Add the boiling water, lentils, and salt (if using) to your blender. Let the lentils soak in the blender with the lid off for 15 minutes, or until the lentils look pale and softened.

Once the lentils have softened, put the lid on the blender and blend the mixture until it is completely smooth.

Once blended, pour the lentil mixture into a medium saucepan. Place over medium-high heat and cook, whisking constantly, until the mixture is very thick and glossy.

It will start to set almost right away so working quickly, pour it into a heat-safe container and spread it evenly. Let the lentil tofu set and chill in the fridge.

Once set you can cut and bake, fry, or air fry, just like soy tofu.

If you would like to prepare the lentil tofu as I do, slice your lentil tofu into 1-inch cubes. Add the tofu to a large mixing bowl then sprinkle over the cornstarch, nutritional yeast, soy sauce, olive oil, garlic powder, and cayenne (if using). Use a spatula to gently toss and coat the tofu.

Air fryer method: Preheat your air fryer to 350F (180C). Spray the heated fryer basket with spray oil, then spread the tofu in a single layer in the basket. Air fry the tofu for about 15 - 20 minutes, shaking 1 to 2 times, until golden.

Oven-baked method: Preheat your oven to 375F (190C). Line a large baking sheet with parchment paper. Spread the tofu evenly across the baking sheet and bake for about 30 minutes, stirring halfway through, until golden.