Brown Lentil Tofu Recipe- Made with simple pantry ingredients, this soy-free tofu comes together fast and is super easy to make. Each serving packs 13 grams of protein!
Whether you’re not into eating soy or just want to mix things up, this brown lentil tofu is a great alternative.
The best part is that it is SUPER EASY to make. You just blend up uncooked lentils with water and seasonings, cook it on the stovetop for less than 10 minutes, then transfer to a dish and refrigerate for a few hours. Bada bing, bada boom. Protein is served.
Brown Lentil Tofu Ingredients
- Uncooked Brown Lentils– Using brown lentils makes for a firm and hearty tofu that also resembles the color of meat once it’s cooked. Not that it matters but just saying. I haven’t tested it green or red lentils so I can’t say for sure how it would vary with those varieties.
- Oil- We’ll need just a few tablespoons of oil to keep the lentil mixture from sticking to the pot as we cook it. If you have a non-stick pan, you can probably use less or omit the oil altogether.
- Seasonings– I’m combining seasonings as one ingredient but it will vary depending on what you choose. You could use an all-purpose seasoning or break it down with a combination of what you already have on hand such as garlic powder, onion powder, smoked paprika and salt.
How to Make Brown Lentil Tofu
NOTE: You will need a high speed blender to break down the lentils. You can go with the big dog (AKA Vitamix) or use something smaller like a Nutribullet.
- Combine lentils with water and seasonings in a blender. Blend until smooth.
- Warm oil in a saucepan. Add the lentil batter. Whisk until lumpy then use a spatula to stir until batter is thickened, with a texture similar to refried beans.
- Transfer to lined baking dish. Refrigerate until firm, for about 2 hours or overnight.
- Slice into strips or cut into cubes and serve as desired!
Serving Suggestions
I enjoy slicing the lentil tofu into strips and grilling or baking them with a little more oil and seasonings to match the flavors of the dish I am serving it with. This make it ideal for wraps, sandwiches or tacos. Keep an eye out for a wrap idea coming soon! 😉
However you can also cut it into cubes and serve it as you would soy-based tofu, alongside pasta, salad, rice and/or vegetables.
More Recipes Using Lentils
Brown Lentil Tofu Recipe
Made with a handful of pantry ingredients, this soy-free tofu comes together fast and is super easy to make!
Servings: 4
- 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
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Line a 9×5″ loaf pan with parchment paper and set aside.
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In a high speed blender, combine lentils, water, and seasoning. Blend until lentils have completely broken down and a smooth batter forms.
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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.
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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).
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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.
Recipe is slightly adapted from Plentiful Alyssa’s E-book Vitality Cooking
Calories: 206kcal, Carbohydrates: 30g, Protein: 13g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 591mg, Potassium: 484mg, Fiber: 15g, Sugar: 1g, Vitamin A: 265IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 4mg
