High Protein Tofu Lentil Bread

overhead shot of tofu lentil protein bread

5 from 8 votes

High Protein Tofu Lentil Bread

Learn how to make a loaf of high protein tofu lentil bread (10 grams protein per slice!) without flour, oil, gluten or grains. Make the batter in a blender (with ease) and bake up a hearty loaf that is wonderful plain or toasted with all of your favorite toppings.

Prep Time5

Cook Time55

Total Time1 20

Course: Bread

Cuisine: American

Keyword: easy gluten-free vegan bread, flourless bread, gluten-free high protein bread, grain-free bread, high protein bread, lentils, nut-free, oil-free, plant-based, soy tofu, vegan high protein bread, wfpb, wfpb baking, wfpbno, wfpbno baking, wfpbno bread

Servings: servings (1 loaf)

Author: Camilla

Equipment

1 9x5 inch loaf pan

Ingredients

16 ounces dried lentils (uncooked) (any variety, such as tan lentils, green lentils, or split red lentils)
14 ounces extra-firm tofu drained (not pressed), about 1 cup when crumbled
1/2 cup water
1/2 cup whole psyllium husks (not psyllium powder; see notes)
4 teaspoons baking powder (certified GF, as needed)
Optional: 1 teaspoon salt

US Customary - Metric

Instructions

Place the lentils in a large mixing bowl. Cover with enough boiling water to cover the lentils with 1 to 2 inches of liquid. Allow to soak for 20 minutes, then drain through a mesh sieve or colander. Rinse the lentils under cool water, draining any excess water.
Preheat the oven to 350F (180C). If your oven has a convection setting, I recommend that you do not use it for this bread. This bread needs to be baked using the regular (radiant) heat. More about this in the FAQS at the end of the post.
Line a 9x5 inch (22.5x12.5 cm) loaf pan with nonstick parchment paper. If you are ok, with adding oil to the recipe, you can opt to spray the pan with nonstick cooking spray, or lightly oil/grease the pan.
Place the drained drained tofu (crumble, cut into cubes, or break into pieces) and 1/2 cup water in a blender (a high-speed blender or regular blender). Blend until smooth.
Add the drained, soaked lentils to the tofu mixture. Blend on high speed, stopping once or twice to scrape down the sides of the blender container, until the lentils are completely broken down and the batter is smooth.
Pour the batter into a large mixing bowl (it will get too thick, with the psyllium husks, in the blender). Add the psyllium husks, baking powder, and optional salt to the bowl. Stir until blended.
Spread the batter into the prepared pan and smooth the top with a rubber spatula or the back of a spoon. Cut a line (about 1/2 inch deep) through the middle of the batter (lengthwise).
Bake the bread in the preheated 350F (180C) oven for 65 to 70 mins until risen and the surface of the bread is a deep golden brown. A tester inserted near the middle of the bread should come out with only a few moist crumbs attached.
Transfer the pan to a cooling rack. Cool the bread in the pan for 15 minutes. Remove the loaf of bread from the dish (slide a butter knife around sides, as needed, to assist the release). Place the loaf on the cooling rack and cool completely.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 3 days, and the freezer for up to 6 months. I like to slice the bread, before freezing, so I can remove one or a few slices at a time.

Using Soy-Free Tofu: I have not tested with non-soy tofu, but it should work fine. Use an equal amount of the red lentil tofu, pumpkin seed tofu, hemp tofu, any legume tofu, chickpea flour tofu, or split pea tofu that has been made in the extra-firm manner.

Psyllium Powder: I have only tested the bread with whole psyllium husks, not psyllium powder. You should be able to use an equal weight of psyllium powder (40 grams), which is 8 teaspoons pf powder (or 2 tablespoons + 2 teaspoons pf powder).

Nutrition