That don’t fall apart, taste good, and are easy to make
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Two Ingredient Soy Free Tofu
Ingredients
- 3/4 Cup Dried red lentils
- 1 & 1/2 Cup Water
Additional ingredients
- 1 & 1/2 Cup Water for cooking (this is for “firm” tofu. For “extra firm” use 1 cup, and for “soft” use 2 cups in the cooking steps)
Instructions
- Simply soak 3/4 cup of red lentils & 1.5 cups of boiling water in a blender for 20 mins, then blend till smooth
- Add to a pan with the extra 1.5 cups of water for “firm” tofu (other styles above) & stir over med-high heat for 8 mins till thick and slightly stays together when pushed with a spatula
- Add to a glass container or silicone mould & smooth the top with a spatula & refrigerate for 4 hours or overnight.
- Once set flip onto a chopping board & cut however you like & use in place of regular tofu
Notes
To make popcorn nuggets with 1/3 of the block we added 1/4 tsp each of garlic & smoked paprika powder & 1 Tbsp of nutritional yeast, toss & spray with olive oil, then in the airfryer at 200c for 15mins shaking every 5 mins (or in the oven for 15-20mins)
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4 Comments
Hi!! Omg love this recipe soooo excited for it. Also wondering, do you give your child soy or do you try to avoid it and if so why? (Curious about your opinion/views on soy and regular tofu) Thanks so much.
Hey! So glad you like this recipe. We do give her soy also and she has organic non-gmo varieties. We think soy is a very healthy addition for vegan kids due to the protein and calcium it provides.
Thanks!
Cat
Is this okay to prep & freeze ahead of time?
Hey, you can freeze this, it sometimes releases a little extra water so just drain that off once defrosted.