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Legume tofu

  • 100 g Dry Red Lentils
  • For Blending
    • 250 g Water, for blending
    • 1/2 t Medium-Grain Salt
    • Smoked Paprika
    • Dried Cayenne Pepper, ground
    • Fresh Ginger
    • Fresh Garlic
  • 100 g Dry Brown Lentils
  • For Blending
    • 250 g Water
    • 1/2 t Medium-Grain Salt
    • Smoked Paprika
    • Garlic Powder
  • For Cooking
    • Coriander Seed, ground
    • Cumin Seed, ground
  • 100 g Dry Mung Beans
  • For Blending
    • 250 g Water
    • 1/2 t Medium-Grain Salt
    • Fresh Ginger
    • Fresh Garlic
    • Fresh Spinach Leaves, blanched
  • For Cooking
    • Coriander Seed, ground
  • 100 g Dry Chickpeas
  • For Blending
    • 250 g Water
    • 1/2 t Medium-Grain Salt
    • Garlic Powder
    • Onion Powder
  • For Cooking
    • Dried Turmeric Root, ground
    • Cumin Seed, ground
  1. Soak legumes in water 8-16 hours.
  2. Drain legumes.
  3. Blend soaked legumes in water until smooth.
  4. Toast spices (optional) in frying pan over medium heat.
  5. Cook. Pour blended mixture into pan. Stirring constantly, bring to a simmer, reduce heat, and cook 2-5 minutes until it has formed into a thick paste that doesn't level out in the pan anymore and holds on to the spatula.
  6. Mold tofu food storage or another container.
  7. Chill in fridge at least 1 hour.

Except salt, all seasonings are optional.

  1. Fiedler, Julius. "How to Turn ANY Legume into TOFU." YouTube: @BakingHermann. 24 September 2023. ↩

  2. Fiedler, Julius. "Any Legume Tofu (Zero Waste)." Baking Hermann. 21 February 2024. ↩