Homemade Lentil Tofu
Translated from Spanish, the language of the video.
The creator cooked this in a YouTube video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
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Firm plant-based tofu made with soaked raw lentils, water, and spices. It is cooked until thickened, cooled to set, and can then be marinated and browned to serve with broccoli.
- Time
- 8 hours 20 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch, dinner, or snacks
- Contains
- Sesame
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 625 g
- 2 g
- 6 g
- 12 g
- 4 g
- 25 g
- 6 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 940 g before cooking, which is about 155 g per serving.
Steps
Cover the raw lentils with plenty of water and soak them for approximately 12 hours or overnight.
The next day, completely discard the soaking water and rinse the lentils very well.
Place the soaked lentils in a blender. Add the black pepper, turmeric, sea salt, and allspice.
Add the 2½ cups of water and blend until completely smooth and creamy, with no visible pieces of lentil. You can strain it to check the texture, although this should not be necessary if it is well blended; the foam can remain.
Grease a flat-bottomed container or mold with olive oil. If desired, sprinkle some spices over the oil so they adhere to the outside of the tofu.
Pour the blended mixture into a heavy-bottomed pot. Begin cooking over medium-high or high heat, stirring frequently to prevent sticking.
As the mixture begins to thicken, reduce the heat and continue stirring constantly. Lumps may form at first; keep stirring until they are incorporated.
Cook for approximately 15–20 minutes in total, until the mixture is very thick and pulls away from the sides and bottom of the pot on its own.
Turn off the heat and immediately transfer the hot mixture to the oiled container. Smooth the surface if necessary.
Let it cool at room temperature until firm. Depending on the source, this may take from morning until afternoon, approximately 6–8 hours.
Once firm, unmold and cut the tofu into slices or cubes. To store it, refrigerate for up to approximately 3 days, or freeze in cut portions for up to 3 months.
For an optional marinade, mix the soy sauce-style coconut aminos with the juice of half a lemon and the freshly grated ginger. Place the cut tofu in the sauce and let it rest, ideally until the next day, so it absorbs the flavor.
To serve it with broccoli, wash and cut the broccoli into small pieces. Place it on a baking tray, toss it with a little oil and salt, and roast it until tender and lightly browned.
Heat a skillet over medium heat and add a little sesame oil. Add the cooked tofu pieces and brown them on several sides until they develop color and a flavorful crust.
Add ¼ cup of water, a little salt, and a small amount of sugar. Cook for a few more minutes, allowing the liquid to reduce and lightly coat the tofu.
Notes
The recipe must be prepared with soaked raw lentils; it does not work with already cooked lentils. A heavy-bottomed pot is recommended to prevent the mixture from burning. The broccoli and marinade are optional serving suggestions for the tofu. The tofu can be stored for approximately 3 days in the refrigerator or 3 months in the freezer, preferably already cut.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 176
- Protein
- 9 g
- Carbs
- 25 g
- Fat
- 5 g
- Fiber
- 5 g
Where the calories come from
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