Extra-Firm Block of Tofu from About 50 Cents Worth of Green Lentils!

Soak about a cup of dry green lentils in cold water with a dash of baking soda overnight. Rinse and drain well, then add to a blender with 1.5 cups cold water and salt to taste. Blend well, scraping the sides periodically. Pour thin mixture into a saucepan and add 1 cup of water for extra-firm tofu (or more water for different textured tofu), turn on med-high heat and stir until thickened, careful to not let the mixture burn. Turn off heat, add desired seasoning (I used pepper, chili powder, cumin, and garlic), and transfer to a glass container and chill overnight. Gently pat dry with a tea towel before cutting, marinating, and cooking just like any tofu. Soak about a cup of dry green lentils in cold water with a dash of baking soda overnight. Rinse and drain well, then add to a blender with 1.5 cups cold water and salt to taste. Blend well, scraping the sides periodically. Pour thin mixture into a saucepan and add 1 cup of water for extra-firm tofu (or more water for different textured tofu), turn on med-high heat and stir until thickened, careful to not let the mixture burn. Turn off heat, add desired seasoning (I used pepper, chili powder, cumin, and garlic), and transfer to a glass container and chill overnight. Gently pat dry with a tea towel before cutting, marinating, and cooking just like any tofu.

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