 cup of red lentils) may vary slightly depending on the variety of lentils.
Here’s the caveat: the taste and texture will be different.
Here is a photo of the tofu made with the common variety of tannish-green lentils:
The tofu was still delicious BUT, unlike the red lentil tofu, it had a noticeable lentil flavor. I like the flavor, but it is not the uber-neutral flavor that red lentils produce.
The texture was less smooth, too. This is likely due to the skins of the whole lentils and might be overcome by longer blending, perhaps in a high-speed blender.
The taste and texture differences are not necessarily downsides, especially depending on how you use the tofu (e.g., the addition of strong flavors and marinades), but they are features to consider.
For the most neutral flavor and light, creamy-smooth texture, stick with red lentils.
How Far in Advance Can the Red Lentil Tofu Be Made?
You can make the tofu up to 5 days ahead. Leave it in the original dish, or unmold it, cut into pieces, and store in an airtight container in the refrigerator until ready to use.
Note that the tofu will become firmer with each passing day due to the release of liquid.
How Should I Store Mind-Blowing Red Lentil Tofu?
As mentioned above, simply leave the prepared tofu in the baking dish, or cut and store in an airtight continuer, in the refrigerator for up to 5 days.
Can I Add Flavorings Directly to the Legume Tofu?
Absolutely! Fresh herbs, dried herbs, spices, nutritional yeast, chiles, sriracha, pepper, you name it! Simply whisk in the flavorings of your choice in step four (when the extra water and optional salt are whisked in).
For example, check out my Vegan Red Lentil Salmon Recipe. It uses the basic method for this red lentil tofu, but with a few seafood flavors added. The salmon is broiled, with or without a tasty, super-easy glaze.
Is Red Lentil Tofu Ketogenic-Friendly?
No, lentils are typically not included on strict ketogenic diets because, although high in protein, lentils are also high in carbohydrates. But if you are on a more general or less restrictive low-carb diet, red lentil tofu may work overall.
Happy Cooking! I would love to know what you think of my new invention!
Related Posts
Mind-Blowing Red Lentil Tofu
Equipment
- 1 blender
Ingredients
- 3/4 cup split red lentils
- 1 1/2 cups boiling water
- 2 cups room temperature water , use much less for firmer tofu; see options below in NOTES
- 1 teaspoon salt, optional
Instructions
- 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 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).
- 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 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 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) 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 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 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.
Hi, I don’t have a blender but I do have a “stick” mixer (“stabmixer” in Germn), will this also work? Thank you so much!🙂
Hi Lina! It would depend on the power of the stick blender. I know that some have very powerful motors–if that’s the case with yours, then it should work. Check that the final blend has the consistency of cream or heavy cream (depending on which firmness level you make). Cheers.
Thank you for sending me this link, too. I’ve never had a red lentil tofu and I can’t wait to try it. Between this and the bread recipes, well, I’m going to be enjoying a whole bunch of new recipes. Hopefully this weekend I will be filling my home with new and delicious smells.
That sounds like a great plan, Sandy! 🙂
Amazing! Thank you so much- I made this firm with some seasonings and crisped it up in the airfryer! My new favourite snack.
Excellent, Nicole! I love snacking on it, too. Cheers.
I’ve tried this type of recipe from two different sites, and this one is BY FAR the best!!! My search has ended!!☺️ Thank you!!!🩷
Fantastic, Monique, I’m so glad you like the recipe!
I’m always looking for lunch alternatives. I’m not a sandwich fan but have no way of heating meals. This lentil tofu is a game changer especially as it is high in protein and fibre.
Favourite at the moment is spicey stir fried veg and this lentil tofu with a drizzle of maple syrup
Nicola, that’s wonderful! And I love the descriptipn of how you prepared it (I love sweet and savory, too). Enjoy!
I think that a little imagination might be used when converting to METRIC measurments.I know it’s sometimes difficult for Americans to get away from SPOONS, CUPS and AMERICAN Pounds and Ounces but why not just round up or down to the nearest 5 grammes. There are a lot of people out there who simply lack the imagination to adapt a Recipe and can only follow them to the letter [ I know that my mother would if she were still alive] and s couple of grammes either way in a couple of hundred would make no difference at all.
Other than that until quite recently I’d never even heard of Alternative ”TOFU’S” [in the wider sense] aand though I’m not a Vegetarian I have absolutely no objection to a Vegetarian cuisine and very much enjoy REAL Turkish Food [inTurkiye] where, in the main, Meat is used as a kind on Garnish and of course TURKISH CUISINE is one of the GREAT FIVE Cuisines of the world
Thank you! I had bought a package of “soyless tofu” (made from fava beans) at the grocery store and liked it a lot! BUT it was EXPENSIVE ($5.99 for 14 oz.)! So I only buy it when there is a special sale. This recipe and the other bean tofu recipe have made all the difference!
You might like to try “yellow split mung” or “washed mung dal”, as it is sometimes called, from your local Asian market or Indian store. It’s small like the red lentil so it blends up fast. It’s also very mild tasting…AND nutritious of course!
Thanks for all your work! I’ve enjoyed MANY of your recipes! And being celiac, they’ve been VERY valuable!
Hi Michele,
Hooray, a much less expensive option than the $5.99 version (oof!). I have some mung beans in the pantry, I should make a version of the tofu with this, good idea 🙂 Thanks so much for the gerneous and kind compliments ☺️
Oh! Just the comment I was looking for! I am about to try making this red lentil tofu for the first time and I wondered if I could also use the split yellow mung beans for variety. They do seem the same size as the lentils so I was hoping it would be an easy substitution with these exact directions. I also buy the Fava bean tofu you mentioned, have for quite a long while and I go thru a package every few days…and yeah, it’s now like $6.50 in my area…I love it, tastes so good and is great in my breakfast stirfries I make but, ugh, sooooo expensive. Hoping this will work great, both the red lentils, and the split yellow mung beans, and also will try the bean tofu recipe on this site to recreate the fava beans and try the baby lima beans as suggested too!
Shawna! Enjoy making the tofus, I hope you like them as much as I do. Let me know if you have any other questions :).
My young children both love this! I’ve marinated it, tossed it in arrowroot powder and cooked it in an air fryer. I’ve also pan fried and tossed in with a serving of baingan bharta. Both times, the red lentil tofu was delicious!
That’s fantastic, Amy! Both of your preparations sound perfect—I love that your little ones are game 😍
Haven’tbtried it yet si $ STARS.WHY?because it’s sogreat tohavean AMERICAN that includes METRIC weights so the rest of the world can have ago but with ONE provisio -roundthenumbers upor down.so 4oogrammes and 1.5 litres of water would be more appropriate. I mean there’s only aTEASPOON or two of difference
By the way I never knew you could makeTofu from pretty much any Pulseand I especially like thethought of RED LENTIL
Fantastic recipe. Because this was my first time making I made as written going for firm option. Usually my high speed blender needs higher volume to blend properly so I used my immersion blender on high speed setting. Worked great! I sliced it so I could use as sandwich “meat”. Marinated and air fried it & tasted great. Next time I wouldn’t even cook it because it had great consistency without it.
I’m thrilled to pieces that it was such a success, Beddy . I love the idea of slicing it for sandwiches. 😊
Thank you, I cannot eat soy tofu. This was wonderful in White Mist Soup
That’s wonderful, Pam!
This was the first recipe I’ve tried from your blog and it turned out wonderfully! Thank you for such clear instructions, mine set up really quickly and I’ve been snacking on it all week. I’ll definitely check out your other recipes!
Monika, welcome! I am so glad you had success right off the bat 😊 Let me know if you have any other questions about other recipes. Cheers.
Amazing! Mine turned out perfectly – set nice and firm in less than an hour and tastes great! Can’t believe I made tofu – thanks for the fantastic recipe!
I am so glad it was a success, Fiona, kudos! ☺️
Wow
Way easier than I expected!
Frying it for sandwiches Yum
Wonderful, Amber–enjoy!
Instructions worked out perfect, turned out great !
I am so glad it was a success for you, Donna! 🙂
You speak of smoothness. Would lentil flour do the trick then?
Hi Pongodhall,
Yes, lentil flour will definitely work. It is not a common ingredient (at all) in the U.S., which is why I use whole lentils in the recipe. Use the same weight of lentil flour (135 grams) and skip directly to the cooking part of the recipe (add all the water— soaking water + additional water) to the lentil flour in the saucepan. Cheers.
If I use soy sauce and maple syrup (for sweet-salty taste), how I cook and bake the red lentil tofu.
Hi Kate,
When you say use: are you wanting to add the maple and soy directly into the tofu? That’s an option for infusing the flavor (for every teaspoon or tablespoon of maple or soy sauce, decrease the water by an equal amount). Or marinate the tofu? This style of tofu is not ideal for marinating, the way that traditional soy (curd) tofu works with marinades. You could follow my directions for baking the tofu (in the post, near the bottom) to make crispy tofu, then toss with a simple maple-soy glaze/sauce.
Hi, I want to try this. But is it safe to eat raw (without air frying or sautéing), just after following the recipe, including cooking it on the stove, and then letting it set in the fridge? I’m worried about lectins and such, and since they weren’t boiled for 20 minutes I’m just making sure. Have you eaten it without cooking it a second time?
Hi Nate,
Yes,you can eat the tofu without additional cooking (it is not “raw”). The lentils are cooked to make the tofu. The tofu will not set up if the lentils are not cooked.
The 20 minutes for whole lentils does not apply here. When you blend the soaked dried lentils, they are pulverized into tiny bits (essentially the same as a flour, but with water added). The cooking time for these specks is very quick compared to a whole lentil or bean.
As mentioned in my opening notes, this lentil tofu is based on chickpea tofu, which has been a part of the staple diet of Burma for centuries. This is a tried and true way of cooking legumes. Bean flour is used throughout the world in other baking and stovetop cooking recipes. The ground legumes do not need anywhere near the time to cook thoroughly as whole legumes. Cheers.
Thank you!! Super excited. 🙂
Don’t refrigerate hot lentils. Add some spice when blending
Great clear instructions! Thanks turned out great
Thanks for the kind words, Angel! So pleased to know you liked the recipe.
This tofu is a-m-a-z-i-n-g! I make the extra-firm variation (1 cup of water), and it is the perfect texture for me. It taste so good, and it is fun to make! Thank you!
Yay!!! I’m so pleased you like it, Léonie! Agreed, it is fun to make! 🙂
Fantastic! As someone who avoids a lot of phytoestrogens, and has never had tofu, I wasn’t sure what to expect. I felt a little like a mad scientist making these little dried red lentils turn into what looked like a Jello mold, but it was fun, and worked perfectly. I added the optional salt, and 1 tsp garlic powder, and made extra firm. It set up beautifully, just required some draining periodically until I used them. I followed Cookie & Kate’s recipe for crispy baked tofu, and these are so good, they remind me of french fries! I made stir fry and topped with these crispy lentil goodies, and my husband and I devoured them! I will definitely make again! Thank you for being a mad genius who somehow realized all these pantry staples could be turned into tofu!
Rene, I am so excited you gave this a try and love it! I love the description of your feeling like a mad scientist 😆 –I know the feeling! I love the saund of the way you used it in different preparations. Enjoy!
I tried this yesterday adding 1.5 cup for firmness and it came out crumbly, basically falling apart in my hands. I repurposed them as fritters. But I’m not sure what went wrong, I would like to try this recipe again
Hi Vibha,
I am sorry that the tofu did not set up as it should. I am certain that the reason is it needed to be cooked on the stovetop longer. For the firm tofu, it should be VERY thick, globbing onto the whisk. It will be setting up in the pan when it is still warm. You can always return the tofu to a pan, reheat (perhaps a small splash of water), and cook longer until it is very thick, as I described. The tofu should be able to set up without any refrigeration (that’s the point of doneness you want). But of course, do chill it. Cheers.
Life changing recipe!!! I cannot thank you enough for this, your chickpea tofu and your any bean tofu
Oh m goodness, I am so happy to read that the tofus have been successful and useful, Mae! Enjoy!
The first few times I made this, it turned out perfectly. I love it! But for some reason, even though I’m making it EXACTLY the same way, with the same brand of lentils, it is no “setting”…. it is firm in the middle, but gooey around most of the outside! Ugh! I really want to keep using this recipe, but do you have any idea why I’m “failing”? (At first I thought I was soaking the lentils in hot water for too long, or cooking too long/not long enough…. it doesn’t seem to matter what I do, it just does not want to “set”) Any thoughts?
Hi Erin,
Oh no, I’m so sorry that you are having trouble getting the tofu to set up. I’m baffled why it would suddenly not set up since you are making it the same way. But the most likely reason it is not setting up is that it needs to cook longer. Go ahead and cook it until the lentil mixture is really clinging to the spoon/spatula/whisk and sides of pan. The tofu should be able to set up without any refrigeration (i.e., if you left it sitting in the pan, it should set up firmly ). If you find the tofu does not set up, you can always place it back in the pan and cook it longer, then let it set again.
Thank yyou for sharing this recipe – This turned out well! I added nutritional yeast and red peppers to the recipe as someone had suggested and tried making the extra firm recipe. After sitting overnight I marinated it with BBQ sauce and made sloppy joes. They turned out quite tasty😉 I’m anxious to look your other recipes on your site!
That sounds amazing, Susan! So glad you like it, I love the sound of your additions 🙂
This was amazing! I’ve never tried anything like it and am not an advanced cook by any means, but this came out perfectly. I tried it after my Dr. suggested not using tofu/soy. I had a lot of tofu recipes I enjoyed so wasn’t sure what to do. I made this recipe and used it in a Hot Honey Tofu recipe- it turned out wonderful! I made the extra firm version and the texture is smoother than soy tofu, a little lighter and less crumbly, but it held up well to the breading and air frying, it tasted great- very neutral just like the recipe states. I will definitely be making this again and am excited to try it in other recipes I enjoy.
I am thrilled you like it, Kate 😍
I made this with a cup of water and after it had set I tore it into bite size pieces. I then fried these in a pan with 2tbsp cornflour and 1 tbsp nutritional yeast tossed onto the pieces beforehand. I then made a Korean spicy glaze and threw that it, full of chilli and garlic and soy sauce etc. was incredible! I’m never buying tofu again!! Thank you
Whoohoo, wonderful, Kerrin! Your preparation sounds so delicious. Enjoy!
life changer! It’s hard to get tofu where I live but I can order red lentils. I love this recipe so much, thank you! Tip: this does not freeze well if you want to have plump tofu, but freezing works great for making tofu crumbles (defrost, drain well and Pat dry, sauté with herbs and spices!) thank you for your creativity!!!
I am so happy to read this, Mariah, and thank you so much for the freezing tip!
This is yummy! It’s going to be made often here. We also need to try the other legume tofus. I’ve never liked lentils, but I love this tofu. Thank you!
So glad you like the recipe, BJ!
Do not freeze this tofu unless you want crumbles. It does not hold its shape at all after freezing! Otherwise, we love this recipe! Highly recommend using it fresh!
I made the extra firm option. Was so excited as it looked great, solid, just like tofu. . After about 6 hours of refrigeration I cut off a strip, tried to fry the blocks and they just turned to mush in the pan. The remainder I left overnight in the fridge, thought it might need more time to harden. Came to try frying the following day, but it had just turned to mush in the fridge. Very disappointing!
Hi Tamar,
I am so sorry the tofu was a disappointment. I know what happened based on your comment that it was all mush a day after =being in the refrigerator: it was not cooked long enough. The lentil mixture should be very thick before it is poured into a mold to chill. It will be very VERY thick for the extra firm version. It should be setting up (firmly) on the spoon within a minute or two when removed from the heat. The tofu will actually firm up without any refrigeration when it is fully cooked. I hope that you try the tofu again and cook longer! Cheers.
In case you were wondering, if you replace the water with juice and omit the salt it does make a vegan jelloish dessert that doesn’t taste exactly as you want it to but it’s also not horrible. I tried it so you don’t have to and you really shouldn’t 🙂 Great savoury tofu though!
So easy and delicious! I made the extra-firm version and coated it in cornstarch, salt and pepper before air-frying. Will definitely become a regular part of my dinner rotation 😋
That;s wonderful, Lorna, I am so glad you like the recipe!
I am new to tofu. The first time I made it, the texture was similar to a cooked potato or French fry. The other two times it was mushy.
Any tips on how to best cook with it?
Hi Debbie,
I am so glad you gave the recipe a try. Was the texture mushy before cooking it? If so, you need to cook it for longer until it is very very thick (it should stand up on the whisk, and will begin to set up on the sides of pan and the whisk without being chilled). If you wish to cook the tofu in the oven, air-fryer, or stir-fry it, I suggest making the extra firm variation. Cheers.
I searched for this recipe because I was unhappy with the shrink-flation of tofu in my local stores. They package it in a normal sized box, but then inside is the tiniest cube, which shrinks even more when you press it. Plus the water always smells weird.
And GOODNESS 😍This is a lot of tofu 😍 I’m so excited to bring it out of the fridge and cook with it 😍
Whoohoo! I am so glad you found the recipe and that you are excited about using it! Here’s to frugality + deliciousness 🙂
Hi! I was wondering if you could use canned lentils for this recipe? That’s the only kind I have on hand at the moment.
Hi Magdalene,
Alas, no, it will not work. You need to begin with uncooked lentils.
You were right, my mind is blown!!! I have had this on my “to make” list for months and finally got around to it. Why did I wait so long?! It was easy to make (I did the extra-firm) and a dream in the air-fryer (I gave a quick coating of tapioca starch and nutr. yeast), cold on salads, and cold dipped in tamari for quick snacks. Thank you!
I am so glad you finally made it, and love it, Maisie!
Is there any reason you don’t add the cool water to the blender?
I am trying your recipe as we speak and I did the 20 minute soak, but added the rest of the water when I blended it… so hopefully that wasn’t a mistake! Haha ????♀️
Hi Ellie May,
You can add it to the blender or the saucepan, so you are fine! I hope you enjoy it 🙂
My tofu mixture didn’t ever get thick?? But
Hi Sophie,
I am sorry you are having a problem with getting your tofu to thicken. Rest assured, you can make it work. You have to continue to cook the mixture until it is very thick, really glomming onto the whisk or spoon as you are cooking it on the stovetop. When it is cooked to this point, it will begin to set up (a lot) in minutes , even before you refrigerate it.
I am not sure if you had the heat extra low, but if it is around medium, it will take about 5 minutes to thicken (but it can vary slightly depending on your particular stove and pan). If you have already refrigerated the mixture, scrape it back into your pan and reheat it, cooking it until it firms up as I describe. All the best.
Are the lentils soft enough after soaking that you could use an immersion/stick blender? At the moment its the only blender I have.Thanks!
Hi Michelle,
That might work. Perhaps experiment with a smaller portion of lentils to test it. Aim for lentil purée that is entirely smooth.
I came across this when I searched up recipes for red lentils. I had to try it because I love tofu, but I’m not a big fan of soy. I was impressed with how it turned out after it set. Bonus: it’s so cheap and easy to make.
I must say it’s not a perfect replacement for real tofu. The inside has a sort of mushy texture when cooked (I made the extra firm version, as well, and let it set overnight). It sounds off-putting, but it was actually quite delicious. If you make it crispy, the textures work well together. I used a different recipe for crispy baked tofu and my bf was disappointed there wasn’t more! Making it again now. Based on the texture, I’d say these would be perfect for tofu fries. They would have almost the exact same texture as real French fries.
hi Cassandra,
I am so glad that you like the tofu recipe! Indeed, it is a different style of tofu altogether (I based it on Burmese Tofu, as noted at the beginning, rather than curd-style tofu). I can attest that yes, it does make excellent fries or fritters. Enjoy!
I highly recommend making the extra firm tofu, and add in some taco seasoning to the eater as it sets before blending.
Once it’s set, cut into very small cubes, and fry up in a pan with light oil.
Works very well as a taco meat substitute!
I’ve actually come to prefer this over regular meat!
That’s wonderful, William, thank you so much for the tips. I am so glad that you like the recipe!
I don’t usually bother to leave reviews, but I feel like I must for this recipe. I have many food intolerances (including soy) and am always excited to find new protein options. I’ve tried Burmese (chickpea flour) tofu before but am really not a fan. But this one? This one is SMASHING. I’ve only made the extra firm version (I’ve never been into soft tofu) but I’ve made it multiple times now, and every time it all gets eaten, and quickly. My 2 and 4 year olds love it as a snack pan fried in oil with a touch of ginger and golden syrup, and I’ve been using it in soups and stir fries too. It is becoming a regular staple in our house, and I look forward to branching out and trying more recipes with it, maybe something sweet with the unsalted version.
Hi Sal,
Thank you SO MUCH for the review. I am so delighted that you, as well as your little ones, are enjoying it so much! Oh my goodness, the ginger and golden syrup preparation sounds absolutely amazing!!! Thanks so much.
This sounds great!
I like to shred extra firm tofu (after pressing and draining), toss with spices and bake on a cookie sheet, then stir in BBQ sauce, to make ‘barbecue” for sandwiches. Will that work with red lentil tofu?
Hi Gloria,
I think that should work, but be sure to make the extra-firm version of the tofu (less water, much firmer). I would love to know how it turns out!
These turned out amazing! Thanks so much for the recipe 🙂
Wonderful, A! So glad it worked out for you!
You should be excited about this recipe. It’s pretty good. Mine turned out all jiggly firm. I’m trying to fry it now. Doesn’t even taste like lentils. Huge bonus!
Yay! So glad that you like it, Elisabeth 🙂
None of the grocery stores near me seem to have red lentils, can you substitute regular lentils or does it have to be red?
Hi Ashley,
Yes, you can! If you scroll though my post, I have a whole section, including photos, about using other types of lentils. The main difference is color and slightly different texture, but all lentils will work 🙂
I’ve made this a number of times now. My favourite thing is tofu fries. I cut the batch into batons and freeze them. When they defrost I squeeze as much water as possible out, then coat them in flour, milk, flour, milk, and breadcrumbs and shallow fry. They are delicious, act like fries and provide all the protein for my meal. Who could ask for anything more!
Wendy, thank you! The fries sound wonderful, I am going to have to try that!
This started to break up when I fried it. Any tips?
Hi Simon,
Sorry it caused some issues! If you are frying cubes, let the sides sear off for a minute or two before flipping them/ moving with a spatula. 🙂
Hey! I used the same amount of lentils (although i could only find split lentils) and a total of 3 cups of water (including the initial water). I have left the tofu in the fridge for over 10 hours but it’s still quite watery. It is very soft and lots of water is leaking out of it.
Any idea what I did wrong? Or what I can do to save it?
Hi Mariana,
Oh no, so sorry that your tofu is not setting up. It sounds like it needed to cook longer. It should start setting up pretty quickly , even before it goes into the refrigerator— quite thick at the end of cooking. You can put your batch back into a saucepan and cook it longer!
We love this recipe and it is now a staple in our home! Our favorite is to make it the extra firm way and slice it thin with a mandolin for “cold cut” sandwiches!!! So good!!!
Hi Lisa,
That is simply wonderful!!! And ooh, brilliant to make “cold cuts” with the mandolin! I am definitely going to try that 🙂
This recipe is ridiculously easy to make in my Thermomix, no transfer to pot needed and I added a half teaspoon of garlic powder for a touch of flavour. Yum!!
@Maria, that’s great to hear! Could you share the steps you used un Thermomix?
Wow! I made this last night, and it is DELICIOUS!!! I made extra firm, added 2 tablespoons of nutritional yeast and one teaspoon of crushed red pepper to the blender before moving to pan – let it set overnight and it is perfect texture and form this morning. Thanks for the amazing recipe!
You are very welcome, Julianna!
Found you and this recipe via google. I was planning on making a vegan mapo tofu I heard about and noticed this recipe. Plan on making the sauce and drizzling it over the lentil tofu so they won’t fall apart. Thank you for your creative ideas!
Hi Camilla,
This is a genius recipe, thank you for creating and sharing it with the world! This and your any bean tofu have become protein staples for me. They are much easier for me to digest than soy and have made it easy and convenient to add more protein to my diet. Many blessings.
I couldn’t get it to thicken to a paste in the pan so there was a lot of water in the dish after cooling. Any trouble shooting ideas for what I might have done wrong? I thought I followed the recipe.
Hi Crystal! It sounds like it could be as simple as increasing the heat while you are cooking. As the water evaporates, the lentil mixture will definitely thicken, I promise.
Made this using red lentils and some tiny yellow gram – added a smidge of cumin and fenugreek powder, salt – made it as per the recipe for extra firm as above – delicious for a first try, great and easy recipe! TY for passing it on!
I’ll be checking the bean tofu recipe too!
Hi Ted, that sounds scrumptious! So glad you like the recipe, and made it your own right from the start.
I’ve tried a few versions of this one and it is very good for making a multitude of meals.
Hi Rik,
When you say “cooked”— how are you cooking it?
I love the peppery flavour of red lentils. I was surprised at how quickly it thickened in the pot as I cooked it. Now I can’t wait to have it for dinner tonight.
Yay! I am s9 glad to hear you had success, Wendy! Enjoy your dinner!
Loved It! Easy and Quick to prepare. Everybody enjoyed it! I baked the slices the next day with some shoyu and herbs. Really delicioso!
Fabulous, Helba! I am so pleased that it was a success!
Any alternatives if i do not have a non-stick pan?
Hi Soph! Do you mean for cooking the tofu cubes after you make the tofu? You can coat the cubes in a little bit of starch (e.g., cornstarch, arrowroot) and optional seasoning. Bake at 350F on a parchment paper or silicone mat covered baking sheet. You can do the same (no paper or mat) in an airfryer. Or use a skillet but add a bit of oil to the pan. Let the sides sear before attempting to turn. Cheers!
I spread mine on a quarter size sheet pan so it is thinner. Then I cut into patty size square to fry and enjoy on English muffins in the morning or on a bun at night. Freezes great , too!
hi hi…
my yellow lentil tofu has been in the fridge fir 8 hiurs ans didnt set properly (still a bit soft)
how do i solve this?
1. pour back to cook further (it’s quite gunky n thick d…)
2. can i steam it to firm it up?
3. microwave (I think could be d best solution but my mcrowave broke down at d moment)
tq!
Hi Sofia,
I have never used yellow lentils, but I imagine they will work just fine with the recipe. It definitely sounds like the mixture needed to cook longer. It should set up as soon as it cools, even without refrigeration. So if it is not setting up, it needed to cook longer. You can definitely add it back to the pan and cook it longer. I do not recommend steaming (that would ADD more water), or microwave.
Made it. Yummy. I also made the Fluffy Red Lentil Bread recipe on this site. Yummy. I will be coming back for more recipes. Camilla is gifted in the kitchen. Publish a book!
Thanks so much, Miranda! You are too kind 🙂
Could this be made with lentil or chickpea flour?
Hi Evelyn,
Yes! Here is my chickpea flour tofu recipe. You could surely use lentil flour in place of the chickpea flour.
I made it according to your xx firm recipe. Left it in the fridge overnight.Today I cut it, tossed ut in a teeny bit of cornflour,salt and pepper then added 1 tsp of garlic oil and airfried for 10 mins.
This stuff is incredible.. they’ve come out like puffed tofu. They’ll be lovely with a stir fry, if I manage to not eat them straight out of the bowl first.
Oh Danielle, we are tofu twins-/ I live to do the tofu in the same way…and I could also eat (mist of) it straight out of the bowl, as is ????. Enjoy, friend!
This sounds great as I need to eat more protein and fiber with less meat. I saw mentioned nutriental yeast, if I add that would I need adjust the water. I’d be shooting for more of firm or extra firm. Can’t wait to try to make this
Hi Amanda! I am happy to know you are going to give the tofu a try. Yes, you can definitely add some nutritional yeast to bump up the protein. I would not add more than 1/2 cup per batch (I could be wrong— I often am!— but i suspect adding too much could alter the consistency. I’ve added 2-3 tablespoons without needing to make any adjustments to the recipe proportions. I add it in the blender, before cooking begins). If adding more than a few tablespoons, you might want to add an extra tablespoon or two of water. Enjoy!
@Camilla, thank you so much for the response. I’ll bear that in mind and let you know how it goes
I made red lentil tufo but the texture of my tofu is not rubbery, it is very loose like dough
Hi Monir,
I am sorry the tofu did not set up! I am almost certain that the reason is that it needed to cook longer. It should be very thick before transferring it to a pan to set. You can save your batch! Return the tofu to a saucepan (add a splash more water, and whisk really well). Cook and whisk over low heat until very thick (really sticking to the whisk and sides of the pan), then spread in the pan to chill.
Could I use pea flour instead and have you tried it successfully?
Hi Aja,
You can try making chickpea flour tofu.
Is there another type of pea flour you are using? If so, I think you could follow the instructions for the chickpea flour tofu 🙂
Made this twice in two days doubling the recipe the second time. I’ve never made anything like this before but I love lentils.
I couldn’t help but add salt, red/green chilli, garlic, salt and black pepper on both occasions.
It was absolutely delicious. I’ve only air fried so far and added sriracha. I’ll probably do this until I’m sick of the sight lol.
I prefer mine firm but doubling the batch left it a little less as I never evaporated long enough. However, I’ll be leaving this batch a little longer in the fridge and I can see liquid leaving which is fine by me.
Great and informative recipe. Just wish I could navigate the page without clicking on ads every two seconds and losing my place.
I am really happy that you like the recipe, Isaac!
Sorry that the ads are bothersome. The ads allow me to make a living from my blog while still offering all of the content for free. But I know, it can be annoying, so my apologies.
@Issac Greaves, if you click the print icon at the top – you don’t need to actually print it but in the print preview you can read the article without all the adverts jumping around! Lifesaver to stop me getting annoyed with blogs and just not continuing reading – I know it’s a way to make money which is absolutely fine but when you’re on a mobile and advert take up half the page – it is next level annoying.
I am going to prep the recipe tonight for tomorrow – yum!
I didn’t have a problem with the brown lentil in fact when I roasted in the oven with a soy sauce marinade it tasted like beef
That’s fantastic, Nicole, thanks for sharing!
Hello there! What’s the recipe for the silken version of the red lentil tofu?
I appreciate you!
Hi Nakia,
the original version is the silken version.Sorry for the confusion.
I finally got around to trying this and I really love it. I appreciate that you detailed all the steps for the so clearly. It was soooo delicious and I wish I could eat this every day but I was only able to have it every other day since legumes are sometimes hard for me to digest. But this is a recipe I will surely include in my regular rotation of recipes. Thank you!
Hi,
After putting the mixture in the dish do you wait for it to cool before putting the fridge? I worry it is still very warm and will raise the temperature of the fridge!
Thanks so much for the recipe!
Hi Jen! You can definitely wait for it to cool at room temperature. It will become firm without the refrigerator (that just makes it firmer). No worries about cooling down the refrigerator!
@Jen, My heartfelt greetings to all those people and you who are always writing good posts, seeing and reading your posts inspired me so much that I can try to make my upcoming posts more beautiful.
This came out amazing! Creamy and delicious. I love red lentils. And I love tofu. But sometimes don’t like the soy aftertaste. This took care of that. I poured mine into a silicone fudge mold. Popped right out! Air fried some. Just delicious. Thank you so much!!!
I have 3 questions:
How do you know that the lentil is fully cooked? (I’ve heard lentil can be toxic if not thoroughly cooked)
Can i use lentil flour instead of soaked lentils?
Can you use silicone muffin trays to leave the mixture to set?? Would this be a non-reactive dish as you described? I don’t understand the non-reactive bit.
Thanks in advance.
(I will try lentil flour tonight and let you know if epic fails)…
Should the tofu be uncovered if you leave it in the fridge for longer than 60 minutes as well? I want to make it in the evening and leave it until the next evening but it feels a bit weird to leave it uncovered for that long, especially since I live and share fridge with people who eat animal products ????
Hi E,
You are welcome to cover it, especially once cooled. f you cover the dish while the tofu is still warm, condensation will form on the covering/lid and then drip back on to the tofu.
Lives up to the name: my mind is blown!!!!! Thank you for your genius invention, this is a life changer for me.
I am so very impressed with your website and the time and care you have put into your recipes…I need food that is vegan, GF, WFPB, super easy ( 3 or 4 ingredients, and easily accepted by friends and famil, as various health concerns are adding up . I am especially keen to make your red lentil tofu. Just want to pass on my appreciation for now.
Thank you so much, Sue–your kind comments mean a lot 🙂
My mind is blown! I never once thought I’d be making my own tofu. This was so easy to make and it turned out great. I was leaving the next day, so made the extra-firm version and froze the rest. I followed your cooking, freezing, thawing instructions and made it twice now. So delicious. I’ve read the comments below and will try all the different options you mention — carrot, garlic, nutritional yeast, etc. This is all I want to eat for dinner now. Soy gives me a stomach ache, and I’m vegetarian, so this is kinda life-saving. Thank you for sharing, Camilla!
I am beyond thrilled to read this, Karina!!!! So very happy that this is such a success for you (making it and eating it!)
Can I use the green Lentil for this?
Hi Langga,
If you scroll down in the post, you can see photos and descriptions of the tofu that I made with common lentils (the pale tannish-greenish variety). The tofu still works, and is tasty, but is not as creamy as red lentil tofu. It also has a noticeable lentil flavor, while the red lentil tofu is neutral in flavor.
I have my first batch of this in the fridge right now. I can’t wait to try cooking with it tomorrow. The flavour as it is,is quite delicious. I had been expecting it to be a bit too strong on the bitter legume flavour for me, but that’s not the case at all. I would liken it to a slightly salty porridge flavour at the moment. A word of advice to others – dont use a blitzing bowl. Use a blender or full size food processor. I tried with the blitzing bowl and ended up with it firing water out the sides of the lid ???? Thanks for sharing your recipe. The process is really simple, and i hope this will become a regular protein for us.
Hi Debbie,
I am so glad you like the lentil tofu! And thank you for sharing your words of caution re: the blitzing bowl (I have had similar situations in the past, with all kinds of recipes. Mine were mostly negligence, like failing to secure the lid ????) Take care 🙂
I’m wondering if you could add some smoke flavor to this to mimic ham. Fried up with some beans would be awesome!
Hi Mary,
That would be a great idea!
Congratulations on a great idea. The recipe worked fine as is. Do you think I could add finely chopped red bell pepper and sliced olives to the mix just before pouring it into the mould? I am searching for a tasty treat to eat with crackers.
Hi Frans, glad you like the recipe!
Yes, that is a great idea! You could also give this a cheez-y flavor by stirring in a few tablespoons of nutritional yeast in the last minute of cooking.
Just tried this wonderful recipe. Made the firm style. Cut into both strips and cubes after 2 days in fridge (to experiment for first time). Mixed nut butter, tamari, sriracha and salsa in a topping/sauce to gently spread with small spatula on the top of each portion on parchment paper before broiling in toaster oven. Broiled till crisp, turned gently and applied more tangy sauce and broiled this side til crunchy as well.
We LOVED it. Thank you.
Wowza, that sounds AMAZING Donna! I could not be happier that you love the recipe!!!
I love the idea and how easy it is to make! I tried it tonight, it was so quick and effective to put together. I just seared it in a pan and sprinkled it with some garlic, onion powder and smoked paprika. I think it may need more flavor…can you marinate without it falling apart?
Hi Flavia! Glad you like the recipe. This style of tofu does not marinate well in the same way as curd-style tofu. Instead, I recommend adding flavors directly to the tofu when you are making it. If you do not want an entire batch of one flavor, you can divide it into portions and add different flavors. You can do more than spices: I have added garlic cloves to the blender, vegetarian stock instead of water, tomato paste, and even some shredded carrot. So many options!
Hi, I just made this and it is wonderful. I cannot eat soy (allergy) so I could not be happier to have found your magical recipe!
It would be fun to use little silicone candy molds to pour the batter into. The shapes it makes would be fun for kids (of all ages), and I’d bet you could get a crisp on them by deep frying or air frying the shapes.
That is such a clever idea, Julie!!!
Came out exactly as you described! Wonderful recipe! I do have a question though… I air fried mine, and while it was deliciously crispy on the outside ( I tossed it with a little bit of arrowroot, flour, smoked paprika, garlic powder, onion powder, S&P and nutritional yeast), The inside was so mushy it almost disappeared… It was almost hollow like… Thoughts? Thoughts? did I maybe leave it in the air fryer too long? (400 for 14 mins)
Thanks!
Melissa
I did something similar and had better luck when I left them in for shorter time.
I went ahead and poured the extra water into the blender and pulsed a few times which make the blender completely clean on pouring. I did have thin foam on top while cooking but it wished into the mixture easily when thickened. I am going to love this! Thanks for the recipe!
You are very welcome, Anita!
I don’t have a blender. Can I use my food processor?
Hi Jean,
So long as your food processor can completely break down the soaked lentils, yes. It will just depend on the power of your processor. If there are only a few larger bits remaining after blending, you can strain the mixture through a mesh sieve to remove them.
Thanks so much for sharing this recipe! My first attempt was okay because I tried the extra firm version and think with the less water it cooked too fast in the pan. I tried the medium firm version for my second attempt, and it was awesome. It poured out easily into the pan and set nicely. I pan fried the tofu. Delish! So excited to find a tofu that is in its whole form. Kudos to you!
So happy you like the recipe, Esther!!!
Hey thanks for such a detailed clear instructions. Superrrrrr happy .
I enjoyed making the red lentil tofu. Kudos to you for making me a tofu maker 👍
One doubt please there were small lumps in the batter . Does that mean I over cooked it . I am unable to make out when it’s done . .I had to strain it before emptying it in the glass dish. Could you help me please
Hi Sangita! Yay, congrats on being a tofu maker :). The lumps are not from overcooking, it is most likely you need whisk more and scrape the sides and bottom with a spatula as it thickens (it is like cooking pudding in that way). It will still be good, lumps and all 🙂
Tasted pretty good. Easy to make. I didn’t care for the texture, too soft, even after 3 days.
Hi Rita,
I am glad you gave it a try. You can make the firm or extra firm texture variations if you prefer a denser texture. Also, be sure to cook it to the point of being very thick. Even the original should be quite firm (it will start to firm up before heading to the refrigerator).
In your DIY bean tofu recipe, you warn that you must strain the bean mixture before cooking on the stovetop. Is that not an issue with the lentils?
Hi Josephine! Split red lentils do not have a skin, so there is no worry of undercooked skins in the tofu.
Hi! I love this recipe and I made it a few times. I’ve also tried to change the water after soaking it and I had a quick question because I love tofu so much as I want to make lots of this recipe. I wanted to know how you get rid of that beanie flavor. My red lentils are not very neutral as described. I’m not really sure why. So I don’t add any seasoning to it but it seems to be even overpowering for spicy sauce. So do you have any tricks on how I can get rid of that natural flavor of lentils or beans? For reference, it kind of reminds me of soaking your lentils overnight but if you left it there for several nights, it starts to have this weird smell. That’s kind of the aroma that I am referring to.
Hi Syd,
Gosh, that sounds odd. Are you using red lentils? I have never experienced anything like what you describe. Regular brown or green lentils have a more pronounced lentil flavor, as noted in the post, so if you are using those, definitely switch to red lentils. You also add flavorings directly to the lentil mixture (e.g., garlic, herbs, pepper) for a variation in flavor.
@Syd, there is a kind of red lentil that still has the skin on it and it’s a very bright red, so if that’s what you’re using, it won’t be the same. Look for the lentils that are a paler, lighter orange-red color.
Thanks for mentioning that, Barbara. Correct, I am using split red lentils (whole red lentils are not available in the US except in international and some specialty food stores).
This is genius!!!! It came out sooo well and when baked has the exact same texture as tofu. I’m so so excited about this! Also a lot more cost effective than buying tofu 🙂
Yay! So glad it was a success, Karen!
This is the most exciting thing I have read on the internet today!! 😀 Can’t wait to try it, thank you and your creative-scientific mind!
How flattering, Suzanne! 🙂 Hope you enjoy it!
OMG, this is game changer! I live somewhere that tofu is not available and while I tried making some from soybeans once, it turned out very crumbly. I made the extra-firm version, cubed it, froze it over night, thawed it and squeezed out the water, marinated it in BBQ sauce and baked it in the oven. My 2 year old couldn’t get enough of it dipped in ranch dressing. The texture wasn’t quite the same as real tofu, but it tasted like tofu but not so soy-ey.
I probably will make another batch tomorrow but cook it in a different way!
Yippee wahoo!!!! So happy to hear that this is a success with you, Nunu!!!! Thanks for taking the time to post a review 🙂
Love this recipe. Making it now!
What remains unclear however is if the boiling water the lentils soak in for 20 minutes….is this to be drained off??
then use fresh water into pan for cooking????
Thank you!!
Hi Joanie! So glad you are giving this a try. No, do not drain off the boiling water. It will have cooled after the 20 minutes, then you blend the lentil-water mixture. The room temperature water is then whisked in in the saucepan for the cooking phases.
I added a “do not drain” after the soaking portion to make it clearer –it’s always great to get reader feedback about what I think is clear but may not be so to everyone else! Thanks, Joanie 🙂
This sounds awesome!
Does an 8×8 silicon baking pan also work for the set up? I don’t have ceramic.
Thanks!
Hi Crystal! Yes, a silicone pan should work just fine 🙂
This is absolutely brilliant!! One of our issues with tofu is the packaging. We can buy bulk beans in our own jars, make our own tofu WITH fiber… brilliant! Super easy, really tasty… LOVE adding seasonings whilst making.
Bravo bravo, you must get this idea out into the general public somehow. Shall I shout it from the rooftop?
Thanks so much!
Julie! Hooray, I am so glad you like the recipe! I am increasingly fed up with packaging of all kinds, so I am right with you. Thanks for making my day! ❤️😍😊
I have never been able to eat tofu. I find everything about it repulsive. I have tried it multiple times in various forms and can’t do it. That being said, this recipe is a total game changer! I made it yesterday (extra firm version) and served it tonight by subbing it for soy based tofu in a Dinner a Love Story’s newest book Weekday Vegetarians. Absolutely delicious! I will be serving this on the regular!!
Yippee whahoo! I am thrilled to hear it, Chris. So happy you were able to plug it in so easily to a recipe that you would not have tried (with regular tofu).
Hi! Do I need to add the extra water when cooking the bean mix after the blender? I tried to make a pinto bean tofu and it’s a bit mushy still…maybe I need to cook it longer on the stove??
Hi Liz,
When you say “extra water”: just making sure that you have drained the beans (drained off the soaking water), and then added the 2 and 3/4 cups water to blend them, yes? It should be very liquidy, so no, you do not need to add more. Yes, it sounds like the bean mixture need more cooking. I have added some extra emphasis in the post and recipe card about how the mixture should look (very thick, glossy–it will start to set up before it is in the refrigerator if it is cooked to this point). I hope this helps!
What is the best way to fry up the firm tofu, should I use a coating?
Hi Whitney! I do not add anything most of the time, just let each side sear before turning the cubes or other shaped pieces. But I also like to use a light coating of starch–for example, tapioca flour/starch, potato starch (or cornstarch, if you are fine with that). Lightly toss the pieces of tofu in the starch before frying. You can add all kinds of flavors to the coating, too (some nutritional yeast, herbs, spices, you name it). Have fun!
@Whitney, I used cornstarch and a little onion powder.
So excited to try this recipe! Is there a reason why you don’t long soak (which is optimal for digestions of legumes and grains as well as traditional for cultures that use lentils).
Hi AHY,
Quick soaking in boiling water serves the same function as a long soak, both for softening and aiding in digestion. You are welcome to use the method you prefer. I offer the quick soak because, well, it is much quicker 🙂
Wowza! I added old bay and served as a square mock crab cake on a sandwich. Phenomenal protein and clean ingredients. Fantastic! Thank you so much!
That sounds FANTASTIC, Sue! So happy to hear this was a success!
What did I do wrong? I tried to make it and it just falls apart. It’s like mush. It’s been in the fridge overnight.
Hi Madison,
Oh no, Im so sorry your tofu did not set up. I know that the most likely explanation is that it needed to be cooked longer on the stovetop. It should be getting pretty thick before you add it to the pan to set up. It will start to firm up without any refrigeration. You could actually scrape what you have back into a pan, along with a touch more water, and cook it longer (whisk really well over low heat to break it up, it will become looser and smooth as it warms. Up the heat a little but more and keep cooking until it is early thick, then scrape into your pan.
omg this sounds delicious! you’re kind of a genius, aren’t you? 😀
You are too kind, Eileen! 😊
Wow, I thought I did some fun lil experiments in the kitchen but this and the lentil tortilla recipe are really exciting for me. It’s especially awesome that you’re just conjuring ideas and making new recipes in a home kitchen. Very much appreciated and awesome work.
I cannot fully express how much this means to me, Kris. Thank you!
This was incredibly easy and my daughter loved it! I made the extra firm and it turned out perfect.
Whoohoo! So happy to hear it, Karen!
Thank you for these recipes. I always thought tofu had to be made with soy beans.
You are so welcome, Fran 🙂
Very nice recipe chef 👍👌👏. I can wait to taste them. Thank you for your effort 🌞😎
You are very welcome, Jasson
Hi Camilla! Thanks for this wonderful recipe. Is there any way to stop the tofu from sticking to the bottom of the pan (I don’t have non-stick) and it’s a bother to wash off!
Hi Celine, you are so welcome! Tossing the tofu in a light coating of starch (e.g., tapioca flour, arrowroot, or cornstarch, if your diet allows it) just before sautéing it will help the sides to sear and brown, without sticking. Wait for the side of the tofu to “sear off” (nudge it with a spatula–if it sticks like a barnacle, continue cooking until it releases with relative ease). I hope this helps!
@Camilla, I am guessing this person is asking about the pot used to cook the pureed beans. I had a scum on mine too even though I stirred vigorously and constantly, and it took some scrubbing to get off. I wonder whether overnight soak would help; that usually solves everything.
hi Julie,
Yes, soaking overnight works. This is what I do: scrape out any excess then fill the pot with water again and bring to a boil (or simply add boiling water from kettle). Let sit for about 10 minutes to loosen, then it is easy to clean out 🙂
So I decided to make this recipe…….and……… wait for it…….
Mind blowing for sure!
I I lightly pan fried it with a quick spray of avocado oil.. Served with a cilantro lime almond cashew dipping sauce. Thank you for such great recipes!👍👍🥗
(I will definitely double the recipe next round)
Whoohoo! I am thrilled you like it, DR. J!!!! You are so welcome, I appreciate your giving my recipes a go and also getting back to me with your feedback 🙂
Spectacular! This is a new staple in our home. Was majorly skeptical, but blown away with the result. I’ve only tried it pan fried (we couldn’t get enough!) but looking forward to trying this in soups and stir fry. Camilla, you are a lentil genius!
Wow, thanks so much Annie! Skeptics (and lentil lovers) unite! 🙂
Can a “tofu press” be used with this recipe to help make the extra firm variety? Can’t wait to try this with some sprouted lentils possibly.
Hi Nikki! This style of tofu (based on Burmese-style tofu) cannot be pressed in the way that coagulated style tofu can be pressed. But you can make the the tofu denser or more oily by how much water is added at the beginning. I have notes in the recipe card for doing so 🙂
I made the “extra firm” version, it was amazing. My plant based family loves it and we ate it warm and fudge like just two hours after cooking it. I bet this would be amazing replacing panneer. Creamy and nutty, thank you so much for this recipe!
You are very welcome, Jacque! Double yay that the whole family was into it, too!!!
Hi Camilla,
I made this Tofu exactly as per your instructions, but mine turned out super soft.
To cut it in cubes when I turned it upside-down, it fell apart.
How to fix this?
Hi Hufrish! I am so sorry you had problems with the tofu. It sounds like it needed some additional cooking on the stovetop before pouring it into the pan to mold and become firm. Cook it until it is quite thick but still spreadable. When cooked enough, it will set up without refrigeration. Also, you might want to consider making one of my variations (see the notes int the recipe card). You can use less water to make an even firmer tofu.
Just made this and it is cooling in the fridge. Mine smells a bit like dirt/earthy and not totally sure why…we’ll see when its firmed up!
Hi Joanna!
Glad you decided to give this a try. Just checking: did you rinse the lentils before soaking? Sometimes lentils can be a bit dusty from packaging…but they really should not smell like dirt at all, especially red lentils (there really should not be a smell at all).
Absolutely Awesome!!!!!!! Made it was so excited. Got to the frying pan dist stay together. No worries, I red lentil grits for breakfast!
This is yummy! Great in salads, with pasta and as a quick vegan snack.
Wonderful, glad you like it, Susan!
I finally made this today, and it turned out great!🤩 I doubled the recipe, used less water for firmness (followed your instructions), and added salt, some liquid smoke and nutritional yeast to the batter. So delicious, and so simple! I’m in awe😀
Thank you for sharing this🙏🏻
From one Camilla to another, thank you! I am so happy you gave this a try–your additions sound so tasty!!! I am going to have to follow your lead on my next batch. Cheers to you!
This turned out amazing, thank you so much. I air-fried the tofu and they turned out fantastic. My toddler and wife loved them too. We use lentils a lot—fritters, crepes, flatbreads, savory cakes, stews, desserts, dumplings other than the regular dal, and these add yet another dimension to this versatile ingredient.
I found that this cannot be exactly used as (soy) tofu (gets more soggy than regular tofu with sauce, though this still held on to its structure). Next time I will keep it aside so that people can add it to the sauce as they eat, it perhaps works better that way.
That is wonderful, Prasad! So happy that the whole family is enjoying it. I agree, I am finding that, as I use it in more and more recipes, that it is better to add the cubes of tofu to sauce-y dishes (e.g., curries) at the last minute, just to warm through.
God bless you for finding and sharing this tofu
Hi Elgin! I am so glad you like it! I came up with it in my kitchen–I had never seen anyone make tofu from lentils before, so I figured a way to do it based on Burmese tofu. 😊
So if it is soy free why even call it tofu? After all, tofu is soy! It isn’t the same as milk, cream or cheese!
This isn’t a very good comparison!
Hi Linda,
Several traditional tofus are not made with soy. As I note in this post, I was inspired by the traditional tofu of Burma (shan tofu/ Burmese tofu), which is made with chickpea flour (no soy). In Japan, there is Goma tofu (soy free, made with dashi, sesame seeds and kudzu starch) and jimami tofu, which is made from peanuts, not soy.
@Linda, you’re in error here. There are plenty of cultures and households around the world that call this tofu. It is not only made of soy. Beautiful recipe, Camilla! Can’t wait to try it.
Wow!! Thank you for this recipe!
You are so welcome, Amy!
This is amazing! Tofu is not readily available where I live, so being able to do this on demand made strir-fry a regular recipe in my meal rotation. Thank you so much!
You are so welcome, Nasser!
When you said “mind-blowing,” I thought this was surely hyperbole. Then I made it per your super easy instructions (extra firm). Not gonna lie – I was expecting it to be awful…
I made a simple stir fry with it. With zero effort, it formed a crispy crust. It was incrediblly delicious. Tastes more like, and has mouth feel of, potatoes than any tofu I’ve ever had, which is a superlative compliment.
This will become a staple in my house. THANK YOU!!
I am so glad you gave it a try, Sylvester!!! 😊
Great recipe and really easy to make. We used it in a stir-fry and it worked well (although doesn’t keep as well for leftovers once it loses the crispy fried texture). But we also made veggie burgers with it (sliced the tofu into 4 large pieces, coated in oil, baked at 400F for about 45 mins flipping halfway). They were real good. You could probably even batter it before baking for additional deliciousness if you felt ambitious.
Yay!!! That all sounds crazy-delicious, Sarah
@Sarah, thanks for this idea!
Not gonna lie, I was sceptic before I tried. But these are amazing. I just put a batch of extra firm cubes in the deep fryer and served with a sweet chili creme fraiche and it was SO GOOD! Even my picky kids (and their dad) loved it. Thank you!
Hooray for healthy skepticism 🙂 So glad you gave it a try, Vi, and I am so happy it passed muster with your husband and kids (always a triumph). 😊👍
Can I ask what the difference is between this and making a Dahl and letting it set? Does it give a different texture
Hi Ben,
It is a very different texture. The tofu has a light, creamy texture compared with lentils that are prepared for dal. I do not have enough of a legume science background to explain what is happening, but think of it in the same way as cooking eggs: you can achieve very different textures with a single egg via the cooking method (e.g., scrambled, fried, poached, coddled, boiled). It is the same here (at least for the difference between simmered lentils for dal, and soaked, blended and quickly whisked for this tofu). I hope that help!
So I made this and when I went to try it turned into mush 🙁 I followed every step of the recipe – unless I missed something?
Hi Courtney,
I am so sorry the recipe did not turn out as hoped. When you say “when I went to try it turned to mush,” do you mean when it came out of the pan? Or if you cooked it, how did you cook it? Did the tofu set up firmly? If you could provide some more details I could help you figure it out, but I am not clear about how and when things went wrong by your description.
Could you make this with different types of lentils, like maybe black?
Hi Caroline! Yes, you can use other lentils. You can scroll down in the post— I made the tofu with brown lentils (photos are there? And talk about the difference when made with other lentils 😊
I wondered if anyone has tried freezing and defrosting their leftovers. What was the result?
@Gypsy, I made it and froze it overnight and then pressed out the extra water before marinating it. It was great.
This turned out delicious! I added some harissa paste when blending and it gave the lentil tofu such a great flavor. It tastes delicious sliced up on some toast with some leftover roasted butternut, chickpeas, and baby tomatoes that I made yesterday for dinner. I added 1 and 1/2 cups of room temperature water but it didn’t really get firm enough so I’ll definitely try with less water next time.
That sounds like a heavenly dinner to me, Thishka 😊 I am so happy you like the recipe!
Hi, I have a question. Can you marinate this tofu before baking/frying it? Or is it better to flavor the tofu by adding spices and soy sauce in the steps where you blend and boil the lentils?
Hi Van,
I recommend adding the flavors directly to the tofu or using sauce/glaze in a stir-fry or when baking. This is because the texture of the recipe is different from traditional soy tofu. Specifically, it is not as porous as traditional extra-firm tofu or firm tofu. Cheers.
Hi Camilla this tofu recipe is great !!! The only problem I find is that it turns into mush . What can I do so that it won’t?
Hi Jeanette! I am glad you like the recipe! It sounds like you need to cook the lentil mixture a little bit longer before letting set , and/or use the firm or extra-firm variation (although the original version should not turn to mush, unless
very
vigorously stir-fried. Let one side of the tofu sear off (you should be able to move it with a spatula without it clinging; otherwise, keep cooking until it is easily moved, meaning it has seared off on that side) if you are stir-frying 🙂
Thank you for your hard work and for sharing! So if you can use a variety of beans, does that mean it will also work with soy beans? I was under the impression that some kind of coagulant was necessary??? I already love read lentils for their versatility, but will definitely be making tofu next!
Hi Paula,
I am sure it could, I just have not tried it, mostly because (1) I wanted to create a non-soy tofu alternative, and (2) dried soybeans are less readily available in most supermarkets.
This recipe is inspired by Burmese-style/Shan tofu (made with chickpea flour), which does not really on a coagulant and uses the entire bean rather than liquid from the beans. I really love this style of tofu, but it is definitely different than traditional soy tofu. Let me know what you think if you try it!
I have red lentil flour at home. Have you tried it with flour and does it change the ratios?
Hi Gypsy, You can use the red lentil flour. Use the same weight of flour as the red lentils and follow the same steps (still soak the flour in boiling water and then blend so it is ultra smooth).
I must admit, I was skeptical. I thought this would be another one of those recipes that I make, eat once, not like it and then let the rest of it sit in the fridge until I’m ready to admit that I won’t eat it.
But this was awesome!! So easy to make, super cheap and no strong bean/earthy taste. I threw in a sprinkle of nutritional yeast and paprika as it was cooking. Then crisped it up in the airfryer and stirfryed with a garlic teriyaki sauce. Safe to say I will be making this a LOT more!!
Thank you so much for sharing this recipe! 🙂
I love that you were skeptical and made it anyway, Jaime 😊 and I am so happy you love the recipe! Thanks for taking the time to let me know 🥰
I believe someone mentioned not having a blender and wondered if a food processor worked. Thought I’d let them know that I used my handheld immersion blender and it worked like a charm.
AWESOME, thank you so much for sharing, Donna! 😊
Does it need to chill before going into the fridge?
Hi Hannah,
No, you can put it in the refrigerator while it is still warm. But if you prefer, you are welcome to let it cool first.
Do you think I could boil the lentils for 10 minutes and still make the recipe work? I have a sensitivity to lectins in lentils and boiling reduces them.
Hi Shannon,
I am not sure. I am not sure if the lentils will set up in the same way in the cooking phase if they are already boiled. You would need to reduce the amount of water added in the stovetop cooking (since the lentils will have absorbed more water while boiling–could measure the water before boiling and after to find out how much has been absorbed). I think this is a case where you will just have to experiment to determine. I would make a half batch (so as not to waste too much if it does not work. Then again, if it does not work, you can always transform it into soup or a dip!
Okay, I have to admit something. When I first read the headline, I rolled my eyes and thought, “surely it’s not MIND BLOWING. It’s JUST lentils.” But I thought it could be good anyway so I made it. I’m telling you. My mind is blown. When the lentils started to solidify after the stove top, my jaw was actually on the floor. I am so excited for this new recipe! I like tofu but I don’t like soy so I’ve avoided tofu for years. Now I get to enjoy tofu again!! Wonderful recipe, thank you so much!
Jillian, this means so much! I know what you mean re: the “mind-blowing” part–that’s atypical for me, but I had just had to :). So happy that you agree! Thank you for taking the time to let me know, much appreciated! 🙂
The red lentil tofu is simple, fast, economical and really good! I also added a tablespoon of nutritional yeast. Used it tonight in a crispy chili noodle and veg dish adapted from the LCBO Food and Drink Magazine. Hard to decide which I like better, this or the Burmese chickpea tofu
That sounds simply marvelous, Judith (the addition of nuts. yeast, and the noodle recipe)!
If I wanted to sprout the lentils beforehand, will I skip the quick-soak altogether and just blend the lentils with 1 and 1/2 cups of cool water?
Hi Jenny, I am not sure how much water the lentils absorb when sprouting, but I cam going to guess it is about the same as when I do the quick soak. that amount is 1/4 cup. So the total amount of water for my extra firm version of the tofu is 3 cups (1.5 cups boiling, which is not drained, and 1.5 cups additional water added). So if you drain the sprouted lentils, you could guesstimate about 1/4 to 1/3 water absorbed by the lentils, which means you would need to add about 2 and 2/3 cups to 2 and 3/4 cups fresh water when blending. Lentil math!
@Camilla, Thank you! Would I still then use 1 and 1/2 cups in the sauce pan for extra firm tofu?
@Jenny I think my previous reply was less than clear, sorry. So let me try again :). Since sprouting lentils require that you drain them after soaking, and my recipe does a quick soak WITHOUT draining, you need to think about the TOTAL amount of water you will use. You will need to make up for the water you drained off (so just some simple but essential addition and subtraction). When you soak the lentils they will absorb about 1/4 cup water. Blend your sprouted lentils with 2 and 3/4 cups water (no need to blend with less and then add more in the saucepan; just blend it all at once). My extra firm version uses a total of 3 cups water. When you soaked the lentils, they absorbed 1/4 cup water, so you are adding 2 and 3/4 cups to the soaked lentils to equal 3 cups of total water in the recipe.
@Camilla, I may be mistaken but I thought that red lentils are processed and do not sprout…
Hi Maryam, Thank you! I do not sprout my legumes, so I should have checked first: you are right, the split red lentils cannot be sprouted (because of the skins being removed). But, apparently, whole red lentils (hard to find except in Indian grocery stores) can. Thank you!
I made the firmer version of this last night. Then today I came across an Instagram recipe/reel for crispy tofu and used that with the red lentil tofu. I cut the red lentil tofu into cubes and marinaded it in soy sauce, olive oil, salt, pepper, garlic powder,paprika, nutritional yeast and cornflour. Then I air fried it for 12 mins or so until it was crispy. You could probably do it in the oven if you don’t have an air fryer. Served it with cauliflower rice and siracha tahini sauce which was also from the Instagram recipe. Absolutely amazing. Loved it. Thank you! Wish I could include a pic of the food haha!
Oh my goodness, that sounds sooooo good! I do have an air fryer, see her–I will definitely try this, thanks Caoimhe! And thanks for sharing your tip about using the oven for those who do not have air-fryers (super thoughtful). 🙂
This is bonkers!!! So simple and so good! You are going to save my family mega dollars with this easy recipe, thank you Camilla!!!
So glad you like it, Nella!!! 🙂
hi there! The nutrition is for the entire recipe or for 1 serving?
Hi Ms Timinmi, the nutrition is for 1/4 of the entire recipe 😊
As a vegan who is allergic to soy and wheat, I’m so screwed when it comes to the “classic” vegan dishes of tofu, tempeh and seitan. I can’t wait to try this AND your chickpea version. Thank you for experimenting and sharing – I’m book marking your website.
Thank YOU Jodi-Wan. 🥰
We have binge eaten this so many times in the last few weeks that we now have have a name for it: Lentil-Fu. haha! Clearly, with all the times we have made this, it exceeded our already high expectations! The texture is lovely and smooth. The flavor is a mild but def lentil-y so we use a cover up, like a nice chili sauce or a yummy spicy peanut sauce. I have crisped up all four sides in spicy sesame oil and though the crust and interior are the same color, that delightful little crispy crunch on the outside and the pillowy lentil-fu on the inside just makes me smile with each bite. Thank you for a wonderful recipe.
Lentil-Fu!!! Brilliant:) I am so happy you are loving the recipe, Sunshine Blvd 😍
I love this! I used the green/brown lentils in a Vitamix, so the texture was great and it crisped up well when cooked. I’m surprised how much flavor this has with just lentils and salt. I’ll definitely be making this again
I am thrilled that you love it, Sweetu! And thank you for sharing that you used green/ brown lentils with success 🥰
can i do it with normal lentils?
Hi Mer,
Yes. If you scroll through the post I address this near the end (with pictures, too :). The texture is best with red lentils, but any lentils will work.
What happens if you leave out the cooking on a pan step? I’d be so much easier to go from blender to fridge ha ha. Thanks!
That would definitely be convenient! But it would be a raw lentil smoothie 😝 if only we had a blender that also cooked, right? 😊
@Camilla, The Vitamix actually does if it’s left on long enough. 😄 But I think that even if it worked, it would take a long time and the sound would drive me nuts!
@Camilla, I have a pampered chef “cooking blender”. That I have never used, wonder if it would work? I think I’ll try the traditional way fits so I know what to look for as far as texture etc before I go there
Hi Lara,
I just looked up the pampered chef “cooking blender.” It looks great! It should work perfectly for making the tofu (and many other things!). I understand about new devices: it took me three years before I gave my Instant Pot a try. Now I love it. I think you will really like the cooking blender, it looks great.
Some stores sell “dessert” tofu, like almond, or mango. Have you ever tried to make this? If so, how would one go about it please?
Ooh, I have not seen those (sounds delicious!) I am not sure about milder fruit flavors, but perhaps chocolate?
Really easy to follow and came out exactly as described (used the extra firm overnight version). However, I used them for a crispy baked tofu recipe and even though they crisped up well the insides were sort of like wet mashed potatoes. I think this is probably just how they are supposed to be but I wasn’t entirely convinced how pleasant it was compared to normal tofu. Do you have any suggestions of when would be best to use this substitute? (E.g, is it better in fried recipes or recipes where the tofu should be boiled or left raw?) thank you!
I’m wondering… I use regular store bought tofu to make oil free mayo and dips. Would this work the same way???
I know you could make mayo with oil (I have a recipe for chickpea flour mayonnaise here on the site, and you begin by essentially making a tofu/ paste like this). It has oil, though. But you could probably use a nondairy milk instead. 💯 worth trying (perhaps a small amount first)
I can’t wait to try this recipe! I don’t own a blender. And I have noticed that the food processor doesn’t always do a great job. But I’m going to try using the food processor and I’ll report back!
Hi Julie, I think it will still be fine since the lentil mix cooks so quickly on the stovetop (any stray pieces can be whisked until creamy and blended in). You may have a few stray lentil bits , giving the tofu a lightly freckled appearance, but they will be soft and the tofu will still be creamy.
I am so intrigued by this! Have you used it as a ricotta or crumbling for use in a lasagna or just the frying method? Thanks.
Ooh, I think this could work great as a ricotta sub as you describe, Tammy! I haven’t ride it (yet) , but now I will!
This is a godsend for our family (many allergies, two teens, one who is vegan, one who cannot eat soy, all of us interested in high protein for athletics and sports). We all love this! It is great sliced for meat-free sandwiches (vegan lunch meat I guess you could call it). Thanks again!
HOLY COW! Made this yesterday. Today I used the Minimalist Baker Crispy Peanut tofu recipe with it and IT IS BETTER THAN REAL TOFU! Pillowy, light, super creamy texture – unreal. I put 1/3 of the tofu in an OPEN container in the fridge and that’s what I used today – baked it for 25 minutes before frying. Unbelievable greatness. Thank you SO much.
I am so happy— make that THRILLED— tht you love it so much, Lydia 🙂
Thanks for this discovery; it’s actually easier and tastier than Burmese tofu made with besan. Tastes great dipped in sweet chili sauce! Also red lentils can be used to make vegan cheese and vegan eggs (“Just Egg” replacement).
You are so welcome, Grace! Glad you like it–I’ve just recently made a lentil cheese, it was lovely 🙂
I made this last night and it was very easy to make. I was wondering about storing it. Do you leave it uncovered in the fridge for the first 60 min only or do you put a cover on it after? I covered it eventually but found it floating in a lot of water this morning. I drained as much water as i could and and tried to crumble it to make quesadillas but the tofu turned out more like mashed potatoes. I even put it in the air fryer for 10 min at 400 but the texture was still very mushy. The flavor was great though. Do I just wait a few days and keep draining water?
Hi Rachelle,
I have added an extra-firm variation (you simply add less water in the mixing stage). It is better for baking. The original version can be pan-fried (medium-firmness) but the extra firm is better for more rigorous stir-frying and baking. Pat the tofu dry with paper towel, spritz with cooking spray or lightly rub with the oil of your choice. I have only used a baking sheet, not the air fryer, for baking. I am not sure how the perforated holes in an airfare basket will work with something like this.
Hi Camilla! I can’t wait to try this – I’m allergic to soy and used to love tofu! I’m looking at a recipe I want to use this in, and it recommends baking the real tofu before frying it – have you tried this? Does it firm up/dry this adequately for frying? Or should I still leave it in the fridge for a few days and then bake and fry? Thanks SO much for sharing this and all the variations!
Hi Lydia! I just added an extra-firm variation that you can use after just one day on the refrigerator for baking and stir-frying. I have not tried the baking and then frying method, sounds intriguing. I am going to write a post for ways to crisp up this tofu, baking and otherwise
I’d love to print this recipe for use in a few days, but the print button only allows for a 36 page print-up. Am I missing something?
Hi Irene! Oh dear, that’s very strange. I just checked from my computer and phone and I do not get that. It is 3 pages (first page is the recipe, second page the nutrition char, then the third page has one more sentence. But I can set my printer to print pages 1-2 when things like that happen). I do not know why yours is showing up as 36 pages. Do you see a print preview for your printer? You can always screen shot the recipe and print that way.
@Camilla, Mine is 49 pages LOL! Maybe it’s a Chrome thing? There’s a website called print friendly where people can paste the link and then it’s shorter, and you can also delete all the photos and non-recipe text, if that’s helpful
Hi Lydia,
Are you using the print button in the recipe card? I just tried on three devices, no problem with multiple pages.
This lives up to the name. It’s absolutely mind blowing!!!!! I was sooo sceptical at first but after reading the comments I was certain I had to try this. What an easy and cheap alternative to buying tofu. This cost me 39 cents (Canadian) to make and it’ll last at least two dinners. Thank you so much!!! How creative and delicious!!
Gina: my penny-pinching heart skipped a beat when you said this cost you a total of 39 cents (for two nights’ worth of dinners) ❤️❤️❤️ I am so thrilled that the comments spurred you on to give this a try. Thanks for taking the time to post!
Hi, I have a question and this same question applies to the chickpea flour tofu recipe as well. Just wondering if this tofu freezes well, and if so how would you recommend freezing it? Would I need to slice it into pieces, freeze them on a baking sheet and then transfer to freezer bag? Or is it not really a freezer friendly food?
Hi Josephine,
I will freeze it and let you know–I do not want to lead you astray with the wrong advice!
I just made this and can already see how it will turn out beautifully after it cools in the fridge. I can just imagine using flavored broths or spices in the recipe to create mock meat flavors, etc. I love making baked tofu scramble so I will probably try that with this batch to see how it turns out this evening. Thanks so much for a great recipe!
You are so welcome, Linda! 🙂
@Linda, I’m with you on this! I just found this recipe today and I have visions of a mock ham sandwich dancing in my head (date sugar, liquid smoke, salt?).
I love this recipe but my tofu turns into mush in the pan. How can I stop this
Hi Jack! I am sorry you are getting mush. Are you trying to stir-fry cubes of tofu? The tofu iOS definitely easier to fry after it has sat for a few days (lost more water). I place my cut cubes of tofu on paper towels before frying or baking. I only use a small amount of oil in a nonstick pan or seasoned cast iron pan–wait for it to get hot before adding the tofu. Let one side sear before sliding the spatula underneath to flip it. Since this is a more delicate than extra-firm tofu, it just needs a bit of TLC in the first minute or so of browning (sear the side, then turn)
Another favorite trick for crunchy, easier to stir-fry tofu: I place a bit of starch (I use potato starch or tapioca starch; cornstarch also works) and a pinch of salt in a shallow plate. Lightly coat the tofu cubes in the starch mixture before frying.
Can I use green or brown lentils instead?
Hi Gabriela! Yes, but the texture is a little bit coarser. If you scroll through the blog post, I cover the topic of using other lentils (including pictures from when I made it with the tannish-green common variety). It is still super-tasty!
Why do you list this as Seed Free? Lintels are seed
Paul, true lentils and beans are seeds of several genera of the flowering plant family Fabaceae. But, botanically, they are classified as legumes (A legume is a plant that bears “fruit” inside of a pod. Lentils and beans are harvested and come from a pod, making them legumes).
Hello! I made this last night with green lentils, and it came out a bit mushy. Did I do something wrong or do you have any ideas as what I can do different next time?
Hi Jensen,
It sounds like you might have needed to cook it on the stovetop for a few minutes longer before transferring it to the pan for chilling. The mixture should be quite thick before chilling (the stovetop cooking allows for water to evaporate as well as general thickening). If you like, you can also try new variation for extra-firm tofu. 🙂
Excited to try this recipe! Do you know if this freezes well? Either before or after frying/baking?
Hi Malin,
Yes, I tried freezing it and it worked. Definitely cut into cubes before freezing and store in an airtight continuer.
@Camilla, thank you!
Question, I have heard of sprouted tofu, could the red lentils be sprouted before the blending step?
Hi Mo! I have not done any sprouting myself, but after looking up lentil sprouting (following your comment) I am thinking that would work very well with this recipe. I would love to know if you try it!
When I saw this I thought to myself, have to try it and I did. It firmed up nicely. Next day I cut a bit out and put kitchen towel in empty space which absorbs water. Sliced some, marinated and fried it. So nice but would not allow me to include photo
Yay! I am so glad it turned out well for you, Iva! Sorry about not being able to upload a photo. I’ll look and see if that is something I can change .
I made it yesterday and used it today for a “tofu” tikka masala, I fried the tofu in a little bit of oil with cornstarch and spices before mixing in the sauce, it turned out really nice! The tofu was a little bit soft, but was not difficult to handle. All my family loved it.
I am so happy to hear it, Orsi!!! 🙂
Thank you for this recipe – it was so easy! I let it firm up for a couple of days in the refrigerator, and then used it to make vegan ricotta that will go in a pasta dish. The final texture is perfect and it tastes great!
Yippee wahoo! So happy you had success, Emily 🙂
Hi there!
I made it just like your recipe said and it came out PERFECT!!
I cut it up and put it in my “air fryer” for about 12 minutes on 400
it was crispy around the edges and creamy in the middle. I think it will even be better/firmer tomorrow and the next day after some of the moisture evaporates.
Great Job on the recipe and nutritional info!!
PS I did add Pink Himalayan Salt to the water.
Thank You SOOOOO Much!!!
Awesome-sauce, Krissy!!! I am so happy you love the tofu as much as I do 🙂
I was very skeptical but this recipe is killer!!!! I foresee this becoming a staple in our house. Thanks so much for coming up with this invention and sharing ❤️
Whoohoo! I love a fellow skeptic 🙂 I am so happy you had success, Jessie. Here’s to new, easy, frugal staples!
sorry not sure if you got my comment. Do you press this like soy tofu before cooking
Hi Jo! Yes, you can lightly press the tofu. It is more like a silken tofu, so I would not press it under weights like you would for firm or extra-firm or firm tofu. The tofu will lose liquid after it sits for a few days, too, making it firmer.
does it have to be lentils. can you use any beans. I have so many dried beans thank you I’m definitely going to make this
I am sure you could use other beans, but you would have to experiment with the soaking time and water proportions. I need to try with other beans so that I can share with all of you.
Wow, I love red lentils and I love tofu! I seriously can’t wait to try this! Thank you and a hearty congratulations from Nova Scotia, Canada, for your discovery!!
So, you put 375 ml boiling water on it, and an additional 500 ml of water to blend?
Yes, that’s correct Cat. Based on your question, I added the amounts in the recipe steps for clarity, so thank you 😊
Is this a traditional Burmese recipe like chickpea tofu? Or kind of an invention? Excited to try it!
Hi Gene,
It is not a traditional recipe that I have ever come across. Other tofus definitely exist –I searched for references to lentil tofu , in particular, but could not find any other recipes.
My batch is cooling at the moment, planning to use it for homemade ramen or miso soup tonight 🙂
I don’t have kosher certified tofu in Ukraine, so appreciate the opportunity to make it myself.
Cheers!
Wonderful, Malky. Prayers to you in Ukraine xo
This is absolutely amazing!!!! Thank you!!!!
Hi, I am so excited to try your recipe. I have needed a firm “soy free” tofu recipe to make vegan meatballs.
But, I was hoping you might have a suggestion. The recipe also calls for 3/4 c of ground soy curls. Any soy free suggestions for the ground soy curls?
Thanks
Hi Deborah!
I have not tried soy curls, but I looked them up. It’s pretty much TVP (texturized vegetable protein) but…they are claiming it is something new and special. I’ve seen a soy-free tap replacement product made from peas (I believe the name is wholesome provisions).
Wow, fab new food for me and my husband! DELICIOUS. Would never know it’s made from legumes. Mine did not keep its pinkish color. It’s an off white and yes, I did use the red lentils. Perhaps I added a bit too much water because it was difficult to fry them with them sticking and falling apart.
Thank you for sharing this recipe but I need help haha. I made it and it firmed up but I tried pan frying and air fryer and both just melted. Yours look nice and cubed still after you fried it. What did I do wrong?
Hi Sara!
Oh no, sorry that you had problems cooking the tofu. Definitely weird that it melted–it sounds like the heat may have been far too intense. This is more the texture of a firm silken tofu ( so firm, but not like the ultra-firm blocks of soy tofu one might buy).
I’ll add more notes to the recipe, but in general, cooking this tofu is the same as for soy tofu–pat it dry (even press, as needed, to make it more firm). When I pan-fry the lentil tofu, I pat it dry like soy tofu and cook over medium-high heat in a tiny bit of oil. Allow each side to brown a little bit before flipping it.You can also bake it (pat dry, bake at 400F on a baking sheet sprayed with cooking spray or lightly brushed with oil–I like to spritz the tofu for extra browning). Then bake about 15-20 minutes until golden. I’ve never cooked any kind of tofu in an air-fryer
The tofu will become firmer and firmer each day as water continues to off, so it is worth waiting a day or more before using in more hearty stir fries.
I can’t thank you enough for this recipe! Will be making this on a regular basis.
It thrills me to pieces that this suits you, Donna! 🙂 xo
Hi there
I’m only able to use tinned lentils because of IBS, would one tin of lentils be enough? I’ve had a look online and it looks like a tin will be slightly less than when using dried lentils.
Thanks you very much
Hi Alicia! Alas, the recipe will not work with lentils that have already been cooked–so sorry. I know it seems like it should work, but I tried it out of curiosity and it does not. It would be like trying to making scrambled eggs out of hard-boiled eggs.
are you sure you cannot do this with the method as written (regarding IBS)? You could soak the lentils overnight and then drain the excess liquid into a measuring cup. Replace the drained liquid with the same amount of liquid you just drained off as well as the remaining 2 cups of water per the recipe. The lentils get cooked (so not raw) when whisked over the stovetop. Cheers.
I’m interested in trying this tofu but I have a question. Why is there water listed twice in the ingredient list? Do you drain the cooled water and add fresh before blending? Thanks
Hi Vicky,
I listed the water twice to make sure everyone knows that both boiling water (1 and 1/2 cups) and room temperature water (2 cups) are added in separate amounts. NO, per the instructions, the boiling water that is added to the lentils for soaking is NOT drained off.
I did not add all 3 and 1/2 cups of water at the beginning for two reasons: (1) 3 and 1/2 cups of boiling water does not adequately cool in 15-20 minutes–in a regular blender, the contents can spew all of the place if blended while hot; and (2) if the lentils are blended with all 3 and 1/2 cups of water at once, the mixture gets quite frothy (too much air), which you do not want when cooking the lentil mixture (the extra air is not whisked out entirely when cooking, creating air bubbles in the tofu).
Wow, i am so excited to try this! Love your recipes- it really helps that they use simple ingredients i can find while I’m traveling 💜
Wonderful, Caroline!!! Happy travels!
With so many food allergies in my house, I love how simple your recipes are. It has been a big help because so many other recipe websites often use tons more ingredients that we are unable to eat. Please make a complete cookbook soon so we can add it to our library. The website is nice but it would also be great to have a physical copy to carry around the kitchen that’s free of advertisements! lol
I plan to put some ebooks together soon, I promise! 🙂
SO STOKED to make this. YAY!!! I am going to make a few different flavors!! Thank YOU for sharing all your AMAZING recipes Camilla. xoxo
I am so happy that you are stoked about this Joni! It is such a fun recipe 🙂 Your comment made my day !
Can this be frozen?
Hi Nikki,
I need to try that to see how that works. It will likely alter the texture significantly (I am guessing that a lot of water will be released when the tofu is thawed). That could be a good result depending on how the tofu is used. For example, freezing and defrosting traditional soy tofu makes it meatier, more like tempeh. I will try it and update, ok?
Wow! It’s looks easy and delicious!
How much red lentil flour do I need instead of dry red lentil for making the recipe (I have Mockmill 100 and I can easily mill my own flour at home)? Does the same quantity?
Hi Jecky! You can definitely make this with re lentil flour, I did that in an earlier experiment before decking on the soaking method (since a lot of people do not have mills or high speed blenders to make the flour). Here is what to do:
(1) 1/4 cup of red lentil flour is 51 grams. You will need 141 grams of lentil flour for the recipe (same weight as the lentils). This is 3/4 cups of flour less about 2 and 1/2 teaspoons of flour (or, ideally, weigh the flour).
(2) Combine the lentil flour with all 3 and 1/2 cups water (all room temperature) in the medium saucepan. LET HYDRATE for at least 20 minutes (or longer).
(3) Proceed with cooking the lentil-water mixture per the recipe 🙂
oh I am so excited to try this! Thank you so much for sharing!!!
You are SO welcome, Marlene!!! 🙂
Wow! Sounds like a winner! I’ll have to try it soon! Thanks for your creativity!
Thank YOU, Michele! Let me know what you think when you give it a try 🙂
It’s official! You’ve finally converted me to tofu, thank you very much Camilla.
Wow, that’s huge! 🙂 🙂 🙂
Would this work in a food processor instead of blender?
Hi Jean! While I have not tried it, I think this will surely work in a food processor. Just be sure to keep blending until smooth, stopping to scrape down the sides of the bowl a few times.
Even if there are a few stray bits of lentil that remain, it is fine. That happened on one of my test batches and the bits still cooked completely )due to the pre-soaking) and added a few cute pink freckles to the tofu 🙂
I made this almost as soon as I saw it in Pinterest since I had some red lentils. Came out perfect!!! It is sooooo good, this is BRILLIANT, thank you!
Wow, thanks for giving it a go straight away, Jenna–I am so glad that you like it!