Food trends and preferences are ever-change and newer plant-based alternatives continue to emerge. Although Soy tofu is more prevalent in many parts of the country, lentil tofu is lesser known. It is commonly used by people specifically looking for soy-free or soy-alternative options due to dietary preferences or allergies.
Reasons why one might look for soy-free tofu alternatives
DISCLAIMER: It’s essential to remember that the cons of soy tofu may not apply to everyone, and moderate consumption is safe for most people. Individual tolerance and health considerations should be taken into account. If you have specific health concerns or dietary restrictions, it’s advisable to consult with a healthcare professional or registered dietitian for personalized guidance. Q: What are the nutritional benefits of Lentil Tofu? A: This tofu is a nutritious source of plant-based protein and is rich in essential nutrients such as iron, folate, potassium, and dietary fiber. It is also low in fat and cholesterol-free, making it a healthy addition to a balanced diet. Q: How to make the tofu more umami-flavoured? This is a beextravegant secret ingredient and you will love the texture for sure. When you blend the lentils, including 2 tsp of vegan chicken bouillon or vegetable bouillon adds a tasty savory flavor to the tofu. Q: Can the Tofu be used as a substitute for soy tofu in recipes? A: Yes, it can be used as a 1-to-1 substitute for soy tofu in various recipes. It can be seasoned and cooked in the same way as traditional tofu, offering a versatile alternative for those seeking a soy-free option. Q: How do I store Lentil Tofu? A: Lentil tofu can be stored in the refrigerator in an airtight container for up to 3-4 days. To maintain its freshness and texture, it is best to keep it covered in water or its own cooking liquid. Q: Can Lentil Tofu be frozen? A: Yes, lentil tofu can be frozen for longer storage. It is advisable to cut it into portions and store them in an airtight container or freezer bag. Thaw it in the refrigerator before use. Q: How do I use Lentil Tofu in recipes? A: Lentil tofu can be used in various Indian dishes as a substitute for soy tofu or as an innovative protein addition. It can be used in curries, stir-fries, scrambles, pakoras, and even stuffed parathas. Toss tofu with some leftover peanut chutney made into a paste-like consistency and air fry them till crispy. You can now add these Peanut flavoured tofu pieces to your salads, stir-fries and noodle bowls. Q: Can Lentil Tofu be bought? A: Lentil tofu might be available in speciality stores or health food stores that offer plant-based alternatives. Please check your local store. It can also be made at home using simple ingredients and a blender.
Measurements Lentil to Water Ratio
The lentil-to-water ratio in the Tofu recipe is as follows:
3/4 cup (141 grams) red lentils 1 and 1/2 cups (355 mL) boiling water 2 cups (473 mL) room temperature water (or 1.5 cups for extra-firm texture)
The ratio of lentils to water is 1:2 in the first method (3/4 cup lentils to 1 and 1/2 cups boiling water), and it becomes 1:2.5 when you add the remaining water in the saucepan (3/4 cup lentils to 2 cups room temperature water or 1.5 cups for extra-firm texture).
For firm tofu, you can adjust the lentil-to-water ratio as follows:
3/4 cup (141 grams) red lentils 1 and 1/2 cups (355 mL) boiling water (for initial soaking) 1 and 1/2 cups (355 mL) room temperature water (for cooking) Optional: 1 teaspoon salt
How to make Lentil Tofu? (Steps and Methods)
Steps
Rinse and clean red lentils under cold running water. Make sure that all the dirt is removed completely.
Now mix lentils with boiling water and let them sit until they plump up and the water cools down.
Note: You could also let it soak for 4-5 hours in room-temperature water and then blend it.
Transfer the soaked lentils along with 2 cups of water and blend the lentil-water mixture until smooth.
Transfer the soaked lentils along with 2 cups of water and blend the lentil-water mixture until smooth. When blending the lentils, adding 2 tsp of vegan chicken bouillon (or vegetable bouillon) adds a savoury layer of flavour to the lentil tofu. Add more water and salt (if desired)
Pour the lentil mixture into a saucepan. Cook the mixture on medium-high heat, stirring until it becomes very thick and glossy.
Transfer the mixture into a baking dish and refrigerate it for at least an hour until it firms up like tofu.
Once it’s firm, you can cut it into shapes and sizes you like.
Storing
Remember, while storing cooked lentil tofu is possible, the texture and flavor might change slightly upon reheating. Use your senses to determine if the stored lentil tofu is still safe to eat and enjoy. Check out my other Soy-tofu recipes:
