Pomegranate Tofu with pink lentil crust recipe

Ingredients

• 1 block silken tofu, drained, wrapped in paper towels to absorb moisture, then halved
• 1 tablespoon pomegranate molasses
• 1 tablespoon maple syrup
• 1 large egg
• ½ teaspoon freshly ground cinnamon
• Tangerine Salt (“Breakaway Flavor Blasts”) or kosher salt
• Freshly ground black pepper
• Speck of butter for the baking dish
• ¼ cup dried pink lentils, ground to a fine powder
• Olive oil spray
• 2 tablespoons fresh mint chiffonade
• 1 tablespoon toasted pine nuts

1. Preheat the oven to 450°F. Put half the tofu, the pomegranate molasses, maple syrup, egg, cinnamon, and salt and pepper to taste into a blender and puree. Scrape the mixture into a mixing bowl, add the other half of the tofu and, using a fork, mix it to a fairly uniform texture.
2. Butter a clay pot or baking dish or four 4-ounce ramekins, and pour the mixture into it. Top with the pulverized lentils, spray them with a little olive oil, and bake for 30 minutes, until the top turns crispy brown. Remove and top with the mint and the pine nuts. Be sure to pass some extra tangerine or coarse sea salt for guests to add at the table.