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Home Β» Plant-based Hacks

29 September 2022 Plant-based Hacks

Red Lentil Tofu (Soy-free Tofu)

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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!

Red Lentil Tofu
Jump to:
  • The inspiration behind this Red Lentil Tofu recipe
  • Why you'll love this recipe
  • Ingredients
  • Instructions
  • Tips
  • How to use this Red Lentil Tofu
  • πŸ“– Recipe
  • If you enjoy this recipe, also check out:
  • πŸ’¬ Reviews

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.

Add the blended lentils to a pot

Pour the blend into a pot

Add extra water

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 to a container

Transfer the mixture to a container

Transfer to a container
Close the lid and refrigerate for at least 4 hours

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!

Red Lentil Salmon Realistic

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:

  • Kimchi Jjigae
  • 5-minute Peanut Sauce Cold Tofu
  • Steamed Tofu with Mushroom Sauce

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)
Print

πŸ“– Recipe

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Red Lentil Tofu

Red Lentil Tofu (Soy-free, Gluten-free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Veggie Anh
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
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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

Units Scale
  • 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)
  • Β½ tsp salt (optional)

Instructions

  1. Soak the red lentils in boiling water for 20 minutes. You can do this in a bowl or in your blender.
  2. Blend this mixture until smooth.
  3. 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.
  4. 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.
  5. 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

Did you make this recipe?

Share a photo and tag me @veggieanh β€” I can't wait to see your creations!

If you enjoy this recipe, also check out:

  • Chickpea Tofu
    Chickpea Tofu (Burmese Tofu)
  • Vegan Salmon Tofu Rice Bowl
    Vegan Tofu Salmon Rice Bowl
  • 35 Asian Tofu Recipes
    35 Asian Tofu Recipes
  • Vegan Spam Musubi
    Vegan Spam Musubi

More Plant-based Hacks

  • Rice Bread featured image
    Rice Bread (Gluten-Free, Vegan)
  • Red Lentil Wraps featured image
    Red Lentil Wraps
  • Vegan Chicken Drumsticks featured image
    Vegan Chicken Drumsticks
  • Black-Bean-Tofu
    Black Bean Tofu (Soy-free, Gluten-free)

Reader Interactions

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Gloria Orjuela says

    November 06, 2022 at 6:01 pm

    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!!






    Reply
    • Veggie Anh says

      November 08, 2022 at 10:35 am

      Thank you so much for your review! I'm so glad you liked it!

      Reply
  2. Robbie says

    November 22, 2022 at 4:24 pm

    Could i blend in the nori sheet before cooling if using this for vegan salmon?

    Reply
    • Veggie Anh says

      November 22, 2022 at 5:05 pm

      Definitely! Yes! The color might change though, with grey dots but the taste should be good.

      Reply

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Hi, I'm Anh! I am the blogger, and content creator, and recipe developer behind Veggie Anh. My goal is to inspire you to eat more veggies by sharing my recipes, videos, stories, and more!

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