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. If the water is still hot, be careful when blending, start blending at the lowest speed, gradually increasing the speed to ensure it doesn't erupt.

Once blended, pour the lentil mixture into a medium saucepan. Put over medium-high heat, and whisk continually as it cooks, until the lentil mixture gets thick, this will take about 5 minutes. It will start to set almost right away so working quickly, pour into a heat-safe container and spread evenly. I used a glass food storage container, but you could alternatively use a baking dish, or silicone baking mold. No need to grease your dish. 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. If the marinade is a bit think you can add a small splash of water as needed.

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, allowing space between each tofu cube for the best airflow. 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. Prepare the sauce and tofu as instructed. Spread the tofu evenly across the baking sheet and bake for about 30 minutes, stirring halfway through, until golden.