How To Make Vegan Red Lentil Tofu At Home
Easy Homemade Vegan Red Lentil Tofu Recipe | Simple Steps!

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Adjust Servings:
200 g Red lentils Soaked red lentils
1 clove Garlic
1 Lemon
Half a liter Water
1 Small Spoon Salt
1 Small Spoon Red pepper
1 Spoon nutritious dry yeast

Nutritional information

600 g
15 g
26 g

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Try My Easy Vegan Red Lentil Tofu Recipe: Delicious, Protein-Rich, and Soy-Free! Perfect for grilling, salads, or breakfast. Suitable for vegans & Raw vegans

  • Dairy Free
  • Gluten Free
  • Healthy
  • Lactose free
  • Nut-free
  • Oil Free
  • Soy-free




Hey there, tofu lovers and fellow vegans!

Are you looking to try a new and super tasty tofu recipe that’s perfect for vegans, raw vegans, and non-vegans alike?

Let me introduce you to the amazing world of Vegan Red Lentil Tofu, It’s incredibly easy to make and has many awesome benefits.

First off, let’s talk about the simplicity of this recipe. You just need some soaked red lentils, garlic, lemon, water, salt, red pepper, and nutritious dry yeast. Mix it all up, cook it in a pan on low heat until it gets that lovely firm texture, and then let it chill in the fridge for a bit.
Voila! Your homemade tofu is ready to be devoured!

What’s so cool about this red lentil tofu is that you can keep it in the fridge for up to four to five days without any worries. So, you can whip up a dish and have it on hand for multiple meals throughout the week. Breakfast, lunch, dinner – this tofu fits in perfectly with any meal of the day.
Plus, it’s packed with vitamins and proteins, making it an excellent option for breakfast or any other time of the day when you are hungry!

If you’re curious about the other tofu varieties I’ve shared before, like chickpea tofu, green lentil tofu, soybean tofu, and more, check out the tofu recipes link I’ve put here

Now, you might be wondering, “Hey, I’ve seen all kinds of tofu recipes before. What’s so special about this one?” Well, my friend, the magic lies in the red lentils themselves. They’re smaller and softer, which means they don’t need as much soaking time as other beans. Just half an hour or an hour, and you’re good to go. Sometimes, I don’t even bother soaking them because they’re just that delicate!

And here’s some more good news: this red lentil tofu is an excellent option for those who are allergic to soy. It’s a fantastic source of protein and works wonders for anyone looking to up their protein game on a vegetarian diet. So, it’s not only delicious but also nutritious!

You can get creative with how you enjoy your red lentil tofu. Grill it, toss it in salads, or savor it as it is – the endless possibilities! And with its smooth and firm texture, you won’t have to worry about crumbling when cooking it.

Let’s talk about health benefits! Red lentils are like little powerhouses of goodness. Each serving comes with 26g of protein and 15g of fiber – that’s some serious fuel for your body. Not to mention they’re loaded with iron, folate, magnesium, copper, zinc, phosphorous, and polyphenols, making them super nutritious!

Why you’ll love this recipe

  • Super easy and quick to make
  • Using easily accessible and affordable ingredients
  • You don’t have to strain the liquid like other types of tofu, and the final product will turn out super smooth and firm! It will not crumble when frying or baking.
  • Versatile: you can adjust the amount of liquid to make different tofu textures.
  • Healthy, fiber, and protein-rich.


Tips and tricks:

  1. Soak red lentils in water for two to three hours to activate their enzymes, and the texture of tofu becomes softer.
  2. Red lentil tofu is made with three ingredients: salt, water, and red lentils, but you can use any spices or vegetables you like to flavor and make your red lentil tofu more delicious.
  3. When heating the red lentil tofu ingredients, be sure to lower the heat and stir constantly so that they do not lump and the texture of the tofu is uniform.
  4. To harden the tofu ingredients, heat the red lentils on the heat until the water of the ingredients is drawn and it becomes hard to stir; it is a sign of tofu preparation.
  5. If you want your red lentil tofu to look attractive, first choose the mold you want, then grease the bottom of the mold with olive oil and pour a little black seed on the bottom of the mold, then slowly add the red lentil tofu ingredients in the mold. Instead of black seeds, you can use sesame, rosemary, fragrant vegetables, flax seeds, and other seeds.
  6. You can make this red lentil tofu completely without oil.
  7. Leave the tofu mold in the refrigerator for two to three hours until it hardens.
  8. To store red lentil tofu, you can store it in the refrigerator for four to five days. You can even make a little water and salt and put the tofu in salt water to make it last longer.
  9. Due to the convenience of red lentil tofu, you can make it fresh.

So, there you have it, the ultimate Vegan Red Lentil Tofu recipe that’s healthy, delicious, and oh-so-easy to make. Don’t miss out on this tasty adventure; try it and let me know how you like it.

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The first step is to soak red lentils

Soak the red lentils in water for thirty minutes, then change the water and put the red lentils in a blender.


Add spices

Add garlic salt, red pepper, and nutritional yeast.


Take lemon juice and add it.


Add water until it covers the surface of the red lentils.


Let the contents of the blender mix for a minute and then pour into the pan and reduce the heat.


Stir the ingredients in the pan with low heat and constantly so that the texture of the dough does not become lumpy. Tofu is ready when stirring the ingredients, and turning off the heat becomes difficult.


At this stage, don't let the ingredients inside the pan get cold and hard, so quickly take the desired tofu mold and pour a little olive oil and grease around it.


To decorate the red lentil tofu, pour black seeds on the bottom of the mold.


At this stage, pour the red lentil tofu ingredients into the mold and let it cool a little, then put it in the refrigerator for two to three hours.


After three hours, remove the cheese from the mold and cut it as desired.

Avatar of Zahra Radan

Zahra Radan

I'm Zahra, and I have been a vegan for 5 years; I publish raw vegan and vegan recipes on VEGi 1 site. I have vegan recipes for all days and meals that even non-vegetarians will love. I try to prove that you will not miss any delicious food by changing to a vegan lifestyle. If you make this dish, share the photo on Instagram or Facebook and tag me with @vegifamily and #vegi1.

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