Homemade Lentil Tofu with Mashed Potatoes

Place the red lentils in a mixing bowl. Bring 500 ml of water to a boil and pour it over the lentils. Let the lentils soak for 15–20 minutes. Then blend the mixture until smooth. Transfer the mixture to a pot, bring it to a boil, and let it simmer for 4–5 minutes over medium heat, stirring constantly, until it thickens. Season the mixture with salt (optionally, you can add herbs like oregano or thyme). Spread the mixture into a rectangular mold and let it set for 1 hour at room temperature, then for at least 2 hours in the refrigerator.

Finely chop the gherkins and fresh dill. Peel the onion and finely chop it as well. Mix all ingredients in a bowl with the Greek yogurt, white wine vinegar, and Dijon mustard. Season the sauce with salt and pepper and chill it until serving (let it steep for at least 10 minutes).

Peel and dice the potatoes. Boil them in salted water for about 15–18 minutes until soft. In the meantime, take the lentil tofu out of the refrigerator and cut it into approximately 2 cm cubes. Heat 2 tbsp of rapeseed oil in a pan and fry the tofu cubes for 12–15 minutes over medium heat until golden brown. Drain the potatoes, add butter, and mash or whip them into a creamy puree, gradually adding the milk. Season with salt.