Brown Lentil Tofu Recipe

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5 from 3 votes

Made with a handful of pantry ingredients, this soy-free tofu comes together fast and is super easy to make!

Prep Time5

Cook Time10

Time to Set2

Total Time15

Course: dinner, lunch, Main Course

Cuisine: American

Servings:

Calories: 206kcal

Ingredients

1 cup uncooked brown lentils rinsed and picked through
2 cups water or broth
2-3 teaspoons seasoning please see notes
1 tablespoon extra virgin olive oil

Instructions

Line a 9x5" loaf pan with parchment paper and set aside.
In a high speed blender, combine lentils, water, and seasoning. Blend until lentils have completely broken down and a smooth batter forms.
In a saucepan, warm olive oil over medium-low heat. Pour the lentil batter into the pot. Whisk as it cooks over medium-low heat for about 2 minutes. At this point, it should start to become lumpy and somewhat thickened. Switch to a rubber spatula or wooden spoon and continue to stir as it cooks for about 5 more minutes, until it is uniformly thickened and resembles the texture of refried beans.
Transfer the lentil batter to the lined loaf pan. Spread to the sides until even and smooth on top. Allow to cool then cover and refrigerate for at least 2 hours, or up to overnight (for best results, allow to set overnight).
Once the lentil tofu is nice and firm, you can either cut it into cubes or slice into strips. It can be served as is, or you can add additional seasonings and grill or bake for about 10-12 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.

Notes

Feel free to use an all-purpose seasoning or a combination of what you might have on hand. I used 1 teaspoon garlic powder, onion powder, smoked paprika and salt.

Recipe is slightly adapted from Plentiful Alyssa's E-book Vitality Cooking

Nutrition