Homemade Lentil Tofu

Ingredients

• 1 cup raw lentils (Soaked in water for approximately 12 hours or overnight; they can be pink or brown, or replaced with dried split peas.)
• 2.5 cup water for blending and cooking (Use a 250 ml cup.)
• 1 tsp ground black pepper (Or to taste.)
• 2 tsp ground turmeric (Or to taste.)
• 2 tsp sea salt (The amount can be adjusted to taste.)
• 2 tsp ground allspice (Or replace with other spices to taste.)
• olive oil (For greasing the setting container and, optionally, adding spices that adhere to the oil.)
• soy sauce-style coconut aminos (Optional, for marinating the set tofu.)
• 0.5 lemon (Use the juice.)
• 1 tbsp freshly grated ginger (For the optional marinade.)
• broccoli (Optional, washed and cut into small pieces to serve alongside.)
• sesame oil (For browning the tofu; it can be replaced with any oil.)
• 0.25 cup water for browning (Add to the pan after browning the tofu.)
• sugar (A small amount, added while browning the tofu; the quantity is not specified.)

Steps

1. 1

   Cover the raw lentils with plenty of water and soak them for approximately 12 hours or overnight.

2. 2

   The next day, completely discard the soaking water and rinse the lentils very well.

3. 3

   Place the soaked lentils in a blender. Add the black pepper, turmeric, sea salt, and allspice.

4. 4

   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.

5. 5

   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.

6. 6

   Pour the blended mixture into a heavy-bottomed pot. Begin cooking over medium-high or high heat, stirring frequently to prevent sticking.

7. 7

   As the mixture begins to thicken, reduce the heat and continue stirring constantly. Lumps may form at first; keep stirring until they are incorporated.

8. 8

   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.

9. 9

   Turn off the heat and immediately transfer the hot mixture to the oiled container. Smooth the surface if necessary.

10. 10

    Let it cool at room temperature until firm. Depending on the source, this may take from morning until afternoon, approximately 6–8 hours.

11. 11

    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.

12. 12

    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.

13. 13

    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.

14. 14

    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.

15. 15

    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 per serving

• main course
• vegan
• dairy-free
• gluten-free
• high-protein
• budget-friendly
• stovetop cooking
• freezer-friendly