Rinse red lentils well and place in a blender
Bring 3 cups of water to a boil over high heat.
Once water is boiling, carefully pour it into the blender.
Let lentils and water sit for 15 minutes.
Blend lentils on low then high until completely smooth. Be careful when doing so as the water can splash out of the top of the blender. Cover the lid and top of the blender with a clean dish towel and hold the lid down strongly before and during blending.
Place the lentil puree into a sauce pan over medium high heat.
Stir well until mixture thickens and when lifted, holds its shape, about 1-5 minutes.
With a spatula,spoon the mixture into a glass or metal container. Smooth the top and tap a few times to remove any air pockets.
Let mixture cool on room temperature for an hour. Then refrigerate until set, about 4-6 hours.
To Bake: Slice tofu and set aside.
Combine lemon juice, oil and seasoning in a medium flat container. Set aside.
Place sliced tofu on a parchment or silicone mat lined baking sheet, making sure none of the slices are touching. With a pastry brush, brush tops of tofu with the marinade. Turn each over and brush marinade on the other side of slices. Bake for 20- 40 minutes or until desired consistency, turning once.
To Fry: Prepare cornstarch and seasoning in a low shallow bowl.
Cube tofu and roll it gently in the mixture.
Heat canola oil in a pan over medium high heat.
Add enough tofu to half fill pan. Cook stirring until browned, about 1 minute. Flip tofu and brown other side, adding more oil if needed.
Once browned, remove from heat and blot oil on reusable cloth or paper towels.
Use, serve or freeze tofu baked or fried for later.
To Air Fry: Prepare cubed or sliced tofu as with the pan frying method.
Place without overlapping in the air fryer and cook for 5-8 minutes per side.
