Red Lentil Tofu
207kcal
This delicious tofu-like high-protein food is made from red lentils. This recipe is best air-fried or baked if low or no oil is desired. It is also known as Burmese tofu or Shan tofu, which is typically made from yellow lentils or chickpeas.
Ingredients
Tofu Ingredients:
- 1 cup Red lentils
- 3 cups boiling water See notes
- ½ tsp salt optional
- ½ tsp garlic powder optional
- ½ tsp onion powder optional
- ¼ tsp ground pepper optional
Tofu Batter (optional):
- 2 Tbsp tapioca flour fine ground
- 2 Tbsp nutritional yeast
- 2 Tbsp coconut aminos Or Tamari
- ½ tsp garlic powder
- ¼ tsp cayenne pepper optional
- 1 tsp neutral oil optional - sesame has oxalates
Instructions
Lentil Tofu:
- Add the lentils, spices (if using) and boiling water to your blender. Leave to soak in the blender for 15 minutes. Typically, the lentils will appear pale and have softened.
- Place the lid on the blender and blend the lentils until completely smooth. Gradually increase the blender speed to high. You likely will still need to stop and use a spatula to push larger particles back into the mix.
- Once smooth, pour the mixture into a medium saucepan. Place over medium-high heat, whisking constantly until the mixture becomes very thick and pasty, and more difficult to stir. This may take longer than 5 minutes.
- Be prepared and have a glass storage container nearby. Using a spatula, pour the mixture into a heat-safe glass container and spread it evenly without grease. It will start to set immediately, so work quickly in smoothing out the mixture so that when cut, the tofu cubes will be consistent.
- Place the prepared mix in the fridge for at least a couple of hours to set. Once set, turn the somewhat jelly-like mixture upside down and place it on a cutting board. Cut the block into 1” to 1 ½” cubes. I use an 8 x 8” glass baking dish and still need a small 3 x 6” container, and spread the mixture so I don’t need to cut a thicker block in half before cutting the cubes.
Light Tofu Batter Option:
- This is a simple toss and cook mixture I like for excellent air-fried tofu. It also works well for baking and frying. Place the tofu cubes in a suitable mixing bowl, then sprinkle over the tapioca flour, nutritional yeast, coconut aminos, olive oil (leave out for oil-free), garlic powder, and cayenne (if using). Use a spatula to gently toss and coat the tofu.
Air Fryer Method:
- Preheat your air fryer to 350 degrees (180C). Heat and wipe the fryer basket with oil to reduce sticking. Place the tofu in a single layer in the basket, allowing space between each cube for good circulation. Air fry the tofu for about 15 - 20 minutes, shaking the tofu loose 1 to 2 times, until golden.
Oven-Baked Method:
- Preheat your oven to 375 degrees (190C). Line a large baking sheet with parchment paper. Batter the tofu as instructed. Spread the tofu evenly across the baking sheet and bake for about 30 minutes, flipping the tofu halfway through.
Notes
Oil-free option: substitute the olive oil for vegetable broth or water. This tofu can be baked, fried, or air fried - do not serve it raw. It is best to cook the lentil tofu before using it in other dishes. I like adding optional spices for a bit more flavor. Cooking after refrigerating and cutting is recommended. Using the simple batter recipe above is optional, but cooking the cubes is recommended before adding them to other recipes like a stir-fry. You can use the cooked lentil tofu as you would any tofu, from salads to a stir-fry, and beyond. Inspired By: powerhungry.com, itdoesnttastelikechicken.com, nikkivegan.com & others