Red Lentil Tofu Recipe
High protein homemade tofu made with just three ingredients! Soy-free, gluten-free and nut-free recipe
Ingredients
- 2 cup split red lentils
- 4 cups boiling water
- 4 cups room tempertaure water
- 1 tbsp kosher salt
Instructions
Soak
- Before you get started, soak the lentils overnight to soften them up.
- Next, drain the soaking water and rinse the lentils. Then add the lentils to a large mixing bowl and pour 4 cups of boiling water on top. Allow the water to cool (this should take about 20 minutes or so.)
Blend
- Once cooled, add the lentils and water to a large blender and blend until very smooth and creamy. About 30 seconds. Tip: if you have a small blender like I do, this can be done in 2 batches.
Cook
- Pour the lentil mixture into a large saucepan and set the heat to medium-high. Add the salt and whisk for 2-3 minutes. Lower heat to medium if needed and slowly whisk in the remaining 4 cups of water. Cook for 10 minutes on medium heat, whisking continually to prevent lumps. It will slowly start to thicken right before you eyes! Remove from the heat and a large spoon to skim the bubbles off of the top of the batter.Pro Tip: Whisking continually is key for this recipe because as starches hydrate and heat up, they expand which is why this mixture goes from a liquid to a thick and creamy batter in just a matter of minutes. Reducing the heat to medium and whisking as it heats will ensure that you have a thick, creamy and smooth tofu with no lumps 👩🏻🍳
Chill
- Transfer the red lentil mixture to a 9x13in pan.Smooth out the top with a spoon and cool. Once cool, cover the pan and refrigerate overnight for a firm consistency. It will be creamy in the center on day one, almost like a medium tofu tofu text and firmer the longer it sets. I think it's best on day 2 or 3 in terms of texture so this is great to make in advance.
Ta-daa!! You made tofu!
- Once firm, you can slice the tofu into your desired shape and it's ready to use!Tip: This tofu is softer and creamier than store bought tofu so I find it's a little more delicate. Because of this I like to handle it carfully when seasoning. Usually I drizzle on some olive oil, season liberally with spices and bake at 400 until golden around the edges. It's also delicious when seasoned and grilled on a non-stick grill pan or when cubbed and added to soups or stews in the last few minutes of cooking. Hope you enjoy!