Red Lentil Tofu: a protein-rich tofu alternative

Name: Red Lentil Tofu: a protein-rich tofu alternative
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 4

Maya Leinenbach (Fitgreenmind)

Yes, you can turn basically any legume into tofu and let me tell you, it’s DELICIOUS!

Prep Time

120

Cook Time

Total Time

135

Ingredients you'll need

For the Tofu:

1/2 cup (100g) red lentils
1 cup (250ml) water
Salt
Corn starch (for coating)
Oil (for coating)

‍

For the Glaze:

1 tbsp gochujang
1 tbsp vinegar
1 tbsp agave
2 tbsp ketchup

Let's get cookin'

Cover red lentils with water and let soak overnight
Add soaked lentils to a blender with 1 cup water and salt. Blend until smooth
Pour mixture into a pot and heat while stirring constantly until thickened
Pour into a baking dish and refrigerate until set
Mix the set lentil tofu with corn starch, oil, and salt. Bake at 200°C for 15 minutes
For the glaze: mix gochujang, vinegar, agave, and ketchup.
Toss the baked lentil tofu in the glaze and enjoy

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Legumes transformed into firm tofu

Red Lentil Tofu proves that you can make firm tofu from virtually any legume! Red lentils soaked overnight are blended into a smooth paste and cooked, stirring constantly, until firm. After chilling in the refrigerator, you get a firm, protein-rich tofu with a nutty flavor. It's especially delicious coated in cornstarch and covered with a spicy gochujang glaze. This creative alternative is not only cheaper than traditional tofu, but also an exciting change for those who like to experiment. Perfect for those looking to incorporate more legumes into their diet!