Lentil tofu — an easy recipe

The recipe:
- Rinse 250 g of lentils (or chickpeas) and soak overnight
- Rinse the lentils well, then add them to a blender
- Add 750 mL of water and 3 tsp of salt
- Blend for ~1-2 min until you do not see any chunks
- Add 2 tbsp of olive oil to a pan, then add the blended lentils
- Bring to a boil, then simmer for 10–30 min, while frequently mixing to prevent burning on the bottom
- The cooking is done when the lentils stick together as a blob (any mushy tofu will not solidify properly)
- Transfer to a glass container and put in the fridge for at least an hour

After 1 hr in the fridge, the tofu is set, and you can now treat is as normal soybean tofu.

You can fry the lentil tofu with spices or by itself.

This tofu can be stored in the fridge for at least a week. It can also be frozen.
Lentils and chickpeas have much lower concentration of oxalates than soybeans, so for those that have or are worried about kidney stones, this is a good alternative.
Very importantly, the lentil tofu may taste better to you (it does to my family), so give it a try.

A vegan pasta: onion, tomato, and olive sauce with whole wheat pasta (hard to find), grilled Brussels sprouts, and three types of lentil tofu air fried.

What to do with the lentil tofu:
- You can use it to replace the soybean tofu in any recipe. We love using it in many dishes (Thai, Indian…) and grain/rice bowls.
- You can simply fry it in cubes or strips with whatever spices you want
- You can eat it just like that