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.
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
Easy Homemade Lentil Tofu
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. Put over medium-high heat, and whisk continually as it cooks, until the lentil mixture gets thick, this will take about 5 minutes.
- 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.
Notes
Nutrition
More lentil recipes you might enjoy...
Amber B says
Mine turned out mushy, even after resting in the fridge overnight. Did I not cook it long enough on the stove? Is there any way to save it? I heated some of the blob in oil in a pan with a little sprinkle of salt, the crunchy parts were delicious, now I'm thinking some kind of savory pancake.
KM says
Would this work well in place of the tofu in your turkey roast seitan recipe?
Can’t wait to try lentil tofu. Tofu has doubled in price in my area in the last year and I live in a place that has a lot of locally grown lentils so this will be a game changer.
Thanks for the recipe!
Sam Turnbull says
Hi KM, I haven't tried it, but it is a similar texture so it might work ok. You may find that the seitan comes out a little different, but hopefully still delicious! Enjoy!
KM says
Thanks for the reply! I’ll give it a try and update with the results.
Cheers!
Chelsea says
Love the idea.I made a batch and tried air frying them however they puffed up and lost their shape and nearly became hollow inside. not sure where I went wrong, any ideas?
Shannon says
INCREDIBLE - omg. I can't have soy tofu anymore (hurts my tummy) but dang am I going to eat the heck out of this red lentil tofu, especially with the way you suggest cooking it! It's so versatile and I can't wait to make this a part of my meals weekly! Thanks for hitting another one out of the park, Sam!
Hilary says
I have never got on with tofu so was a little sceptical about this recipe, but wow, it was a truly wondrous outcome
I added it to a sweet & sour sauce recipe and it was super lovely.
So easy to make.
The basic ingredients are really cheap too. I will definitely be making this again. Next time I will look at a 'cheese' option as this will make a perfect base.
Judy says
I am a BC survivor of 3 years and i found out that there are different kind of BCs. I have the kind where i have to take hormon pills for 5 years and cannot touch any soy products. So , while some people can still eat soy after BC , some people are banner because the hormones are included in the BC. Let's just believe to our oncologists if they declare that to some people soy is forbidden. I do love tofu eventhough i can't eat it.
Terri says
Hi, Sam. This is a great red lentil tofu.My daughter and I love this. She prefers the lentil tofu now to the chickpea tofu. I’ve made this several times. I have Dupuytren's contracture in my hands and prolonged stirring is a problem. I cook the lentil mixture in the Vitamix instead of stirring it on the stove. I use the soup setting. PERFECT!
Thank you for great recipes. Happy Hollidays everyone.
Sam Turnbull says
So happy you love it!!
Sally Lim says
Your recipes are among my favorites, so I'm surprised I didn't like this one.
I love your baked tofu bites and thought it would be the same with red lentil tofu. However, it is quite different. The texture is mealy and a bit mushy, not smooth like soy tofu. It is objectionable enough that I can't eat it. Too bad because I was hoping for an alternative to soy.
Sam Turnbull says
If your tofu was mealy it sounds like you didn't soak and/or blend the lentils enough. THey should be blended until completely smooth. If you do not have a high-powered blender you could also try pouring the lentil mixture through cheese cloth before cooking it to remove and mealy bits. Hope that helps!
Sally says
Tried it again with success! I soaked the lentils for 30 minutes instead of 15. I blended longer--switched to High on the Vitamix for about a minute. So, Sam, you've maintained your record for winning recipes!
Sam Turnbull says
Haha amazing!!
Diana says
I have no words! Probably the coolest thing I have ever made! So much fun to make and even more fun to eat! I cooked it exactly as Sam suggested and it is amazing. My non-veg husband kept eating them and saying wow these are good! Thank you for such a wonderful recipe!
Sam Turnbull says
You're most welcome Diana! Thrilled you enjoyed it!!
Catherine says
thank you so much for this! I made this extra firm and it turned out so good! will this hold well in marinades?
Sam Turnbull says
I haven't tried marinating it yet, but yes, I think it should.
Raghu Parthasarathy says
It's rare to find a recipe that's really different than anything I've seen before -- that in itself is exciting! Plus, it's extremely easy! My only criticism is the name, since "tofu" implies soy -- these are basically lentil cubes -- but I can see the motivation. I made these; they're great. Bland, of course, but they go well in other things. Also, I can imagine adding spices to the lentil puree itself. I'm keen on trying other lentils, even if it takes a bit of pre-cooking... Thank you!
Sam Turnbull says
Glad you enjoyed!
Sherrie says
I love this recipe!! I made the tofu yesterday and then baked it today using Sam’s recipe for tofu bites (mine are more like crumbles) and it turned out delicious!! I’ve never made my own tofu before but now I’m curious to try some of the other methods mentioned in the comments, too. This will be going into my regular rotation. This might be my favorite way to eat lentils!!
Sam Turnbull says
Amazing! So happy you enjoyed it Sherrie!
Becca says
I follow both your blog and Camilla’s blog and love them both! I like your crispy version! But I saw some of Camilla’s comments on Facebook about your taking this from her blog. That’s where I first saw lentil tofu and I’ve been making it since she posted it last year. I have to say, I think you need to give her more credit for coming up with this in the first place. It was her idea. But you came up with a yummy way to use it, which I like. Just a fan’s point of view.
Lena says
This lentil tofu recipe is from 2014. Way before Camilla's. https://fatfreevegan.com/slowmiracle/2014/10/14/two-ways-to-make-your-own-soy-free-burmese-style-tofu/
Alicia says
hi
I tried this but it didn't thicken, was like a soup.
What did I do wrong?
Sam Turnbull says
Hi Becca, I gave her credit and linked to her page twice in this post. I was also inspired by a few other recipes and tagged those as well. This is standard practice for food bloggers. I also asked her if there was another way she would like to be credited, but she was not open to constructive conversation. Making tofu out of lentils and various beans is a very very old practice, this is not new. The version I posted is simply my take, with the measurements I like to use. I hope this helps clarify! 🙂
Tg says
Is this more of a firm tofu, or a silken tofu? How does it hold up when cooked with liquids?
Sam Turnbull says
It's like an extra-firm tofu on the outside, but creamy in the middle. I haven't tried simmering it in liquids yet so I would probably pan fry or air fry the tofu separately, then add it liquids just before serving
Sam Turnbull says
I just wanted to update you that I tried simmering it in a curry, and it did hold its shape, but 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. 🙂
Annie says
I make Burmese tofu, with gram flour, as mentioned above. I don't find I cam use it as a substitute for paneer. Would this lentil tofu work, or would it dissolve in the curry?
Sam Turnbull says
I haven't tried simmering it for a long time yet, so I would probably pan fry or air fry the tofu separately, then add it to the curry just before serving 🙂
Annie says
Gosh, Sam. Thank for trying this out. It looks so good, I'll try it this weekend.
I've seen Moong Dal used in similar fashion to make omelettes. So many exciting ideas to experiment with!
Keep on being kind to our planet
Annie
Sam Turnbull says
I just wanted to update you that I tried simmering it in a curry, and it did hold its shape, but 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. 🙂
Sunny says
Thank you, Sam. Just the right recipe at just the right time. On IG, I recently saw someone making tofu with various legumes and was intrigued. Your recipes are always well researched and tested so I feel confident giving this a try. Thank you again.
Sam Turnbull says
I hope you love it Sunny!!
Rose_Anne says
Sadly, Sam, tofu is "contra-indicated" for breast cancer survivors (I'm not sure about the legitimacy of the science behind that), so my sister doesn't touch the stuff.
I'm purely delighted to be able to make another vegan dish for her, and cannot thank you enough.
Thank you!
Gretchen says
I'm a BC survivor and eat soy nearly every day. The 'estrogens' in soy tofu are phyto-estrogens, and they are actually beneficial for regulation of estrogens in the body. Especially in lower-processed forms such as edamame and tempeh. You'll find most high soy-consuming countries have the lowest rates of breast cancer.
Rose_Anne says
Thanks most kindly, Gretchen, for your extremely informative response. I particularly like your clarity on the matter (something not easily found when it comes to the medical profession and their reasoning).
Marie says
Thank you for the response because you are absolutely right. There is so much bad info being circulated to destroy the non-gmo soy farmers that are still out there. I know many people who had cancer, quit meat, and eat soy with no problem. My dear mom had a double masectomy and had a clean bill of health from 1998 until she died in 2019 at age 84. I know a family that had 3 girls and 2 boys that were raised vegan from birth until adulthood, still are vegan, and ate soy with not one problem. They were all homeschooled with excellent IQ and scoring on the big test. Yay for soy. :-))
Stephanie says
Rose_Anne, sadly your sister has been misinformed with outdated info. Soy is actually protective against breast cancer. Make sure to buy organic!https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/soy-breast-cancer-risk/faq-20120377
Rose_Anne says
Thank you very much, Stephanie, for taking time to provide relevant information. Truly appreciated!
Erin says
Hey Rose Ann - I have breast cancer too. My oncology nutritionist told me the evidence suggested that processed soy products - like soy protein isolate and texturized vegetable protein - were risk factors. However less processed soy foods like tofu, edamame, soy milk, etc. are, as others have said, protective.
Rose_Anne says
How lovely of you to reach out as well, Erin: I'm absolutely amazed by the generous spirits who've responded, and very much hope all of you continue to test "all clear" in the coming years. Thank you for your perspective, and I can't wait to share all this with my beloved little Sis.
Sam Turnbull says
Hi Rose_Anne, I can see there have been some other helpful comments here, but yes the rumors about soy being bad for us is a myth. You can learn more in this video "Is Soy Healthy for Breast Cancer Survivors?". Of course lentils are healthy too so you can enjoy all these options 🙂
Rose_Anne says
Thank you very much, Sam! I appreciate your thoughtfulness, and the link, AND your excellent recipes! (I delight in telling my 'considering plant-based' friends that you're another Canadian farm girl who used to eat meat.)
Agnes Chrismer says
How would this taste as a tofu scramble? Would I need to increase certain spices?
Sam Turnbull says
I haven;t tried it in a scramble yet, but you can always add more spices to taste 🙂
Nina says
just wondering if you can substitute other lentils or does it work best with red?
Dianna says
Hi Nina,
I’m not Sam, but this is copied and pasted from her above post:
“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.”
I hope this helps!
Camille Demarais says
You can make tofu using chickpea flour--been doing it for years, not because I don't or can't eat soy tofu, but for convenience, and no grinding of beans is necessary. Tofu has been made this way in Burma forever, where it's called shan. In a well-seasoned or otherwise nonstick skillet, it pan-fries beautifully.
Cyndy says
Would love to know how you make this, Camille Demarais
Camille Demarais says
Hi Cyndy,
I use the recipe from OneGreenPlanet.
Also, in reply to Agnes, yes, it scrambles beautifully, and then, chilled, makes great "egg" salad sandwiches, with a sprinkle of kala namak.
Hope this helps!
Sam Turnbull says
Yes, chickpea tofu is great too!
Sam Turnbull says
Other lentils do not soften quickly in just boiling water so they would need to be cooked. The technique would be different and I haven't tried other lentils yet!
Patti says
Sam! This is brilliant!!
I have been avoiding soy, & miss tofu.
I can't wait to try this- I know it will be awesome as I haven't had a recipe disappointment from you yet!
Sam Turnbull says
I hope you love it Patti!