Red Lentil tofu

Red lentil tofu is a simple, protein-packed alternative to traditional soy tofu, perfect for those looking for a soy-free, nutrient-rich option. It has a mild flavor that pairs well with various spices and sauces, making it versatile for multiple dishes.

To make red lentil tofu, start by soaking a cup of red lentils in water for at least 4 hours or overnight. Once soaked, drain and rinse the lentils. Then, blend the soaked lentils with 2-3 cups of water until you get a smooth, thin batter. You can add a pinch of salt or turmeric at this stage to add flavor and a hint of color.

Next, pour the lentil mixture into a saucepan and cook over medium heat, stirring constantly. The mixture will gradually thicken and start to look like a thick, creamy paste. Continue stirring until it reaches a custard-like consistency and pulls away from the sides of the pan, which takes around 10-15 minutes.

Once the mixture is thick, transfer it to a square or rectangular container lined with parchment paper for easy removal. Smooth the top, let it cool for about an hour, and then refrigerate for at least 2 hours to firm up. Once set, you can cut it into cubes and either serve it as-is or fry it until golden for a crispier texture.

Red lentil tofu works well in stir-fries, salads, or as a snack with your favorite dipping sauce. Plus, it’s naturally gluten-free, high in protein, and has a pleasant, slightly nutty taste.

 #VeganProtein #PlantBased #TofuAlternative #HomemadeTofu #HealthyCooking