1-Ingredient Red Lentil Tofu #plantbasedrecipes

I love tofu, and, contrary to some online discussions about soy’s health implications, it has actually been shown to have many beneficial health effects. Let me know if you’d like to hear more on this! I use tofu in many of the recipes I share and have received a few messages from some of you asking for an alternative. I also recall seeing several lentil and chickpea tofu recipes (Burmese Tofu), on my feed last year, which inspired this recipe. So this one’s for those of you with a soy allergy! It’s also an enjoyable and cost-effective way to incorporate lentils into your diet. This recipe is extremely inexpensive at $(AUD) and very simple to prepare, making it a great addition to your meal plans. Make sure to go through the soaking and cooking phases as mentioned below, as legumes (including lentils) are not fit to consume unless cooked properly. For this reason, the red lentil tofu needs to be cooked once it sets. I recommend cutting it into cubes and air frying it or baking it in the oven, it becomes a delightful little fluffy pillow with a crunchy outer layer, and I’ve been loving it so much I’ve been snacking on it with just some sriracha mayo. I’ve also had good results frying it on a pan for a couple of minutes on each side. You can also marinate it! I do not recommend using it to shred, scramble or in a saucy dish, as the texture is still different.