Red Lentil Tofu is a great alternative for those looking for a soy-free alternative to classic tofu. This recipe is nut-free, gluten-free, and really simple to prepare using just two ingredients (lentils and water). The texture is really similar to regular tofu, and it has a delicious flavor.
Tofu is one of the most popular ingredients on our blog. You can find a wide variety of recipes where tofu is the main ingredient, such as this Tofu Satay, our classic Tofu Bolognese, or the popular Chinese Salt and Pepper Tofu. After some of these recipes became very popular, we got a few requests for tofu alternatives. You can use other plant-based proteins such as seitan or tempeh, but we wanted to come up with something that resembles the tofu without containing soybeans, and this is how we discovered this fantastic red lentil tofu.
There are two main things I love about this recipe: how simple it is, using only red lentils and water, and how much it looks and tastes like tofu. I personally love the taste of this red lentil tofu, being a little bit more intense than regular tofu.
Since we first discovered this recipe, we've been making it quite often. I love the idea of including red lentils in our weekly menu in a completely different way, and both our kids love this!
Ingredients
To make this recipe, you will need minimal ingredients: dry red lentils (whole red lentils or split red lentils), water, and, optionally, a pinch of salt. These are the same ingredients you will need to make these delicious red lentil wraps.
To make tofu, you need uncooked red lentils. You can find them in most supermarkets, Indian markets, or Asian shops.
If you don't have red lentils and still want to make this recipe, you can use any other type of uncooked lentils, such as green lentils.
Cooking Method
Place the red lentils and hot water into a blender jug and leave them soaking for at least 20 minutes.
Add a pinch of salt and blend the lentils with the water remaining after soaking them. You don't need to rinse them, add more water, or take water out. Simply follow the ratio listed in the recipe card. You will need a high-speed blender, an immersion blender, or a food processor. We use our Ninja Blender for this recipe, and it works great. Blend the lentil-water mixture until you have a smooth batter.
Heat the red lentil batter using a medium saucepan or pot to medium heat.
Using a whisk, keep stirring while the mixture is thickening to avoid lumps from forming and sticking at the bottom of the pan. At this point, you can decide how thick or runny you want your mixture. This will determine the texture of your tofu (soft tofu, firm tofu, or extra firm tofu).
Place the lentil mixture in a glass or non-stick container and leave in the fridge for at least 3 hours. Using a square glass container will help to cut the tofu into cubes later.
Once the tofu is ready, place it on a cutting board. It will come out of the container easily and you can cut it and cook it to add to your favorite dishes.
Red Lentil Tofu (Soy-free)
Equipment
- High Speed Blender
Ingredients
- 1 cup red lentils whole or split
- 3 cups boiling water
- A pinch of salt
Instructions
- Add the red lentils and boiling water to a blender jug and leave them soaking for at least 15 minutes.1 cup red lentils, 3 cups boiling water
- Add a pinch of salt and blend the lentils with the water remaining after soaking them. You don't need to rinse them, add more water or take water out.A pinch of salt
- Blend the lentils until you have a smooth batter. For this part, you will need to use a high-speed blender, food processor, or immersion blender.
- Heat the red lentil batter using a pot or pan.
- Using a whisk, keep stirring while the mixture is thickening to avoid lumps from forming. At this point, you can decide how thick or runny you want your mixture. This will determine the texture of your tofu (soft, firm, or extra-firm).
- Place the thickened mixture in a glass or non-stick container, and leave in the fridge for at least 3 hours.
- Once the tofu is ready, it will come out of the container easily and you can cut it and cook it to add to your favorite dishes.
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Nutrition
How to cook Red Lentil Tofu
Our favorite way to cook our red lentil tofu is using the Air-fryer. All you need to do is slightly coat the tofu cubes with cornflour or chickpea flour, olive oil, or vegetable oil and add to the air-fryer.
Set the air-fryer to 200C (400F) and air fry for about 18-20 minutes or until golden brown. When the tofu has been cooking for about 12 minutes, we like to add some soy sauce and keep cooking it for a few more minutes. This will add some umami and saltiness to your tofu.
You can also cook the lentil tofu by pan-frying or deep-frying it. Both ways will result in a crispy outer layer with a lovely, moist inner layer. We like using our cast iron skillet to pan-fry this soy-free tofu.
You can cook lentil tofu like you normally cook traditional tofu. The end result should not differ much.
If you like the texture and taste of this recipe, you should definitely try our Air Fryer Tempeh next.
Serving Suggestions
We have many recipes using tofu on our blog, such as curries, salads, rolls, stir-fries, etc. All these recipes can be made using this red lentil tofu. If you need some inspiration, here are some red lentil tofu recipes:
Appetizer: Our favorite way to serve this tofu is an appetizer. We cook the tofu using the air-fryer and add a little soy sauce. Served with some sweet chili sauce, it makes for a great appetizer or even snack. You can also serve it with a delicious peanut sauce, following our Spicy peanut tofu recipe
Sandwiches, wraps, or fajitas: Red lentil tofu can be sliced or crumbled and added to your favorite sandwiches, wraps, or tofu fajitas.
Curries and stir-fry recipes: Dice the tofu, cook it in the air-fryer with some cornflour and oil, and toss it into your favorite curry with tofu or stir-fry for an easy meal. The tofu will absorb the flavors of the dish, making it a tasty addition to your meal.
Salads: Cube the tofu, cook it in the air-fryer with some cornflour and oil, and incorporate it into a vibrant salad like this soba noodle salad for a satisfying, healthy lunch or dinner.
Store and Reheat
If you want to store the tofu, place it in an airtight container and keep it in the fridge. It should last for up to 5 days when stored this way.
Another option is to freeze the tofu, but it's best to do so after it has been cooked. Place the cooked tofu in a freezer-safe container or plastic bag, ensuring that the pieces aren't touching each other, and freeze for up to 2 months. When you're ready to use the frozen tofu, let it thaw in the fridge overnight.
FAQ
Yes, red lentil tofu is a great alternative to soy tofu, especially for those looking for a soy-free option. It has a smooth, firm, and creamy texture and a neutral, mild taste that makes it versatile for various dishes.
Just like you would cook regular tofu, you can air-fry, pan-fry, deep-fry, or bake this red lentil tofu.
For air-frying, set your air-fryer to 200C (400F). Coat the tofu with some cornflour, drizzle a little oil, and air-fry for about 18-20 minutes. You can add some soy sauce after 12-14 minutes to add flavor and umami. This is our favorite way to cook Red Lentil Tofu.
You can pan-fry the tofu as well by adding some vegetable oil to a frying pan and cooking the tofu until golden brown. Make sure you keep turning the pieces so they cook evenly.
Red lentil tofu has a mild taste, which makes it ideal for absorbing any flavors you'd like to add. While soaking, you can add nutritional yeast or yeast flakes, curry powder, garlic powder, or other spices. When cooking, we personally love adding soy sauce, as it adds umami and saltiness. Other options are tamari, sweet chili sauce, vegan oyster sauce, lemon juice, tahini, etc. If you like spicy food, consider adding red pepper flakes, sriracha, or chili oil.
Yes, as long as they are dried lentils. Although red lentils are commonly used for making lentil tofu, it might be possible to use green lentils as well. The main difference between red and green lentils is that green lentils have a slightly firmer texture and stronger flavor. You will need to soak this type of lentils for longer, until they have a softer texture.
Amanda Dixon says
I've been trying to cut back on soy tofu, and this is such a great option! I really loved the nutty flavor, and it's still super smooth and creamy. Thanks for a great alternative!
Laura Arteaga says
Thank you Amanda!
Kim says
This was such a delicious idea! I love how simple the ingredients are and how delicious it is. Such a great way to enjoy tofu without buying it at the store.
Laura Arteaga says
Thank you Kim!
Megane says
gave the Red Lentil Tofu recipe from Six Hungry Feet a shot and it's a winner for anyone looking for a soy-free protein option! The combination of red lentils and the tofu seasoning created a flavorful and hearty dish that even pleased my picky eaters. Definitely bookmarking this for future dinners!
Laura Arteaga says
Thank you Megane!
Amy Liu Dong says
Your red lentil tofu looks so delicious and looks so easy to make.
I will definitely try this at home!
Erin says
What! This was awesome. I had no idea how it'd turned out but I'm super happy with it. Will definitely make it again soon!
Katie Crenshaw says
I was shocked how easy these were to make! And what a fantastic soy alternative! I will be making these for all my tofu recipes.
Laura Arteaga says
Thank you Katie!
Ann says
I am still pretty new to cooking with tofu. This recipe sounds super yummy! Excited to give it a try!
Moop Brown says
I've had alot of tofu before but have never tried soy-free or lentil based tofu but this looks good!
Laura Arteaga says
Thanks!
Jamie says
An instant favorite for me as Tofu is one of my comfort foods! This recipe looks absolutely delicious! Everything just looks so perfect! I love this already! Thanks for sharing this with us!
Laura Arteaga says
Thank you Jamie!
May says
Who knew you could make tofu with lentils!! They look so cute too. I cannot wait to make them and make some stir-fried dishes with them. Thank you for a great recipe!
Leanne Hulse says
How long does it keep in the fridge for before cooking?
Laura Arteaga says
Hi Leanne, we leave it for about 3 hours before cooking, that should be enough time to get the right consistency. If you leave it for longer, the consistency will keep getting harder. I never tried leaving it overnight, but I would think it will be too hard to cook.