• First, boil water 1 and ½ cups of water in a saucepan. Once it reaches a boil, rinse the lentils in cold water using a small holed colander.
• Ensure the blender you have is made for blending very hot things. Not all blenders are, so check with the owner's manual or manufacturer's directions. If you have the green light, add the boiling water and lentils into the blender and let them sit for about 10 minutes.
• Once they have sat and expanded slightly, add the spices and blend until smooth. You may have to scrape the sides down occasionally.
• Once it is blended smoothly, pour the mixture into a medium-sized saucepan along with the remaining 2 cups of water.
• Stir frequently for 5 to 7 minutes or until the mixture is thick and gooey.
• Add the gooey mixture into an ungreased square baking dish and place uncovered in the fridge for 1 to 2 hours. The longer you leave it in the fridge, the more firm the texture will be.
• Remove the tofu from the fridge and cut into cubes! It’s ready for cooking.

Notes:

• To cook this red lentil tofu, the best way is on the stovetop with a little bit of avocado oil. For more flavor, you could use an infused oil. The process is unique, as you don’t want to disturb the cubes once you put them down. Let them cook until golden brown, and they come loose from the pan. If they don’t come loose, the crispy side will pull off.
• The original recipe notes that this can be left in the fridge in an airtight container for up to 5 days if you want to prep and prepare beforehand.