Red Lentil Tofu

Bring water to boil. Rinse the lentils thoroughly to remove dust and debris. Place the rinsed lentils in a blender and add the boiling water. Let them soak for 15–20 minutes until they become plump.

Pulse the soaked lentils on high, stopping occasionally to scrape down the sides. Avoid over-blending—too much blending will make the mixture prematurely gelatinous.

Pour the blended lentils into a saucepan and add the room temperature water. Heat over medium-high, whisking constantly. Cook for 6–8 minutes, reducing the heat to medium if needed to prevent splattering. The mixture is ready when it thickens and sticks to the whisk.

The longer you cook it, the firmer the final tofu will be.

Transfer the thickened mixture to a container. Leave it uncovered in the refrigerator for 1 hour. Then, cover and refrigerate overnight for best results.