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
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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.
Naomi says
Hi
Thank you so much for all your wonderful healthy recipes!
I wanted to ask
If I put less water, will the tofu be firmer?
Because I want to use it how I in regular tofu recipes, I'm off soy so looking for a replacement.
Say your egg salad recipe. Can it work with this tofu? If not, are there any other ideas?
And tofu shnitzel is another one that I really like and am looking for a soy free version.
Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Naomi, I wouldn't reduce the water, but you can try cooking it longer so more water is cooked out of the lentil tofu. It will always be a bit softer than soy tofu, that's just the nature of it. As mentioned in the recipe notes, you need to cook the lentil tofu or it could have a strong raw lentil taste (which is not nice). So use this tofu baked, fried, air fried, etc, but do not serve it raw. In the egg salad recipe I use raw soy tofu, so this lentil tofu would not work well in that recipe. The tofu schnitzel should work fine tho. Enjoy!
Anna says
Super easy and delicious recipe! I can't believe I've never done this before - I'll definitely be making it again. So simple but such a yummy and versatile alternative to shop-bought tofu.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So thrilled you loved it so much Anna!!
Ray says
You can use other types of lentils to achieve the same thing. Green/brown lentils can be blitzed and cooked to make an earthier tasting "tofu". Also works with Indian "dals" like urad dal.
Sam Turnbull says
Yes absolutely. Please note that other types of lentils need longer cooking time so you would need to cook them separately in a pot first. 🙂
Heidi says
Hi Jess, what about the lectins, which are toxic and found in undercooked legumes? It seems like this recipe does not include enough cooking time for them to decrease to safer levels?
Thank you!
Sam Turnbull says
Red lentils cook very quickly. The lentils in this recipe are fully cooked and safe to eat.
Rosie says
I am addicted. Using the marinade made these little crispy pillows FIRE!
I couldn’t wait to try half the recipe so I popped out one square to cut up up and put in the air fryer.
I don’t know what happened, I ate the entire bowl… in any case, I am saving this recipe for all my weekend snack cravings.
Jess @ IDTLC Support says
Yes!!! They're so good you can't stop!
Laurie Kudoba says
This recipe is amazing! So delicious in the air fryer with a lovely texture and flavour!
Jess @ IDTLC Support says
Fantastic! We're happy you liked it!
Mark says
Thank you, this has been such a treat for us. We’ve used green lentils in one and red in another, and looking forward to trying others. A long blitz in the blender worked best.
Jess @ IDTLC Support says
That's fantastic! We love to hear that you're experimenting!
Olen says
Sorry, but this is not true tofu, which is high protein, low carb. By definition, when you solidify a liquid with starch, what you have made is pudding...even if not sweet. Tofu, by definition, is actually true cheese, by definition. That is, coagulated milk protein. It doesn't have to be of animal origin to be cheese.
Karl says
Lentils are also high in protein, so while it is not (by definition) "true tofu" it does make a very good substitute. The amino acid composition of lentils is not quite as good as that of soya beans (and by extention tofu), but eaten as part of a varied diet this is unlikely to be an issue
Markus Andersson says
If I want to save some by freezing them, should I do that before or after I baked them?
Jess @ IDTLC Support says
Either way should work! The recipe notes that you can freeze after the lentil tofu has set (and before your cooking method).
Katherine D Emerson says
This tasted great along with a baked potato and some broccoli for dinner BUT it was very mushy. Sam, how long should the tofu be refrigerated before it is cut apart into pieces to be cooked? Maybe I didn't let it set long enough. I loved the "breading" on it but the inside was too mushy. When I put some of the tofu pieces into a bowl along with the breading ingredients it became quite a mess. Ideas/suggestions for next time?
Thank you 🙂
Sam Turnbull says
Hi Katherine, once the tofu is set (solid) it is ready to use. This takes maybe an hour or two in the fridge but there is no harm leaving it overnight. The tofu is much softer than traditional tofu, which is why I describe it as soft and creamy. You have to be quite gentle when working with it. Hope that helps!
Katherine D Emerson says
Thanks, Sam. I'll definitely put this recipe in my regular rotation, and let it set in the fridge much longer next time.
The second time I cooked some, I just sprinkled it with salt & pepper, some red pepper flakes, and Italian seasoning. Very simple but good and it didn't get too mushy that way. I love the crust that it forms.
Have a nice day 🙂
Janet says
You can cut down the water by a cup to make it firmer.
Rhys says
Oh my god it tastes disgusting!
Vancouverite says
Sam, you're so creative! Love this!
I just made this... My lentil tofu set up within about 1.5 hour in the fridge, nice and firm, so I cut it up into pieces and coated these with your suggested (very tasty) coating... it's baking in the oven right now! Actually, I'm gonna go get them and sprinkle on some ground-up nori to the top for a bit of a sea taste. I know this recipe is a winner.
Possibly useful tip: I cut mine into the shape of thick cut fries, about 1.5" long and about 2/3" thick, and then arranged them on a cooling rack over a parchment-lined baking sheet in the oven so that they cook nicely on all sides like I imagine would happen with an air fryer (therefore using a bit less oil).
Nicole says
What is the dipping sauce you have in the picture?
Brandi says
I added 2 garlic cloves & a thumb sized piece of ginger (sliced) to the lentil soak. Used an immersion blender. I followed the baked instructions adding 1/4 sesame oil 3/4 olive & sambal sauce for extra heat. This was by far the best of texture tofu I've ever made. Even my super carnivore hubby enjoyed it.
Jess @ IDTLC Support says
Amazing! Sounds delicious!
Tami says
Question, if I add some spices into the mixture before it is set (garlic powder, onion powder), will that affect the setting process?
Sam Turnbull says
No that should work fine. Enjoy!
Nicole says
I actually add garlic and onion powder and some smoked paprika to mine during the blending process gives it a nice smoky flavor when I baked it tasted like salmon
Paul says
Thanks for this recipe, I love this stuff, and the possibilities with flavourings are endless. It's a lot less hassle than making soy tofu! I blended the lentil mix, put it in a microwave safe bowl, and zapped it in the microwave on simmer for a few minutes, then let it set in the same bowl. It worked well, and saves washing a saucepan if you don't mind microwaving stuff. I've used this method successfully to make vegan cheeses using carrageenan in the past. Having air fried cubes until lightly browned, my lentil tofu is going to be the protein in a chili garlic veggie stir-fry this evening 🙂
Jess @ IDTLC Support says
That sounds great! Thanks for sharing some your tips!
Renee says
Hello, Sam thanks for the recipe. I just made it and it came out great! I used brown lentils that I had soaked overnight. I don't like the taste of red lentils. I am going to brown them in the oven tomorrow. Thanks again for the recipe.
Jess @ IDTLC Support says
Great stuff, Renee!
Tahira Akhtar says
I love this recipe. I cut them into small slides instead of cubes but it in the air fryer and made it into a sandwich. Had a similar texture to the egg mayo sandwiches I used to make. Love this will definitely recommend
Also if you let it sit in the fridge for longer a lot more water comes out and it becomes firmer.
Jess @ IDTLC Support says
Fantastic! Thanks for sharing your experience!
CATRIONA MACAUSLAN says
This will go on high rotation! Easy and tasty. Great texture too. Sure you could add different spices both to the tofu and the coating. Thanks.
Jess @ IDTLC Support says
So glad you like it!
Mary says
Tofu has been getting very expensive so I decided to try making this lentil tofu today. Super easy, quick and delicious. I had lentil flour so i used that and mixed it with hot water ans spices on the stove. Can't wait to experiment with different spices to the mix.
Jess @ IDTLC Support says
We're so happy you enjoyed and we can't wait to hear how your experiments go!