Red Lentil Pancakes Filled with Spiced Tofu

This colourful and creative vegetarian meal is simple to make but looks impressive so would be a good option for entertaining. Using lentils to make t...he pancakes not only adds protein, it means they are naturally gluten-free. Read more This colourful and creative vegetarian meal is simple to make but looks impressive so would be a good option for entertaining. Using lentils to make the pancakes not only adds protein, it means they are naturally gluten-free.

Prep time
20 minutes
Cook time
30 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days (but best eaten fresh)
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
ALTERNATIVELY
Vegan
Contains
Dairy, Soy
Ingredients
Serves 4
For the tofu filling
red onion
finely diced
tomato puree
curry powder
firm tofu
drained and crumbled or grated
peas (frozen)
spinach
halved
For the pancakes
red lentils (dried)
bicarbonate of soda
peeled and roughly chopped
red chilli
deseeded and roughly chopped
garlic cloves
roughly chopped
sea salt
fine
turmeric powder
water
for frying
For the garlic yoghurt
garlic cloves
minced
coriander
roughly chopped
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics

NUTRITION PER SERVING (Read more)

502kcal
Calories
28g
Protein
28g
Total Fat
42g
Carbs
16g
Fibre
9g
Sugars
338mg
Calcium
26%
 
9mg
Iron
48%
 
140mg
Magnesium
33%
 
416mg
Phosporus
33%
 
1182mg
Potassium
25%
 
545mg
Sodium
24%
 
3mg
Zinc
31%
 
1mg
Copper
88%
 
1mg
Vitamin B1
55%
 
0mg
Vitamin B2
28%
 
3mg
Vitamin B3
21%
 
0mg
Vitamin B6
29%
 
235mcg
Vitamin B9
59%
 
339mcg
Vitamin A
38%
 
0mcg
Vitamin B12
5%
 
40mg
Vitamin C
44%
 
0mcg
Vitamin D
0%
 
6mg
Vitamin E
42%
 
297mcg
Vitamin K
247%
 
Calories: 502kcal; Protein: 28g; Total Fat: 28g; Carbs: 42g; Fibre: 16g; Sugars: 9g; Calcium: 338mg (26%); Iron: 9mg (48%); Magnesium: 140mg (33%); Phosporus: 416mg (33%); Potassium: 1182mg (25%); Sodium: 545mg (24%); Zinc: 3mg (31%); Copper: 1mg (88%); Vitamin B1: 1mg (55%); Vitamin B2: 0mg (28%); Vitamin B3: 3mg (21%); Vitamin B6: 0mg (29%); Vitamin B9: 235mcg (59%); Vitamin A: 339mcg (38%); Vitamin B12: 0mcg (5%); Vitamin C: 40mg (44%); Vitamin D: 0mcg (0%); Vitamin E: 6mg (42%); Vitamin K: 297mcg (247%)
Show more
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
ALTERNATIVELY
Vegan
Contains
Dairy, Soy
Ingredients
Serves 4
For the tofu filling
red onion
finely diced
tomato puree
curry powder
firm tofu
drained and crumbled or grated
peas (frozen)
spinach
halved
For the pancakes
red lentils (dried)
bicarbonate of soda
peeled and roughly chopped
red chilli
deseeded and roughly chopped
garlic cloves
roughly chopped
sea salt
fine
turmeric powder
water
for frying
For the garlic yoghurt
garlic cloves
minced
coriander
roughly chopped

Ingredients

Serves 4
For the tofu filling
red onion
finely diced
tomato puree
curry powder
firm tofu
drained and crumbled or grated
peas (frozen)
spinach
halved
For the pancakes
red lentils (dried)
bicarbonate of soda
peeled and roughly chopped
red chilli
deseeded and roughly chopped
garlic cloves
roughly chopped
sea salt
fine
turmeric powder
water
for frying
For the garlic yoghurt
garlic cloves
minced
coriander
roughly chopped

Method

Your notes

1

Gather and prepare your ingredients.

2

Place the lentils and bicarbonate of soda into a bowl. Cover with several inches of water. Stir to incorporate the bicarb. Set aside to soak overnight, or for 8-12 hours.

3

Heat olive oil in a frying pan over medium-high heat. Add the onion with a sprinkle of salt and pepper and cook for 2-3 minutes, until softened.

4

Add the tomato puree and curry powder and cook for 1-2 minutes, just until darkened and fragrant.

5

Add the tomatoes and cook for 3-4 minutes, until burst and jammy.

6

Add the tofu, peas and spinach and cook for 3-4 minutes, until the peas are hot and the spinach has wilted. Remove onto a side plate while you make the pancakes.

7

Drain the lentils. Place into a blender with all remaining pancake ingredients except for the olive oil. Blend until smooth. Add a splash of water if needed to help it blend.

8

Give the frying pan a quick rinse and place over medium-high heat. Coat with olive oil. Spoon the batter in and use the back of a spoon to gently spread the batter out until the pancakes are about 15cm in diameter. Cook for 3-4 minutes, until the batter is almost completely dry across the surface. Flip, and cook for about 2 minutes on the other side. Repeat until all of the batter has been used up. We used a US 1/4 cup measuring cup to make ours. Stir the batter every time you scoop some out to fry as it separates as it rests.

9

Mix together the yoghurt and garlic. Add salt and pepper to taste.

10

Serve the pancakes filled with tofu, topped with garlic yoghurt, and sprinkled with coriander.

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