Author: Easy Homemade Lentil Tofu requires just 2 ingredients (red lentils and water), and is super quick to whip up! This is the perfect recipe for anyone who cannot eat soy, or just wants to change it up a bit. The end result is a tofu that can be crisped up on the outside and is melt-in-your-mouth tender in the middle. You can use it 1 to 1 as a sub for soy tofu- season and cook it any way you like!
The other day I saw an Instagram Reel by my friend Carleigh of PlantYou, where she turned red lentils into tofu, inspired by PowerHungry recipe. I knew I had to try it immediately! I'm so glad I did as this is such a brilliant soy-free tofu option. I've adapted the recipe slightly with the ratios that I found worked best, and I've also included a recipe for my favorite way to prepare this tofu- crispy and generously seasoned on the outside and melt-in-your-mouth creamy and tender on the inside. Trust me when I say, this might just be your new favorite high protein treat!
Common Questions:
Is there a non soy tofu? Yes!! Red lentil tofu is the perfect soy-free tofu sub.
So what does it taste like? The tofu is quite mild in flavor with a slight hint of lentil taste. It's a great base for any savory seasonings.
What is the texture like? Before you cook it, the tofu is soft and bouncy. Once cooked it crisps up on the outside (depending on your seasonings), and is creamy on the inside. Some people have said the texture is similar to polenta, but I think it's closer to extra-firm tofu but with a soft center.
Can you use any kind of lentils to make this tofu? No, you will want to use red split lentils as they have a very quick cooking time and will soften quickly with just boiling water. If you want to use another type of lentil it may require cooking.
Can this tofu be frozen? Yes, simply prepare the tofu, let it set, then wrap well and place in an air-tight container. Let it thaw before using.
What's the best way to cook lentil tofu? Baked, air fried, or pan-fried are my favorite methods for cooking lentil tofu. I've included a recipe for my favorite way to prepare the lentil tofu below. It works great with any of my tofu crumbles recipes, such as my vegan chorizo, or vegan bacon bits. I've tested making tofu scramble with this lentil tofu, but the texture didn't hold up that well as it kind of melted into a bean mush, not bad, but not great. I have also tried simmering it in curries or soups, and while it did hold its shape, I still preferred the texture of the tofu when baked, air fried, or pan-fried. So I would bake, air fry, or pan fry the tofu separately, then add it to soups, stews, or curries just before serving, for the best taste and texture. Check out these 80+ tofu recipes for even more inspiration on how to use it.
How to Make Easy Homemade Lentil Tofu:
Add the boiling water, lentils, and salt (if using) to your blender. Let the lentils soak in the blender with the lid off for 15 minutes, or until the lentils look pale and softened.
Once the lentils have softened, put the lid on the blender and blend the mixture until it is completely smooth. If the water is still hot, be careful when blending, start blending at the lowest speed, gradually increasing the speed to ensure it doesn't erupt.
Once blended, pour the lentil mixture into a medium saucepan. Put over medium-high heat, and whisk or stir continually as it cooks.
The lentil mixture will begin to thicken and keep cooking it until... 
it gets super thick, this will take about 5 minutes.
It will start to set almost right away so working quickly, pour into a heat-safe container and spread evenly. I used a glass food storage container, but you could alternatively use a baking dish, or silicone baking mold. No need to grease your dish. Let the lentil tofu set and chill in the fridge. This easy homemade lentil tofu will be a light salmon color. How cute!
Once set you can cut and bake, pan fry, or air fry, just like soy tofu! I've included a recipe for my favorite way to prepare it but feel free to get creative. This lentil tofu should work as a 1 to 1 sub in most soy tofu recipes.
This lentil tofu is...
- quick and easy to make
- crisp on the outside, soft and creamy on the inside
- completely soy-free
- the perfect sub for soy tofu
More Ways to Prepare This Easy Homemade Lentil Tofu:
(Sub lentil tofu 1 to 1 for soy tofu)
Tofu Pancetta and Pea Pasta
Vegan Tofu Salmon
Easy Sticky Teriyaki Tofu
Vegan Chorizo Tofu Crumbles
Crispy Sesame Crusted Tofu
Vegan Tofu Bacon Bits
Almond Rosemary Lemon Crusted Tofu
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon Appetegan!
Sam Turnbull
(click stars to vote)
Easy Homemade Lentil Tofu
Servings: large block of lentil tofu about 600g/21.2oz
PRINT
PIN
COMMENT
Ingredients
For the Lentil Tofu:
- 3 cups boiling water, *see notes
- 1 cup red split lentils
- ½ teaspoon salt, (optional)
For My Favorite Way to Cook Red Lentil Tofu (optional):
- 2 tablespoons cornstarch
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne, (optional for spice)
Instructions
To make the Lentil Tofu:
- Add the boiling water, lentils, and salt (if using) to your blender. Let the lentils soak in the blender with the lid off for 15 minutes, or until the lentils look pale and softened. Once the lentils have softened, put the lid on the blender and blend the mixture until it is completely smooth. If the water is still hot, be careful when blending, start blending at the lowest speed, gradually increasing the speed to ensure it doesn't erupt.
- Once blended, pour the lentil mixture into a medium saucepan. Place over medium-high heat and cook, whisking constantly, until the mixture is very thick and glossy, like thick polenta and almost difficult to stir. This may take longer than 5 minutes, depending on your stove.
- It will start to set almost right away so working quickly, pour it into a heat-safe container and spread it evenly. I used a glass food storage container, but you could alternatively use a baking dish, or silicone baking mold. No need to grease your dish. Let the lentil tofu set and chill in the fridge. Once set you can cut and bake, fry, or air fry, just like soy tofu!
For My Favorite Way to Cook Red Lentil Tofu (optional):
- If you would like to prepare the lentil tofu as I do, slice your lentil tofu into 1-inch cubes. Add the tofu to a large mixing bowl then sprinkle over the cornstarch, nutritional yeast, soy sauce, olive oil, garlic powder, and cayenne (if using). Use a spatula to gently toss and coat the tofu. If the marinade is a bit think you can add a small splash of water as needed.
- Air fryer method: Preheat your air fryer to 350F (180C). Spray the heated fryer basket with spray oil, then spread the tofu in a single layer in the basket, allowing space between each tofu cube for the best airflow. Air fry the tofu for about 15 - 20 minutes, shaking 1 to 2 times, until golden.Oven-baked method: Preheat your oven to 375F (190C). Line a large baking sheet with parchment paper. Prepare the sauce and tofu as instructed. Spread the tofu evenly across the baking sheet and bake for about 30 minutes, stirring halfway through, until golden.
Nadiya says
Can you add xanthan gum or psyllium husk to bind it better? So it’s not so soft on the inside.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nadiya! I haven't experimented with this, but it should bind just fine on it's own without any additions.
Alexan says
Wow! Such a good recipe! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alexan! So glad you enjoyed it, thank you 😊
Lois says
tried and true. absolutely delucious.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that, Lois! Thank you so much 😊
Mykola says
I'm very glad to report this works, to an extent, even with whole brown tofu! The texture was grainier despite my best attempts, but someone suggested to me that that could probably make for great substitute spam, so I'll try it with whole red lentils and a dash of MSG.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Mykola I love this experiment!! 😄 And yes, it definitely turns out a bit grainier with whole brown lentils, but I’m so glad it still worked for you. Thank you so much for the awesome comment!
Ali says
Will definitely try this! Also wondering if this technique would work with green lentils, perhaps using a longer soaking time?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question! Green lentils will definitly work, I recommend soaking them overnight to ensure they are soft. The texture may be a bit different and the tofu will be a green color but it will still be great. If you try it, let me know how it goes!
Kathryn says
I love this! So simple, so easy. I made it with veggie broth instead of water for flavour.
Jess @ It Doesn't Taste Like Chicken says
Fantastic! Thanks for your review, Kathryn!
Sara says
I won’t lie, I was a bit scared I wouldn’t like lentil tofu. I love the firmness of regular soy tofu, but this was soooooo delicious. I coated the pieces in soy sauce, garlic powder and cornstarch, the air fried. 10/10 will be making again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sara! That sounds SO good 🤤 Love the seasoning and air-fryer combo. I’m thrilled it won you over, thanks for the great review!
Ariane says
I have a soy allergy and I love this lentil tofu! I’ve been trying to figure out if I could turn it into a tofu turkey. Do you think this could work? Any ideas how?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ariane, you could try using the lentil tofu in my Brown Sugar and Mustard Glazed Tofu recipe 😊 The flavor and glaze would work beautifully, but just keep in mind that lentil tofu is much softer than extra firm soy tofu, so it won’t press, score, or get quite as firm or sliceable. I would skip the scoring step, handle it gently, and bake it in a small dish so it holds its shape while it firms up. You’ll get a tasty glazed roast style result, just more delicate than the original.
Ariane says
Thanks so much!
Morgpunk says
Added marmite and cayenne pepper to mine.
Very very tasty
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh sounds great!
shelley bullen says
turned out mushy
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shelley! This lentil tofu doesn't have the same texture as soy tofu, it is very tender and creamy. How did you prepare it? As noted in the post the best way to prepare it is to bake, pan-fry, or air fry. Other techniques such as scramble, or simmering in soups can make it mushy (so I don't recommend those). I hope that helps!
Tahira Akhtar says
Think you can change how firm you want the tofu by adding less water to make a firmer tofu.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing that tip, Tahira! It might be a bit more difficult to blend, but worth a try. 💛
Gloriadawn says
Easy to make and delicious thank you
Jess @ It Doesn't Taste Like Chicken says
Fantastic!
Em says
I mixed mine in a food processor and then put it in the sauce pan and it's not shiny. It looks foamy on top. Did I do something wrong?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Em, Foamy-ness is just bubbles, they will pop! Just keep cooking it and mixing it and it should come out just fine.
moz says
Trying this recipe today, but fyi, I cannot open this page on my phone due to a pop-up that cannot be closed.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Moz, oh no sorry you had that experience! We do have one email opt in pop up (to encourage readers to join the mailing list so they can get even more goodies), but there is a big X on the top right hand corner to close it. If you are not seeing that, can you please take a screenshot and email us and let us know what device you're using so we can try to fix it? Thanks so much!
Karen says
Nokia Android. Same issue. I can't see your recipes on my phone and pressing the X doesn't delete the pop up.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karen! Thanks for flagging this, I’m really sorry about the mobile issue. Can you email me a screenshot of what you are seeing so I can send it to my tech team?
MePBatB says
Could a good immersion blender (hand held blender) be used? I think I will try that even before I get a response. Love this idea so much.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes that should work, just make sure that everything is blended until it is completely smooth (no bit remain). EnjoY!
MeBPatB says
Thank you. Going to give it a go today!!!