This lentil tofu recipe is my personal take on the viral version, adding some bold flavors to the mix. By soaking red lentils and blending them with nutritional yeast, basil, and onion powder, I aim to infuse the tofu with extra depth and richness. The lentil base is then cooked to a sticky consistency before being chilled and firmed up into cubes.
What sets my version apart is the added flavor profile. Nutritional yeast brings a cheesy, umami kick, while the basil adds a fresh herbaceous note, balancing the earthy lentils. Once the cubes are coated in flour and baked, they develop a perfect golden, crispy exterior, making them a satisfying, flavorful bite on their own or a versatile addition to stir-fries and salads. This recipe is a great way to elevate simple ingredients into something packed with flavor, all while remaining budget-friendly and plant-based.
Lentil Tofu Recipe
4
servings50
minutes20
minutesIngredients
1 cup red lentils
1 cup hot water
1 teaspoon salt
1 teaspoon nutritional yeast
1 teaspoon onion powder
Fresh basil (optional)
1 cup cold water
Flour (for coating)
Olive oil (for baking)
Directions
- Soak red lentils in hot water with salt for 15 minutes
- Blend the lentils with basil, nutritional yeast, and onion powder
- Pour the mixture into a pot and add cold water
- Simmer while stirring until the mixture thickens and becomes sticky
- Pour into a glass container and refrigerate until firm but soft
- Cut the firm lentil mixture into cubes
- Coat the cubes with flour
- Line a pan with aluminum foil and add oil
- Place the lentil cubes in the pan and drizzle more oil on top
- Bake until golden and crispy
Notes
- Blending should be done thouroughly ontil the mixture is smooth
- Mix it up with spices, try using broth or miso to add some flavor