Homemade Lentil Tofu

Meanwhile, prepare the tartar sauce: Finely chop the pickled cucumbers and fresh dill. Peel and finely chop the onion. Place all chopped ingredients into a medium-sized bowl, mix with Greek yogurt, wine vinegar, and Dijon mustard, and season with salt and pepper. For now, place the finished tartar sauce in the refrigerator to chill until the tofu and mashed potatoes are ready (but for at least 10 minutes).

After 2 hours of chilling the tofu, start preparing the mashed potatoes: Peel the potatoes and cut them into smaller pieces, transfer them to a larger pot, cover with enough water, salt, and bring to a boil. Meanwhile, take the tofu out of the refrigerator and cut it into cubes approximately 2 cm × 2 cm (or pieces of any other shape). Once the water with potatoes starts to boil, reduce the heat to medium and cook the potatoes for 15⁠–⁠18 minutes, until they soften.

While the potatoes are cooking, fry the sliced tofu: Heat 2 tablespoons of oil in a large pan, add the tofu, and fry it for 12⁠–⁠15 minutes over medium heat.