Red Lentil Tofu

What a lovely alternative to tofu! I like tofu, don't get me wrong it's just the taste can be overpowering sometimes. I really liked the soft texture of this and the taste was more subtle. Thanks PUL!

PUL Team - April 19, 2024, 6:07 a.m.

So glad you're enjoying the red lentil tofu, yr!

Brillaint recipe, loved it!

This is honestly amazing, I love this tofu. It's so easy to make. I'm going to start making extra to have ready to go!

PUL Team - Jan. 2, 2024, 11:37 p.m.

Woohoo! So happy to hear, Jackie, thank you 🤩

I made this a few weeks ago and used it in a few meals now before reviewing it.
It holds great shape. I was very surprised at the texture of the tofu. It was very velvety , but firm. I don't think it will work for recipes that use silken tofu in baking dishes, but it holds up for dishes that need firm Tofu .

I also froze a Batch to see how it will change the texture and taste.
It definitely changed the texture, the tofu held a lot of water. But I just pressed it longer. The texture was still not that velvety texture, but it was usability. I will definitely still freeze it to use later.

This recipe also saves a lot of money. Tofu is really expensive and hard to come by where I live in South Africa.

The taste is better for me then normal soya tofu, but I think that is just preference.
I did try this recipe with tofu beans as well just cause I was curious, did not go well.😅

To sum up. Great texture and taste, inexpensive, can be frozen (but it will change texture), better than soya.
💕

PUL Team - Dec. 15, 2023, 9:17 p.m.

Hey there, Karne, we're so happy to hear the homemade tofu worked well for you, espeically while being budget-friendly! Freezing is a handy tip for extending its usability, and it's fantastic that it suits your preferences. Happy cooking! 💛

This is so smart! Thank you for this recipe. I love these experiments, had fun with making burmese tofu as well. Keep being awesome, you guys!

PUL Team - Dec. 11, 2023, 1:18 a.m.

So happy that the red lentil tofu was enjoyed, Lenka! Thanks for helping make our community so special ☺️

loved it so clever!!

So creative, we loved the recipe! The kids ate it all up which is a huge win!

Love it… added a little salt, black pepper and chilli flakes while cooking, turned out to be sooo good

PUL Team - Oct. 16, 2023, 7:45 p.m.

We're so happy that the red lentil tofu was enjoyed, Ishita - thank you!

So easy to make! Loved the soft texture and love that it's made from lentils!

I can't tolerate regular tofu very well, so I just had to try this recipe. I love it!! So creative. I'l definitely be making it again.

PUL Team - Sept. 1, 2023, 7:06 p.m.

Woohoo! So happy to hear, Sophie, thank you 😊

I tried this recipe a couple days ago: the consistency reminded me of silken tofu. I had to be careful when cutting it because the edges aren't as firm as the 'body' but covering it in cornstarch helps a lot. I added some spices in it as well and it was amazing.

I tried this recipe yesterday, it was a massive fail… the « tofu » was so mushy I couldn’t fry it!

PUL Team - Aug. 27, 2023, 11:07 p.m.

Hey Célia, oh no! We just revisited the recipe and all of the measurements were correct, but we added even more photos and even more detailed instructions to help make the process more clear. If the mixture was too mushy, I suspect it wasn't cooked for long enough in the pan before transferring to the container (it has to get *very* thick). Refrigerating it for longer can also help to achieve a firmer texture, though the final result is indeed still a creamy texture (more firm than silken tofu, but not as firm as regular tofu). Lastly, patting dry and coating the cubed tofu in cornstarch before frying can help retain its shape. I hope this helps in case you decide to give it another go 🙂

I have a soy intolerance so this was amazing! Never thought to make homemade tofu and it was very easy to make. Will definitely be making this again!

PUL Team - Aug. 26, 2023, 4:11 a.m.

Oh we're so happy to hear, SM, thank you! 🥰

I think there is a problem with the dosage... the measurements of water and lentils may have been reversed?

PUL Team - Aug. 20, 2023, 9:27 p.m.

Hey Mathilde! The measurements are 1 part lentils to 3 parts water ☺️ May we ask why you think it's incorrect? Did it not work out for you? It may look very liquid after being blended, but the mixture thickens up with time as it cooks. Let us know if there's anything we can support you with!

Mathilde Boucher - Aug. 28, 2023, 12:08 a.m.

Hello ! Yes I think I missed something... there must have been too much water and not enough "lentil" texture I will try again with your instructions! thank you very much for responding