Brown Lentil Tofu

Brown Lentil Tofu

The seasonings add a umami flavor, resulting in a finished product that reminds me of vegan cold cut slices.

Ingredients

• 1 cup brown lentils, soaked, drained and rinsed
• About 2 cups water for processing
• 1 heaping tsp mushroom powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/8 tsp black pepper — optional

Method

1. Add all ingredients to a high powered blender and process until completely smooth.
2. Pour batter into non-stick pot and cook, stirring constantly, until the mixture thickens and becomes a coagulated mass.
3. Turn the batter into heat-safe Pyrex or similar container*, smooth the top and set aside to cool until safe to place into the fridge to set. Once the tofu is set, turn it out of the dish, wet side up, and blot it the block with a cloth or paper towel. Return to the fridge to continue firming up.
4. Store in the fridge, loosely wrapped.

Serving suggestions

• Deli-style sandwich: layer thick or thin tofu slices + lettuce, tomato, sweet onion and grainy deli mustard between two slices of whole grain bread or a chicago role.
• Panini: layer tofu slices + grilled or roasted veg of choice between two thick slices of sourdough bread and using a panini press or similar, cook until the bread is brown and crisp.
• Wrap filling: combine cubed tofu and your fave or leftover veg bits and bobs on a large wrap, top with sauce or dressing of choice, roll tightly, slice in half, plate and enjoy.

Note

• I like using a mini rectangular Pyrex container, but any shape will work.
• Vary flavor profile by subbing the list spices/seasoning with others, e.g. poultry seasoning + kala namak (black salt) for use in breakfast scrambles, or crushed fennel and Italian seasoning for Italian-inspired flavor profile.