Lentil Tofu

Making your own tofu? Of course you can!

INGREDIENTS

• 500 gr of dry lentils

• 1 tbsp of cumin

• 1 tsp of salt

• ½ tsp of pepper

• About 700 ml of water, as needed

PREPARATION

Step 1. Soak 'em up

Soak the lentils in plenty of water for about 12 hours. Drain and rinse them well once they're plumped up.

Step 2. Blend to a paste

Put the lentils in a blender and add water until the water level is 2–3 cm above the lentils. Add the cumin, salt, and pepper. Blend until you get a smooth paste.

Step 3. Separate the pure

Now you need to separate the liquid from the solids (the pure). Strain the paste through a fine-mesh sieve or a nut milk bag. Press the solids vigorously with a wooden spoon to drain all the liquid out. Keep the solids (the pure) for other recipes—it’s great for adding to soups or meatballs!

Step 4. Cook and stiffen

Prepare a 30 cm baking tray with parchment paper. Put the liquid in a pot and bring to a boil. Stir constantly as it boils for about two minutes. Then, pour it directly into the baking tray. Let it cool down and stiffen overnight in the fridge. Pack it into plastic film to conserve it for a couple of days.