Let’s try the super simple and colorful lentil tofu. We know well that tofu is usually made with soybeans soaked, blended, and then a coagulant is added, which is usually nigari (a salt).
In this case, the lentils are just blended with water and a pinch of salt, and this lentil tofu becomes nice and firm.
You can also make it with chickpeas, peas, or other legumes.
Then you can caramelize or marinate it, use it in a thousand ways, like in a vegan ramen with tofu. I don’t fry, but if you want, you can fry it, or bread it and bake it.
You might find some other ideas among these:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 3 Hours
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Lentil Tofu
- 5.3 oz shelled red lentils
- 1.25 cups water
- 1 tsp thyme
- 1 tsp sage
- 1 pinch sea salt
- 1 pinch pepper
Steps for Super Simple Lentil Tofu
Weigh the lentils and rinse them very well, then soak them for 3 hours in hot water.
Rinse, pour into a blender, add another 300 ml of water and a pinch of salt, a teaspoon of chopped thyme, and a pinch of chopped sage or rosemary, a pinch of pepper if you like.
Blend everything very well and transfer to a saucepan. Cook over low heat for 20/30 minutes until it becomes nice and thick, being careful not to let it stick.
Pour everything into a container and let it cool, then refrigerate for a few more hours. Then cut into cubes and use as you prefer.
You can also prepare it with the Thermomix.
Tips and Storage for Lentil Tofu
You can store lentil tofu in the fridge for two or three days, or freeze it in cubes.
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Article and Photos: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
