1‑Ingredient Red Lentil Tofu

I discovered a simple red lentil tofu recipe that uses just red lentils, water, and a bit of salt to create a firm, soy‑free tofu alternative. It’s versatile, high‑protein, and easy to make at home

Why I’ll Love This Recipe

I’m drawn to this recipe because it’s so minimal yet so effective. Using just split red lentils, water, and optional salt, I can make a tofu-like block that’s completely soy‑free. It sets up firm, particularly after chilling overnight, and can be flavored in myriad ways. It’s a high‑protein pantry-friendly option that adapts easily to stir‑fries, bowls, or grilled dishes

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• red lentils (split)

• boiling water

• room temperature water

• salt (optional)

directions

I followed these steps:

1. I rinse and soak 1 cup of split red lentils in boiling water for 1–2 hours, then rinse again

2. I blend the soaked lentils with the boiling water until a smooth paste forms.

3. I transfer this mixture into a saucepan, add room‑temperature water and salt, then cook over medium heat, stirring constantly until it thickens (about 10–12 minutes)

4. I grease and line a square tin, pour in the cooked mixture, level it with a spatula, let it cool, then refrigerate for at least 4 hours or overnight for a firmer set

5. Once firm, I slice it into cubes or strips and cook as desired—pan‑frying, air‑frying, baking, or grilling. I love heating it until golden-crisp and pairing it with sauces or veggies

Servings and timing

Serves about 4.
Prep time: ~10 minutes (plus soaking time)
Cook time: ~20 minutes
Chill and set time: At least 4 hours, preferably overnight

Variations

I’ve experimented by:

• Straining the blended lentil mixture through a fine mesh or cheesecloth for a silkier texture

• Pan‑frying with spices or sauces (e.g. gochujang) and garnishing with sesame seeds and spring onions for extra flavor

• Baking or using in stir‑fries, grain bowls, wraps, or curries for added protein and texture

storage/reheating

I keep my red lentil tofu in an airtight container in the fridge for up to 5 days. To reheat, I pan‑fry or air‑fry small batches until crispy. I avoid freezing it, as it may become crumbly and lose its texture

FAQs

Can I make red lentil tofu without soaking the lentils?

I recommend soaking for at least 1 hour to soften the lentils and make blending easier. Skipping it may result in a grainier mixture and a less smooth tofu.

What if my tofu stays soft and doesn’t firm up well?

Some people noted it remained “somewhat goopy” if not set long enough.

Do I need an air fryer to cook it crispy?

No. I’ve used pan‑frying or oven baking at around 180 °C (350‑400 °F) to get a crisp exterior with good results. Users suggest baking longer at 375‑425 °F works too

Is red lentil tofu high in protein?

Yes. It delivers roughly 11–12 g of protein per serving, along with fiber and minimal fat, making it a satisfying plant‑based protein source

What sauces or seasonings pair best with it?

I often toss fried lentil tofu in sauces like gochujang sesame sauce, tamari-based marinades, or curry sauces. Garnishing with spring onions, sesame seeds, or chili flakes adds a great finishing touch

Conclusion

This red lentil tofu is one of my favorite soy‑free protein hacks. With simple pantry ingredients and straightforward preparation, I can make a creamy, firm, high‑protein tofu substitute that’s flexible enough for any cuisine. Whether I’m air‑frying, pan‑frying, or grilling it, it brings texture and nutrition to stir‑fries, bowls, or wraps—and it’s something I’m excited to prepare again and again.

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