1-Ingredient Red Lentil Tofu Recipe
This simple and nutritious 1-Ingredient Red Lentil Tofu recipe uses just red lentils and water to create a smooth, protein-rich tofu alternative. By soaking, blending, cooking, and setting the lentil mixture, you get a versatile, homemade tofu that can be sliced and cooked just like regular tofu. Perfect for adding a plant-based protein boost to your meals.
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: About 6 servings (approx. 400-450 grams of tofu)
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Ingredients
- 1 cup split red lentils (masoor dal)
- 2 cups boiling water
- 2 cups water at room temperature
- 1 teaspoon salt (optional)
Instructions
- Soak Lentils: Wash and soak the red lentils in water for 1-2 hours. After soaking, rinse them thoroughly with running water to remove any impurities.
- Prepare Boiling Water: Bring 2 cups of water to a rolling boil and then add it to the soaked lentils. Let the lentils sit in the hot water for 15-20 minutes to soften further.
- Blend Mixture: Transfer the soaked lentils and the hot water to a blender and grind them into a fine paste. Pour the blended lentil paste into a large saucepan.
- Add Remaining Water and Salt: Add the remaining 2 cups of room-temperature water and the optional teaspoon of salt to the saucepan. Whisk thoroughly to combine all ingredients evenly.
- Cook Lentil Paste: Place the saucepan on medium heat and bring the mixture to a boil. Reduce the heat to low and cook for 10-12 minutes, stirring continuously to prevent lumps. Cook until the mixture thickens and forms a cohesive mass.
- Set the Tofu: Grease and line a square tin with parchment paper or a non-stick lining. Pour the cooked lentil mixture into the tin and level the surface with a spatula. Allow the mixture to cool to room temperature.
- Refrigerate to Firm: Place the tin in the refrigerator and chill for at least 4 hours, preferably overnight, to let the tofu set and firm up. The longer it sets, the firmer the tofu will be.
- Slice and Use: Once set, remove the tofu from the pan, slice it as desired, and cook it similarly to regular tofu in your favorite recipes.
Notes
- Soak the split red lentils for at least one hour to soften the lentils and aid in blending, which results in a smoother tofu texture.
- For an even silkier tofu, strain the blended lentil paste through a fine-mesh sieve or cheesecloth before cooking to remove any coarse particles.
- Using a non-stick saucepan makes cooking easier and helps prevent sticking or burning of the lentil paste.
- Allow the tofu to fully chill and set in the refrigerator, ideally overnight, for the best firmness and ease of slicing.
Find it online: https://flavorspath.com/1-ingredient-red-lentil-tofu-recipe/
