Easy 2-ingredient Red Lentil Tofu. If you love tofu and would like some varieties or if you are sensitive to soy, this recipe is for you!
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The inspiration behind this Red Lentil Tofu recipe
I made a Chickpea Tofu a few months ago based on the Burmese tofu, and it became my most popular recipe blog post and video. I was curious if it was possible to make tofu from other legumes.
After seeing various versions of this Red Lentil Tofu on TikTok, I did some research and the original creator of this idea was Camilla from The Power Hungry. Thank you Camilla for blowing my (and everyone's) mind with this creative innovation!
This is how I like to make it with a few minor tweaks, adapting from Camilla's recipe.
Why you'll love this recipe
You'll love this Red Lentil Tofu recipe because:
- Super easy and quick to make
- Using easily accessible and affordable ingredients
- You don't have to strain the liquid like other types of tofu, and the final product will turn out super smooth and firm! It will not crumble when frying or baking.
- Versatile: you can adjust the amount of liquid to make different tofu textures.
- Healthy, fiber and protein rich.
Ingredients
This recipe uses 3 main ingredients:
- Red Lentils
- Water (boiling and warm temp)
- Salt
See recipe card for full quantity.
Instructions
Soak the red lentils in boiling water for 20 minutes. You can do this in a bowl or in your blender.
Blend this mixture until smooth.
Pour the blend into a pot, add the room-temperature water, and cook on medium-high heat for about 10 minutes or until thickened. Whisk continuously to avoid sticking to the bottom.
Pour the blend into a pot
Add water
Whisk continuously to avoid forming lumps.
Keep whisking until the mixture thickens.
Transfer to a baking dish or a container and let set in the fridge for at least 4 hours. The longer you let it set, the firmer the final product will be.
Transfer the mixture to a container
Refrigerate for at least 4 hours
After setting it in the fridge, the red lentil tofu will release some water. You can drain out the water and use the tofu as you like!
Tips
- Add spices to the mix when boiling for extra flavors.
How to use this Red Lentil Tofu
The easiest way to enjoy this is by frying and enjoying with your favorite dipping sauce!
You can use this to make Vegan Salmon Rice Bowl or Vegan Spam Musubi as the pink color is super similar to salmon!
You can also enjoy it in any tofu recipes of choice, for example:
The soft version of red lentil tofu can be used soups or dessert recipes, such as:
For the firm version of red lentil tofu, use it in fried tofu or stir fry recipes, such as:
- Coconut Tofu Curry Ramen
- Tofu Nuggets
- Thai Tofu Satay with Peanut Sauce
- Crispy Tofu Nuggets
- Tofu Meatball Banh Mi
- Vegan Pho with Mushroom and Tofu (Phở Chay)
- Vietnamese Fresh Spring Rolls (vegan)
📖 Recipe
Red Lentil Tofu (Soy-free, Gluten-free)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Red Lentil Tofu is an easy 2-ingredient tofu recipe made with red lentils. The perfect recipe to make if you want some varieties of tofu or if you are sensitive to soy. It's easy to make and versatile, a perfect soy-free alternative to tofu!
Ingredients
- 190 g red lentils (equivalent to 1 cup)
- 380 ml boiling water (equivalent to 1.6 cup)
- 300-400 ml room temp water (equivalent to 1.2 - 1.6 cup)
- ½ tsp salt (optional)
Instructions
- Soak the red lentils in boiling water for 20 minutes. You can do this in a bowl or in your blender.
- Blend this mixture until smooth.
- Pour the blend into a pot, add the room-temperature water, and cook on medium-high heat for about 10 minutes or until thickened. Keep whisking to avoid forming lumps.
- Transfer to a baking dish or a container and let set in the fridge for at least 4 hours. The longer you let it set, the firmer the final product will be.
- After setting it in the fridge, the red lentil tofu will release some water. You can drain out the water and use the tofu as you like!
Notes
The recipe doesn't include the time to rest in the fridge (1 hour for soft tofu and 8 hours or more for extra firm). The longer you leave in the fridge, the firmer the final product will be.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Plant-based Hack
- Method: Blend, Stovetop Cook
- Cuisine: Asian
Gloria Orjuela says
I just made this. Not a tofu fan but this is better as I enjoy lentils. It’s in my fridge firming now. The only change I made was seasoned the mixer while cooking. I know it going to be yummy bc the mixture was yummy and thick! Thank you for this creation!!
Veggie Anh says
Thank you so much for your review! I'm so glad you liked it!
Robbie says
Could i blend in the nori sheet before cooling if using this for vegan salmon?
Veggie Anh says
Definitely! Yes! The color might change though, with grey dots but the taste should be good.