Soak split red lentils in plenty of water for 10 to 15 minutes until plump. Rinse and drain very well. Then, transfer HALF to your blender along with 3 to 4 cups of fresh water. Blend in high-speed blender on high for 30 seconds. Over a large bowl or pot (prefer glass bowl to see through), strain through soy/nut milk bag until pulp is very dry. Repeat with other half of lentils.

Let the milk rest for 15 minutes or longer to allow the starch to settle to the bottom of the bowl or pot. Then, use a cup to gently scoop only the milk to large cooking pot while avoiding disturbing the starchy layer below. You will have to leave some of the milk behind as it won't be possible to get it all without starch contamination.

Let it warm up over medium low heat while you prepare your coagulant. Mix room temperature water with 1 tbsp calcium sulfate and keep it nearby with a spoon ready.

Turn heat up to medium high or high but stir constantly so that the milk does not burn to the bottom. When in doubt, lower the heat. Keep cooking until the milk reaches 180°F then turn off the heat. Immediately, stir up your coagulant again. Pick it up in one hand, keep stirring the milk and pour in HALF the coagulant slowly. Stand the spatula straight down to stop the spinning action. Cover and rest for 15 minutes.

Afterwards, check on how it coagulated. The whey should be clear if completely curdled. The curds will be distinct but soft and delicate. If it is completely curdled, save the rest of your coagulant for another day. If not, spoon the remaining coagulant over the top surface and around the sides. Tap the top gently to move the curds softly. Then cover again and turn the heat to the lowest setting. Wait 10 minutes and re-check. All the milk should be coagulated.

Moisten the cloth and line your tofu mold. With a slotted spoon and/or mesh sieve, scoop the curds into the mold while holding the edges of the cloth so it doesn't fall in. The curds are very fine so you will have to tap against the side of the pot to drain more water. Try not to add too much water to the mold or it will be difficult to wrap. Try to spread the curds in evenly. Then add the top and secure. If using my preferred tofu mold, just twist the knob until it stops; do not force it. Pour off excess water using the vents. Please in fridge to cool overnight. If using weights, use about 5 lbs of weight, pour off excess water and place in fridge. The next day, gently unmold and your high protein, soy-free red lentil tofu is ready to use!