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–+ servings
white dish filled with cubes of red lentil tofu
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4.95 from 589 votes

Mind-Blowing Red Lentil Tofu

My Mind-Blowing Red Lentil Tofu will rock your world! It is soy-free, high protein, super-easy, versatile, and made with 1 ingredient (plus water, & optional salt).
Prep Time3 minutes
Cook Time8 minutes
Additional Time1 hour
Total Time1 hour 11 minutes
Course: Plant-Based Meat
Cuisine: American
Keyword: 1 ingredient red lentil tofu, diy soy-free tofu, diy tofu, lentil tofu, red lentil meat, red lentil tofu, red lentils, soy-free 1-ingredient lentil tofu, soy-free lentil tofu, soy-free plant-based meat, soy-free tofu, soy-free vegan meat, vegan lentil meat, vegan red lentil tofu, vegan soy-free tofu
Servings: 4 servings (makes about 2 lbs (907 g)
Author: Camilla Saulsbury

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
US Customary - Metric

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.

Video

Notes

Firm & Extra-Firm Tofu Options: The original recipe produces a medium-firmness tofu. For firm or extra-firm tofu (ideal for frying, baking, and stir-frying), prepare the recipe as directed but only add (1.5 cups/355 mL for FIRM or 1 cup/237 mL for EXTRA FIRM) of room temperature water in step 4.
Storage: The tofu can be prepared 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 the longer it sets.
Freezing the Tofu: 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.
Tip: Use the red letnil tofu as you would in any recipe calling for soy tofu.
Other Varieties of Lentils: Other varieties of lentils can be swapped in for the red lentils. However, the taste (lentil flavor, not neutral) and texture (slightly less smooth) will change with darker skinned, whole lentils. See the blog post for example.

Nutrition

Serving: 11/4 of entire recipe (about 8 oz/227 g) | Calories: 128kcal | Carbohydrates: 21g | Protein: 9g | Fiber: 10.5g