1-Ingredient Red Lentil Tofu: Soy-Free, Simple, and “Red-iculously” Easy
Ever crave tofu but need a soy-free option? This red lentil tofu recipe is your answer! It uses just red lentils, a pantry staple, to create a versatile and easy-to-make tofu alternative that’s perfect for all sorts of dishes.
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Red lentil tofu is a unique and delicious alternative to traditional soy-based tofu. This recipe transforms simple red lentils into a versatile ingredient that can be used in a variety of dishes.
The tofu has a pleasing texture and a subtle flavor, making it an excellent addition to stir-fries, salads, and sandwiches. I love pan-frying the red lentil tofu until it is golden and crispy, then pairing it with my favorite sauces and vegetables.
It adapts easily to different flavor profiles. Add it to a vegetable stir-fry or use it as a topping for a grain bowl to enhance your meals with its unique flavor and texture. Not a fan of red lentils? Try chickpea flour tofu instead!
Ingredients
Red Lentils: Use split red lentils as they cook more quickly and blend smoothly, ensuring a consistent texture for the tofu. Their mild flavor is perfect for absorbing the seasonings and sauces you pair with the tofu.
Salt (Optional): Adding a pinch of salt can enhance the natural flavors of the red lentils. However, it’s optional if you prefer a sodium-free version or plan to use the tofu in a dish that already has enough seasoning.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Wash and soak the lentils for 1-2 hours. Once soaked, rinse them thoroughly in running water.
Step 2: Transfer the lentils and water to the blender and grind into a fine paste.
Step 3: Place the saucepan on medium heat and bring it to a boil.
Step 4: Reduce the heat to low and cook the lentils, stirring continuously to prevent lumps from forming.
Step 5: Cook for about 10-12 minutes or until the mixture thickens and comes together.
Step 6: Grease and line a square tin, then transfer the mixture to it. Level the mixture using a spatula. Cool the pan and then place it in the refrigerator for the tofu to set.
Step 7: Once set, you can slice and cook the red lentil tofu like regular tofu.
Expert Tips
- Soak the split red lentils for at least an hour. This helps soften them and makes blending easier, resulting in a smoother tofu texture.
- Strain the blended lentil mixture through a fine-mesh sieve or cheesecloth for an even smoother tofu. This removes any remaining coarse particles and ensures a silky tofu.
- A non-stick pan can make the cooking process easier, reducing the chances of the mixture sticking.
- Allow the tofu to chill in the refrigerator for at least a few hours or overnight. This helps it set properly and makes it easier to cut into desired shapes.
- Store your red lentil tofu in an airtight container in the refrigerator for up to 5 days. To maintain its texture, avoid freezing the tofu, as this can cause it to become crumbly and fall apart.
How To Use Red Lentil Tofu
- Stir-Fries and Grain Bowls: Cut the tofu into cubes and pan-fry until golden brown. It’s perfect for adding to my favorite vegetable stir-fries or grain bowls like this soy-free tofu Buddha bowl.
- Salads and Wraps: I slice the tofu into strips or cubes and toss it into salads or use it as a filling for sandwiches and wraps.
- Curries and Soups: Simmer the tofu in your favorite curry sauce or add it to soups for a satisfying and protein-rich addition. My favorite is chickpea tofu tikka masala.
- Grilled: I marinate and grill the red lentil tofu for a smoky flavor. It’s great as a main dish or sliced and added to salads, sandwiches, or wraps.
More Red Lentil Recipes
- This flavorful lentil, pea, and potato curry is perfect served over rice or with these red lentil pancakes. For a lighter option, try this vegetable lentil curry.
- Looking for a protein-rich alternative? Try this flavorful chicken lentil curry.
- These flavorful red lentil fritters are a great snack or appetizer on their own.
- This comforting tomato lentil soup is packed with protein and flavor.
- Weeknight win alert! This creamy Red Lentil Dal with Spinach is packed with protein and flavor. Plus, it’s ready in just one pot!
If you tried this Red Lentil Tofu Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Ingredients
- 1 cup red lentils
- 2 cups water boiling
- 2 cups water at room temperature
- 1 teaspoon salt optional
Instructions
- Wash and soak the lentils for 1-2 hours. Once soaked, rinse them thoroughly in running water.
- Bring 2 cups of water to a rolling boil. Add it to the soaked lentils and let it cool down for 15-20 minutes.
- Transfer the lentils and water to the blender and grind into a fine paste. Transfer the ground mixture to a large saucepan. Add the remaining two cups of room-temperature water and salt. Whisk it well.
- Place the saucepan on medium heat and bring it to a boil. Reduce the heat to low and cook the lentils, stirring continuously to prevent lumps from forming. Cook for about 10-12 minutes or until the mixture thickens and comes together.
- Grease and line a square tin, then transfer the mixture to it. Level the mixture using a spatula. Cool the pan and then place it in the refrigerator for the tofu to set. Let it set in the fridge for at least 4 hours, preferably overnight. The longer it sets, the firmer it will be.
- Once set, you can slice and cook the red lentil tofu like regular tofu.
Notes
- Soak the split red lentils for at least an hour. This helps soften them and makes blending easier, resulting in a smoother tofu texture.
- Strain the blended lentil mixture through a fine-mesh sieve or cheesecloth for an even smoother tofu. This removes any remaining coarse particles and ensures a silky tofu.
- A non-stick pan can make the cooking process smoother, reducing the chances of the mixture sticking.
- Allow the tofu to chill in the refrigerator for at least a few hours or overnight. This helps it set properly and makes it easier to cut into desired shapes.
