Homemade Red Lentil Tofu with Mashed Potatoes and Tartar Sauce

Start by preparing the lentil tofu: place the red lentils in a mixing bowl. Boil 500 ml of water and pour it over the lentils. Let the lentils hydrate for 15-20 minutes.

After hydrating, blend the lentils with a blender until you get a smooth mixture. Transfer the mixture to a medium pot, bring to a boil, and cook over medium heat for 4-5 minutes, stirring continuously until the mixture thickens. At this stage, you can add dried herbs or spices according to your preference (basil, oregano, paprika, chili). Season with salt, transfer the mixture to a small rectangular mold, and let it set at room temperature for one hour. Then, place the mold in the refrigerator for another 2 hours.

Once the tofu has cooled and set, cut it into cubes of approximately 2 cm. Heat 2 tablespoons of oil in a large pan and fry the tofu cubes for 12-15 minutes over medium heat until golden and crispy.