This two-ingredient red lentil tofu (plus water and salt) is a versatile, high-protein vegan option. It offers a great way to rotate plant-based protein sources and can be prepared and then baked or air-fried until crispy.
Rinse your red lentils really well, drain excess water. Add rinsed lentils to a bowl or your high-speed blender and add 1 ½ cups boiling water. Set aside for 15-20 minutes. Blend lentil/water mixture until completely smooth. Pour into a wide bottom pot and add 1 ½ cups water. Bring heat to medium, whisking constantly. Cook for 7-8 minutes or until really thick and glossy. Remove from heat and pour into a container, smoothing the top. Place in the fridge for a minimum of one hour. Once ready it should slide out of the container easily. When ready to eat: slice into cubes, season with spices etc. then bake at 375 F for 20 minutes or until crispy. Or, of course my air fryer people, go for it.
