Soy-free bean cakes made with red lentils.
Placed soaked, rinsed beans in food processor with a ½ cup of the water
Process on high speed until beans are as smooth as possible - 2 - 3 minutes. Mine was about the consistency of very soft cream of wheat. You can go longer if you want it smoother, but I like a little texture
Pour puree into saucepan and whisk in the teaspoon of salt
Whisk in the remaining 1½ cups of water - for lighter, softer tofu, add 2 cups of water
Cook over medium-high heat, while whisking, until mixture gets very thick. This will take 5 - 7 minutes
Pour into 8x8" glass or ceramic dish (no prep needed)
Refrigerate for at least an hour
Use a butter knife to loosen the edges of the tofu from the sides of the dish
Turn over to remove from the dish
Slice into cubes or slices to fry or bake
Add olive oil and/or sesame oil to pan
Add tofu and sprinkle with desired seasonings
Cook over medium heat for 1 - 2 minutes per side until tofu is golden brown
Place tofu pieces in a bowl
Add oil and/or sesame oil
Sprinkle with desired seasonings and gently mix to coat
Place pieces on trays or in basket
Air fry at 400F° for 10 minutes - tofu should be golden brown and crispy
Preheat oven to 350F°
Follow the same instructions for oil and seasonings as above
Arrange pieces on a baking pan lined with parchment paper
Bake for 30 minutes or until pieces are golden brown