You know I absolutely love tofu, and, contrary to some online discussions about soy’s health implications, it has actually been shown to have many beneficial health effects. Let me know if you’d like to hear more on this! I use tofu in many of the recipes I share and have received a few messages from some of you asking for an alternative. I also recall seeing several lentil and chickpea tofu recipes, also known as Burmese Tofu, on my feed last year, which inspired this recipe. So this one’s for those of you with a soy allergy! It’s also an enjoyable and cost-effective way to incorporate lentils into your diet. This recipe is extremely inexpensive at about 30 cents (USD) and very simple to prepare, making it a great addition to your meal plans.

Make sure to go through the soaking and cooking phases as mentioned below, as legumes (including lentils) are not fit to be consumed unless cooked properly. For this reason, the red lentil tofu needs to be cooked once it sets. I recommend cutting it into cubes and air frying it or baking it in the oven. It becomes a delightful little fluffy pillow with a crunchy outer layer, and I’ve been loving it so much that I’ve been snacking on it with just some sriracha mayo. I’ve also had good results frying it on a pan for a couple of minutes on each side. You can also marinate it! I do not recommend using it to shred, scramble, or in a saucy dish, as the texture is still different.

If you love this one, you’re bound to love our other soy-free tofu alternative One-Ingredient Chickpea Tofu!

Why This Recipe Works

Simple Ingredients: Made with everyday items for easy accessibility.
Soy-Free Alternative: Perfect for those with soy allergies or preferences.
Rich in Protein: A great source of plant-based protein.
Texture Delight: Offers a unique, fluffy texture with a crunchy exterior.
Customizable: Versatile in use, from air frying to baking.

Step-By-Step Instructions

Rinse and Soak the lentils, ensuring they’re fully prepared for blending. Blend with fresh water to achieve a smooth consistency. Cook the mixture until it forms a thick paste. Set in the fridge overnight to firm up. Cook using your preferred method, such as air frying or sautéing, to enjoy its unique texture.

Ingredient Notes

Split Red Lentils: A versatile and protein-rich base for this tofu alternative.
Water: Essential for soaking and blending the lentils.
Salt: Optional, but can enhance flavor.

FAQ

Is this recipe gluten-free? Yes, it’s naturally gluten-free.
Can I use other types of lentils? Red lentils work best for their texture and cooking time.
Do I need to soak the lentils? Yes, soaking is crucial for the right consistency.
Can this be frozen? Yes, you can freeze it for later use.
Is this suitable for meal prep? Absolutely, it’s great for prepping in advance.

Variations and Tips

Herb Infusion: Add herbs to the blend for extra flavor.
Spice It Up: Incorporate spices like turmeric, paprika or cumin for a kick.
Marinate: Soak in your favorite marinade for added taste.
Storage: Keep refrigerated for up to a week.
Texture Tip: For a firmer texture, allow to set longer in the fridge.
Cooking Options: Experiment with baking, air frying, or pan-frying.

Why You’ll Love This Red Lentil Tofu Recipe

Nutrient-Rich
Allergy-Friendly
Flavorful
Easy Prep
Versatile