Red Lentil Tofu (Soy-free Tofu)

Red Lentil Tofu

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!

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

  • 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.

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, 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:

For the firm version of red lentil tofu, use it in fried tofu or stir fry recipes, such as:

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Red Lentil Tofu

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

  • Total Time: 30 minutes
  • Yield: 4 servings 1x


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.


Units Scale
  • 190 g red lentils (equivalent to 1 cup)
  • 380 ml boiling water (equivalent to 1.6 cup)
  • 300400 ml room temp water (equivalent to 1.2 – 1.6 cup)
  • 1/2 tsp salt (optional)


  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 into a pot, add the room temp water and cook on medium-high heat for about 10 minutes until thickened.
  4. Transfer to a baking dish or a container and let set in the fridge.
  5. After setting in the fridge, the red lentil tofu will release some water. You can drain out the water and use the tofu as you like!


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: Hack
  • Cuisine: Asian

Keywords: red lentils, soy free, tofu

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  1. 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!!

    1. Thank you so much for your review! I’m so glad you liked it!

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

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

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