Mind-Blowing Red Lentil Tofu (Soy-Free, 1 Ingredient)

My mind-blowing lentil tofu is smooth, creamy, and made with one inexpensive ingredient—plus water and optional salt! I developed this straightforward, soy-free recipe with red lentils, and you can choose a medium-firm, firm, or extra-firm texture. Vegan, gluten-free, grain-free, and oil-free.

Introduction

A bag of red lentils can become a smooth, creamy block of soy-free tofu. When I first developed and shared this recipe in December 2021, I called it Mind-Blowing Red Lentil Tofu. The name still fits!

The idea began with my chickpea flour tofu, inspired by Burmese tofu (also known as Shan tofu). I loved how straightforward and versatile it was, but chickpea flour was not always straightforward to find. I wanted to create another option using an inexpensive legume you could pick up at the supermarket—and a regular blender.

Red lentils seemed promising. They cook quickly, and a brief soak in boiling water makes them straightforward to blend. So I tested, and tested, and tested some more until I had my own lentil tofu recipe: blend the softened lentils with their soaking water, cook the mixture until very thick, and chill it in a dish. No straining, tofu press, or specialty equipment required.

The result is mild enough to welcome all sorts of seasonings, with a creamy texture that makes it useful in everything from scrambles to curries. My original version is medium-firm; after more testing, I added firm and extra-firm options simply by adjusting the water. You can choose the texture that works reliable for your meal.

It’s pretty in pink, too.

Why You’ll Love This Recipe

• One inexpensive ingredient:Dried red lentils, plus water and optional salt. No specialty flour or coagulant to buy.
• Vegan and allergy-friendly:Egg-free, dairy-free, soy-free, gluten-free, grain-free, nut-free, and seed-free.
• Naturally oil-free:No oil in the tofu or needed for greasing the setting dish. Some optional cooking methods below use oil.
• Protein and fiber:The published nutrition estimate provides 9 grams of protein and 10.5 grams of fiber per quarter-recipe serving.
• Choose your firmness:Make the original creamy, medium-firm version, or reduce the water for firm or extra-firm tofu.
• Straightforward to make ahead:Refrigerate for up to five days and use in a variety of meals.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Dried red lentils:I recommend split red lentils for the smoothest texture and mildest flavor. They are often labeled simply “red lentils.” Use dried lentils, not cooked or canned lentils.
  • Water:Boiling water softens the lentils before blending. A separate addition of room-temperature water determines the finished firmness.
  • Salt (optional):I like adding salt for flavor, but you can adjust or omit it to suit your tastes.

How to Make Lentil Tofu

Note that the complete instructions are also in the recipe card below.

1. Rinse the lentils.Rinse the dried lentils in a fine-mesh sieve or colander under cold water to remove dust and debris.

1. Quick-soak.Combine the lentils and boiling water in your heat-safe blender container (or in a separate bowl). Let stand for 15 to 20 minutes, until the lentils are plump and the water has cooled. Do not drain: the soaking water stays in the recipe.

1. Blend until smooth.Blend on high speed, stopping to scrape down the sides as needed. The mixture should be completely smooth, without grainy bits. A regular blender can do the job; it may need more time than a high-speed model.

1. Choose the firmness.Pour into a medium, heavy-bottomed saucepan and whisk in the room-temperature water and optional salt. Use the table below to choose the water amount; the boiling water used for soaking stays the same for every version.

1. Cook until very thick.Whisk over medium-high heat for 6 to 8 minutes, reducing to medium as needed if the mixture sputters. Look for a glossy, very thick mixture that coats the pan and clings heavily to the whisk. It should be beginning to set up, rather than remaining pourable. If it has not reached that stage, keep cooking and stirring.

1. Fill the dish.Scrape into an ungreased 8-inch square glass or ceramic baking dish and smooth the top. You can also use similarly sized nonreactive containers; I like a depth of about 1 inch.

1. Chill. Refrigerate uncovered for at least 60 minutes, until set. For a firmer texture, chill for at least 8 hours or overnight. The top side of the tofu will appear slightly dry.

1. Remove and cut.Run a dull knife around the edges, invert onto a cutting board. The bottom side of the tofu (now the top) will be glossy and smooth. Cut into cubes, slabs, or other shapes.

Choose Your Lentil Tofu Firmness

Use3/4 cup (141 g) lentils and 1 1/2 cups (355 mL) boiling waterfor every version. Only the water added to the saucepan changes.

For stir-frying, I recommend the extra-firm version and an overnight chill.

It’s official. You are a tofu-maker!

Taste and Texture

Red lentil tofu has a very mild, neutral flavor and a smooth, creamy texture. My original medium-firm version is tender; the firm and extra-firm versions hold their shape better when cooked. All three become firmer as they sit in the refrigerator and release some liquid.

Whole brown, green, or black lentils give the tofu a more noticeable lentil flavor and a less smooth texture. I enjoy those versions, too, but red lentils are my first choice when I want the most neutral flavor and creamy consistency.

Storage

• Refrigerator:Keep in the setting dish or cut into pieces and transfer to an airtight container. Refrigerate for up to 5 days from preparation. The tofu becomes firmer as it releases liquid.
• Freezer:The extra-firm version freezes reliable. Cut into cubes and freeze in an airtight container.
• Thaw:Defrost in the refrigerator. The cubes will feel wetter and springier after thawing. Place between layers of paper towels and press very gently to remove excess water. Pressing hard can break the tofu apart.

Serving Suggestions

Use lentil tofu in soups, curries, scrambles, sandwiches, andsalads, or cook it until golden and serve with your go-to dipping sauce. The extra-firm version is my choice for stir-fries and other dishes where you want distinct cubes.

How to Cook Lentil Tofu After It Sets

1. Coat tofu in starch and seasonings.Coat pieces of set tofu with cornstarch, potato starch, or tapioca starch, plus any additional herbs, spices, and a bit of salt, as desired (toss to coat, shake of excess). Then drizzle or lightly spritz with oil.

1. Air-fry.Place the coated pieces in the basket of an air-fryer. Air-fry at 400°F (200°C) for 15 to 18 minutes until golden brown and crispy.

1. Bake.Arrange the coated pieces of lentil tofu on a parchment-lined baking sheet and bake at 400°F (200°C) for 18 to 22 minutes until golden brown and crispy.

1. Skillet-fry.Coat the pieces as directed for air-frying or baking, or leave uncoated. Add a small amount of oil to a nonstick skillet and cook the pieces until golden. Let each side sear before turning. Moving them too soon can break them apart.

The tofu itself is oil-free. The optional cooking methods above include oil.

Flavor Variations

Whisk fresh or dried herbs, spices, or pepper into the saucepan when you add the room-temperature water and salt. Choose seasonings to match the dish you plan to make.

Nutritional yeast, chiles, or sriracha are other ways I like to add flavor directly to the mixture. Add them with the room-temperature water. Check any prepared sauce if you need the tofu to remain soy-free or gluten-free.

I use my lentil tofu recipe as a basis for my veganLentil Bacon Recipe.It is straightforward and satisfying!

I use tan lentils in my lentil tofu recipe to make my straightforwardVegan Gyros Recipe.

I use my red lentil tofu recipe to make myRed Lentil Salmon Recipe.

I have not tried this combination myself, but one reader reported using vegan chicken broth with poultry seasoning, liquid smoke, garlic powder, and onion powder for a smoky version. Choose a soy-free, gluten-free broth if needed, and adjust the optional salt to suit the broth.

Tips for Success

• Keep the soaking water.Blend the lentils with all of their soaking water; do not drain.
• Blend completely.Grainy batter makes grainy tofu. Scrape the blender sides and keep blending until smooth, pausing as needed to avoid overheating your blender.
• Cook to the texture cue.The mixture must become very thick and glossy, clinging heavily to the whisk and coating the pan. Chilling cannot make up for insufficient cooking.
• Measure the two water additions separately.The initial boiling water is the same for all three textures. Reduce only the room-temperature water for firm or extra-firm tofu.
• Chill ahead for frying.I suggest extra-firm tofu chilled overnight for stir-frying. Let each side brown before turning.
• Skip greasing the dish.Set tofu releases from a glass or ceramic dish without oil. A damp spoon can help smooth the top.

Ingredient Substitutions

• Whole red lentils:Whole and split red lentils both work. Use the same weight, 141 grams, since cup measurements can vary. Whole lentils may need more soaking time.
• Green lentils, brown lentils, or black lentils:Use 141 grams and the same water proportions. Allow more soaking time as needed. Expect a more pronounced lentil flavor and a less smooth texture.

• Salt:Omit or adjust the salt as you prefer.
• Dried beans:I use a separateDried Bean Tofu Recipebecause the method needs some important changes. I do not suggest substituting dried beans directly into this recipe.

Frequently Asked Questions

The mixture most likely needs more cooking. I look for a very thick, glossy mixture that clings to the whisk and begins to set up in the saucepan. It should not still be a thin, pourable batter when it goes into the dish. Also check that you used the correct amounts for both water additions.

The lentils need more blending. I suggest scraping down the blender sides and blending again until completely smooth. With a regular blender, pause as needed to keep the motor from overheating. Whole, darker-skinned lentils also produce a less smooth texture than split red lentils.

No! I designed the quick-soak method so you can use a regular blender. The tofu sets in a dish without pressing, straining, or a coagulant.

Yes. The lentils are cooked in the saucepan before the tofu sets. Once chilled and set, you can use it directly—for example, in a no-egg salad—or cook it again for a browned exterior.

Lentil tofu is my soy-free alternative, inspired byBurmese tofu (chickpea tofu). It is made by cooking a blended lentil mixture and letting it set, rather than by coagulating soy milk. I use it in many of the same dishes, choosing the firmness to suit the recipe.

Yes. Use a nonreactive container similar in size to an 8-inch square dish, or divide the mixture between smaller containers. I like the tofu to be about 1 inch deep.

No. Lentils contain carbohydrates as well as protein, so I do not describe this recipe as suitable for a strict ketogenic diet.