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Food Type: Protein
Dietary Type: Vegan/GF
Prep Time: 1hr
Cooking Time: 8 min
Cooling Time: +1 hour
Rating: 3.5 stars
Creator's Website: Original PowerHungry Recipe
Adapted Recipe: Second version of recipe using only boiled water. Provides step by step pictures for clarity
Changes/Adaptions to Recipe:
Original recipe has a much shorter soak time and blends straight from soak without straining. The model of blender isn't listed but I would guess it's at least 1000 watt. If you have a lower power blender or small food processor the adapted recipe below should allow you to get a smooth consistency
Ingredients
▢ 3 cups boiling water
▢ 3/4 cup red split lentils
Devices
▢ Food processor/blender
▢ Medium Sauce Pan
▢ Stove/gas burner
▢ Silicon or other pan safe spatula
▢ 1/4 cup measure
▢ Mug or cup (boiling water safe)
▢ Kettle or microwave to boil water
Add 1.5 c boiling water and lentils to a cup. Let the lentils soak for 20-30 minutes.
Using strainer drain bean water into cooking pan.
Add lentils and second 1.5c boiling water back to cup. Let the lentils soak for 20-30 minutes.
Using strainer drain bean water into cooking pan.
Add drained lentils to Food processor.
Using slow to medium speed pulse lentils until it begins to congeal into a nut butter like consistency. Scraping down sides as needed.
Begin adding bean water to food processor 1/4 cup at a time, mixing until reaches a smooth puree consistency
Add to pan and mix with remaining bean water.
Bring bean mixture up to medium heat, stirring constantly. It will try to burn on the bottom if you don't keep it moving.
WARNING: Do not let boil. It will puff up in size and possibly overflow the pan. Will also ruin the consistency.
Keep stirring over heat until congeals to pudding like texture and darkens to a consistant color. About 6-8 minutes.
Remove from heat and turn off stove.
Pour into non reactive dish and put into fridge to cool. Glass loaf pan or 8x8 inch pan work well.
Wait at least an hour before putting an air tight lid on container so steam doesn't build up.
-
Keeps in fridge for up to 5 days.
Review: While the recipes is called tofu I'd say its more like a bean polenta. Full ground lentils are used rather than coagulated curds. MUCH higher in fiber and almost no fat.
While it is has a similarly mild flavor and takes seasoning well, it won't hold together like tofu. So it will not be usable in raw tofu recipes like miso soup or mousse.
Can be fried up in fat or marinated and then fried off in the place of something like a tempeh. If stirfrying or mixing with veg and sauce make sure to cook first to keep it from disintegrating into the mix.
Low spoon recipe for lentil fries: (2 servings per above recipe)
Cut into 1/2inch slices straight from the fridge. Length should be 4-5 inches depending on the size of dish you cooled mixture in.
Lay out in parchment lined air fryer tray or sheet pan in oven. Sprinkle with salt (I also use a chili crunch mix but if you don't like seasoned fries stick with salt).
Cook at 375 for 10 minutes.
Flip, sprinkle with more salt, and cook for 10 more minutes.
Let cool for 2-3 minutes until can be safely picked up from tray.
Will come out with a harder crispy outer layer and soft mashed potato like texture inside.
Serve with dipping sauce/ketchup.
*if planning to toss in glaze instead of dipping, cut slices to shorter 2-3" length to make easier to eat with a fork.
Approx Nutrition per serving: 255kcal; 0.75g fat; 42g carb; 1.5g sugar; 22g fiber; 18g protein
$0.50 per serving
Dietary Type: Vegan/GF
Prep Time: 1hr
Cooking Time: 8 min
Cooling Time: +1 hour
Rating: 3.5 stars
Creator's Website: Original PowerHungry Recipe
Adapted Recipe: Second version of recipe using only boiled water. Provides step by step pictures for clarity
Changes/Adaptions to Recipe:
Original recipe has a much shorter soak time and blends straight from soak without straining. The model of blender isn't listed but I would guess it's at least 1000 watt. If you have a lower power blender or small food processor the adapted recipe below should allow you to get a smooth consistency
Ingredients
▢ 3 cups boiling water
▢ 3/4 cup red split lentils
Devices
▢ Food processor/blender
▢ Medium Sauce Pan
▢ Stove/gas burner
▢ Silicon or other pan safe spatula
▢ 1/4 cup measure
▢ Mug or cup (boiling water safe)
▢ Kettle or microwave to boil water
Add 1.5 c boiling water and lentils to a cup. Let the lentils soak for 20-30 minutes.
Using strainer drain bean water into cooking pan.
Add lentils and second 1.5c boiling water back to cup. Let the lentils soak for 20-30 minutes.
Using strainer drain bean water into cooking pan.
Add drained lentils to Food processor.
Using slow to medium speed pulse lentils until it begins to congeal into a nut butter like consistency. Scraping down sides as needed.
Begin adding bean water to food processor 1/4 cup at a time, mixing until reaches a smooth puree consistency
Add to pan and mix with remaining bean water.
Bring bean mixture up to medium heat, stirring constantly. It will try to burn on the bottom if you don't keep it moving.
WARNING: Do not let boil. It will puff up in size and possibly overflow the pan. Will also ruin the consistency.
Keep stirring over heat until congeals to pudding like texture and darkens to a consistant color. About 6-8 minutes.
Remove from heat and turn off stove.
Pour into non reactive dish and put into fridge to cool. Glass loaf pan or 8x8 inch pan work well.
Wait at least an hour before putting an air tight lid on container so steam doesn't build up.
-
Keeps in fridge for up to 5 days.
Review: While the recipes is called tofu I'd say its more like a bean polenta. Full ground lentils are used rather than coagulated curds. MUCH higher in fiber and almost no fat.
While it is has a similarly mild flavor and takes seasoning well, it won't hold together like tofu. So it will not be usable in raw tofu recipes like miso soup or mousse.
Can be fried up in fat or marinated and then fried off in the place of something like a tempeh. If stirfrying or mixing with veg and sauce make sure to cook first to keep it from disintegrating into the mix.
Low spoon recipe for lentil fries: (2 servings per above recipe)
Cut into 1/2inch slices straight from the fridge. Length should be 4-5 inches depending on the size of dish you cooled mixture in.
Lay out in parchment lined air fryer tray or sheet pan in oven. Sprinkle with salt (I also use a chili crunch mix but if you don't like seasoned fries stick with salt).
Cook at 375 for 10 minutes.
Flip, sprinkle with more salt, and cook for 10 more minutes.
Let cool for 2-3 minutes until can be safely picked up from tray.
Will come out with a harder crispy outer layer and soft mashed potato like texture inside.
Serve with dipping sauce/ketchup.
*if planning to toss in glaze instead of dipping, cut slices to shorter 2-3" length to make easier to eat with a fork.
Approx Nutrition per serving: 255kcal; 0.75g fat; 42g carb; 1.5g sugar; 22g fiber; 18g protein
$0.50 per serving
