Yes, I learned that it can be done with basically any legumes. Here I have lentils but not red lentils that are quite better, mostly for the color.
It's amazing how it thickens by itself, it's very dense also.
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Original tofu is using soy beans, but needed long time to make the mixture be set
Yeah, I've done it and it even needs to be strained more carefully with a
cloth, but for this version, we don't even need the cloth, a normal strainer is enough, not much pulp pass through it. And once cooked it settles in a matter of minutes.