⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Soy-free tofu alternative made from red split lentils. No overnight soaking required. Use in curries, stir-fries, bean or pasta dishes, or enjoy on its own with dipping sauce.
Ingredients
- 100 g red split lentils (3½ oz / scant ½ cup)
- 1 tbsp nutritional yeast (15 ml)
- ½ tsp salt
- 300 ml water (10 fl oz / 1¼ cups)
Instructions
- Pour the red lentils into a medium, heatproof bowl and cover with plenty of boiling water (the lentils will start to expand, so pour a good 10 cm / 4 in over them!). Soak for 45 minutes.
- Once soaked, drain the lentils, rinse them, and add to a blender with the nutritional yeast, salt and water.
- Blend until no lumps remain and you have a smooth, salmon-coloured liquid.
- Heat a medium heavy-bottomed saucepan or casserole on medium heat, then pour in the lentil mixture and whisk for 5-7 minutes until it’s thickened to a smooth paste. The mixture should be thick enough to stick to the whisk in globs. If it isn’t thick enough, keep heating and whisking.
- Grab a glass food storage container or silicone mould (5 × 5 in is a perfect size, however it doesn’t have to be square, a rectangle is fine) and pour the mixture in. Smooth it out on top so it’s even, then leave to cool for 1 hour in the fridge.
- Once cooled, pop the lid on and store in the fridge for up to 5 days.
Notes
Cooking: When you’re ready to eat it, upturn the container onto a chopping board and slice into rough 2 cm (¾ in) cubes (or any other shape of choice). Make sure to coat the red lentil tofu in cornflour, spices of choice and seasonings before either baking, air-frying or pan-frying. Pan-fry in plain cornflour, then add a splash of tamari towards the end as the edges start to crisp up nicely.
Storage: Store in the fridge for up to 5 days.
Uses: Use as a substitute for tofu in most recipes in curries, stir-fries, bean or pasta dishes.
Source: Sophie Waplington, Soph’s Plant Kitchen