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.
Suzie says
I've heard good things from people who have tried this recipe and I plan to have a go at it. Can you add seasonings/spices to the mix before you leave it to set, or is it better to make it plain and add the spices etc after?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Suzie, yes you can! If you want to add seasonings I recommend adding them to the blender before cooking so the mix in thoroughly. I hope you enjoy it!
Suzie says
Thanks Sam - I'll have a go.
Andrea says
Hi!
I would really love to make this but I don’t have a blender. Could it be made in a vitamix or a food processor?
And any advice on settings if yes.
Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Andrea, yes, a Vitamix works perfectly for this! A food processor can work too, just make sure the mixture gets completely smooth. Blend on high in a Vitamix or process a bit longer in a food processor, scraping down as needed. 😊
Laura says
My blender is plastic so what I did was to soak the lentils in the fridge overnight, rinse them, and put them in the blender with some water, then boil them as advised in the recipe. It worked!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That's a great tip! So happy it worked well for you Laura 🙂
Janine Takasugi says
Easy peasy. Great texture, great base for all kinds of flavor profiles.
Jess @ It Doesn't Taste Like Chicken says
Fantastic! Thanks for sharing Janine!
Andrea says
Could you try this recipe in a vitamin blender or a food processor ?
Any advice on the settings if yes.
Sulabha says
Make sure to wash lentils until the water becomes clear. At least three times before you soak the lentils.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sulabha! Great tip, thanks for sharing.
RoseAnne says
This works extremely well with the "tofu crumbles" portion of your Cabbage Roll Soup recipe, Sam. Not the same texture or flavour as soy-based tofu, but none of that is discernable when added to the soup.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it! 😊
Alison says
I've tried this three times, varying the cooking time with each attempt (from just thickening to substantially thick to really thick lumpy almost crumbly) and I cannot for the life of me get this to work. It sets up and turns nicely out of the glas container, though with a lot of extra water floating about. But it's so soft and sticky, you can barely cut it properly. And then I need to coat each one individually and place them gently in an air fryer. Once air fried, it's pleasant, but the road to get there is incredibly frustrating and unappetising. I'm sure it's me who's doing something wrong, but I can't figure out what it is.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alison, Thanks for sharing your experience! If you’re seeing water after it sets, it could just be condensation. When the tofu cools, some moisture may separate out, especially if the container is covered or the tofu hasn't had enough time to cool and firm up. To help with this, make sure to let the tofu chill for a little longer (about 30-60 minutes, or even overnight), and when you remove it from the container, try gently pressing it with a paper towel or clean cloth to absorb any extra moisture. If it's still too soft or sticky when cutting, you can also try letting it set for a bit longer before slicing. I hope this helps clarify things, and let me know how it turns out! 😊
Beccy says
Hi. I had a similar outcome. I put mine in the air fryer on a dehydrate setting and that worked really well.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Beccy, Thanks so much for sharing your experience and tip! That’s super helpful. Using the dehydrate setting in the air fryer is such a smart way to firm it up without overcooking. I’ll have to try that myself! So glad you found a method that works well for you. 😊
Jake says
Excited to try! Is the 55g of fibre a typo? I can’t find split red lintels that have that much fiber. Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jake! Thanks for pointing that out. It seems the nutrition program I use was off about how much fiber there is in red lentils. It is more like 28 - 30 g fiber per 1 cup of split red lentils. I hope that helps!
Carrie says
This was incredibly tasty. I’ll make it again for sure. My suggestion would be to spread it in a thin pan, like a sheet pan and then cut it into uniform pieces that aren’t too thick. That way, when they are baked they get the pillowy texture talked about in Carleigh’s video. Yum.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carrie, thanks for the tip! You can also just cut them into smaller pieces as desired. Enjoy!
Terry says
This was just excellent and a good option if you don’t want to eat soy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Terry!
DEREK MCELHONE says
Can I use any other kind of lentils i Dont have red
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Derek, Red lentils are the best choice for this recipe because they break down quickly and blend into a smooth texture, which is key to achieving the right consistency for lentil tofu. That said, you could experiment with other types of lentils, such as yellow lentils, which have a similar soft texture when cooked. Green or brown lentils are firmer and may not yield the same creamy result, but should still work ok, they may just need more time to soak. Enjoy!
Nicole says
Loving this recipe. I made it at my mom's and we all loved it. Now we've each made it on our own since and still love it. Added some parmesan cheese in place of the n.yeast tonight as we are not vegan and I was out.
can't wait to try new flavors with it. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it!
Sharon says
I’m sold! First of all, I didn’t even know there was such a thing as red lentils, lol! Secondly, my husband is super picky about anything new, especially vegetarian. So, when I made this, I had no idea how it would turn out, but we were both pleasantly surprised. I cooked it in the air fryer using your recipe suggestion. My husband LOVED IT!! I will be making this again, and again! Thank you for posting this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's so wonderful! I'm so thrilled both you and your husband loved it Sharon 🙂
Tom says
This tofu has a good texture and taste. I smoked on my pellet grill using an ANPS. It surprisingly looks and tasted like smoked salmon.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Tom! Oh that's so fun! I'm so glad you enjoyed the recipe 🙂
KarensKuisine says
I googled ANPS do you mean amps?
So are you saying you smoked it low heat?
Thanks !
Katy Medina says
Flat out fantastic...never been a fan of soy tofu and love red lentils, so this sounded solid-and it was!
Many thanks for the recipe.
Jess @ It Doesn't Taste Like Chicken says
That's wonderful!
RD says
I made the tofu and it was great! Before cooking, I sprinkled salt and pepper on the cubes and then coated them in flour. The tofu lentil was quite thick so I had cut it into cubes before I added it to the olive oil.Then I cooked it in olive oil for a couple of minutes, added 2 cloves of minced garlic, chopped onions, some soya sauce, maple syrup and apple cider vinegar. I have used this recipe with chicken before and thought I would give the lentil tofu a try. Oh my gosh - it was so delicious! It did have a very meaty texture which reminded me of chicken which is great since my husband couldn't tell the difference! I would do this again and again. Not only better for you then meat but way less to make expensive too! Being plant based now I am excited to find recipes that are awesome and this is one that definitely is!
Jess @ It Doesn't Taste Like Chicken says
What a fantastic review, thanks so much for sharing!
Katherrine says
I don’t care for soy tofu, but I had just enough red lentils left from another recipe to make 1/2 a batch of this recipe I pan fried on serving for a quick pick-me-up after going for a run and playing pickleball. It was tasty- reminded me of tater tots.
Jess @ It Doesn't Taste Like Chicken says
That's great, thanks for sharing!
Sarah says
Dang, I don't know what I did wrong. After I blended, I put it into a large saucepan and started heating. The lentil/water slurry turn into thick foam and foamed right up to the top of the pan as it came to a simmer. Turned off burner, let it settle back down, turned on again to heat/stir some more. It took me more than an hour of doing this, and it never achieved paste status. I finally had to go to work so I just dumped it into a square cake pan and put it in the fridge. When I came back, it was decent texture, but what the heck happened? Has this ever happened for anyone else? I'll be trying again...when I for sure have a couple of hours to play around with it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sarah, It sounds like the issue might have been due to the heat being too high, causing the mixture to foam up. The foaming can happen due to the starches in the lentils. When heated too quickly or at a high temperature, the starches can cause the mixture to foam and bubble up. This reaction is similar to what happens when boiling pasta or potatoes, where the starches create a layer of bubbles. Try heating it more slowly and make sure to whisk constantly to prevent foaming. I hope this helps, and let me know how it goes next time!
Melissa says
Love love love this recipe! Even prepared plain as is, it crisps up so well in the air fryer.
Jess @ It Doesn't Taste Like Chicken says
Thanks for your review! We're happy you like it!
UJ says
thanks to sahre
Debbie says
I've made this recipe twice. It's so easy, so inexpensive, and such a good source of protein. This "tofu" can be used in so many dishes. I will be making this again.