Seeded Lentil Tofu; a soy-free alternative that's EASY and CHEAP! (30oz = $1.53)

This lentil tofu needs to become part of your go-to recipe cache! Not only is it easy to prepare, it's considerably cheaper than shop-bought tofu. You can easily add flavourings and textures to the base mixture; I added almonds and seeds to mine. You could even make several batches with different herbs and/or spices, and then you have it ready to go when making different cuisines.

Check the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ The benefit of using split red lentils
✅ How to make lentil tofu
✅ Protein content of chia seeds
✅ How to make seeded lentil tofu
✅ How to make soy-free tofu alternative

A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions

Seeded Lentil Tofu Ingredients:
140g (¾ cup) Split Red Lentils
355ml (1½ cups) Boiling Water
355ml (1½ cups) Room Temperature Water
½ tsp Smoked Sea Salt (optional)
½ tsp MSG (optional)
1 tbl Chia Seeds
1 tbl Sesame Seeds
3 tbl Flaked Almonds

Mentioned Links:

Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!

Timestamps:
00:00 - We're making lentil tofu!
01:34 - Soaking and blending the split red lentils
02:34 - Cooking the lentil tofu mixture
04:24 - Adding seeds and nuts
04:58 - Shaping the lentil tofu
05:28 - Eat!

[AuntieRachelsChaoticKitchen]

Recipe notes and tips:
- I did some of the tofu in the air fryer last night, they came out fantastic; some jerk seasoning and sumac mixed into the cornstarch, then dredged the pieces in it. Put them on at 190°C (370°F) for 12 minutes (shake every 6 mins).
- If you want it completely smooth on top, you could try placing a piece of cling film (Saran Wrap) or a silicone sheet on there and gently rub it, and then carefully peel away.
- I’d avoid adding this to liquid and simmering it (eg; in a curry, stew) as I think the texture will start breaking down fairly quickly. Instead, prepare the sauce, and then add the cubes right before serving. I did this with the gochujang & tamarind sauce. I air fried several cubes, and then added those to a pile of rice, and then poured the sauce over it all.
- For cleaning the pan; it was a bit of a pain, so use a non-stick one if you have one big enough! In the end, I added some washing up liquid and hot water to the pan, and left it to sit for a few minutes. This lifted of a lot of it, but I did need to use a metal scourer on the worse parts (soaking for longer may remove the need to do that).

[RaysLaughsAndLyrics]

Came for the soup, left with the tofu. Again, thanks for putting in the time and resources to enhance the enjoyment of our daily nourishment . Stay well, and great success to you and yours👍

[GA]

The sound when you bit into it. 👍🏻 That was almost like sound effect

[lawrencemoss]

You got me over here making crackers testing different recipes since your last video, lol. I like this one a lot. I don't do soy and always wanted an alternative. I'm going to try chickpeas but just cooking them no straining, then simmering in a pan until it thickens.

Thats again the beauty of your videos, I take your ideas and make them my own. Thank you for the work you put in to make these videos. I have not only been truly inspired but have gained a tremendous amount of knowledge watching your channel.

[lovesprouts]

What a great idea that's something I'm definitely going to try, to be honest Rachel I way prefer your way of filming than the production version you always make such great videos why change something that works so well although I do totally understand it would free you up to do other things

[stevenhernandeznon-profitf]

Also I appreciate the idea of lentil R and D

[peterconlin]

Wow.. amazing for that cost! I tend to always spend too much $$ on ingredients. Looks Delish as always too!

[cathycathywild]

je viens de decouvrir votre chaine et j adore vous cuisinez comme moi en experimental!! pour ma part je fait un "tofu seitan "de sarrazin pois chiche qui est tres bon et rapide parfait pour faire de la fausse viande et sans gluten!!!

[stevenhernandeznon-profitf]

Just seeing this now but glad to see itv

[susanmiller]

From what I've seen online, I know that some beans work and some don't.

[TheAmazingJimmy]

I know it's probably annoying because you probably get this all the time, but I just can't get over how beautiful you are.
Thanks for the money saver recipe.

[rossmichael]

hi auntie rachel, im 22, i’ve been in 3 comas this year and i suffer from seizures weekly and it has become life threatening and i’ve lost a lot of short term memory loss. my doctors have suggested vegan and keto diets, i was wondering if there was any way i could maybe email you or get in touch and get some guidance into cooking these types of dishes? thank you, i could really use some guidance!