• Preheat the oven to 400 degrees for the tofu.
• Place the lentils in a strainer and rinse with cold water. Then drain.
• In a large dutch oven pan over medium high heat, add the lentils, sweet onion and vegetable broth.
• Bring it to a boil then turn the temperature down to low and let it simmer for about 12-15 minutes. Then add the chopped heirloom tomato and the red bell pepper along withe the spices. (Start on the tofu as the lentils cook)
• Continue cooking for another 10 minutes. Have a quick taste test to check for doneness. Add the water in. Let it cook for another 5-7 minutes.
• Lentils are done when they are tender.

Tofu

• For the tofu, have a dry surface ready lined with paper towels. Place the tofu on it and press out the excess water from the tofu using paper towels.
• Cut the tofu into cubes and place on a lined sheet pan with parchment paper. Toss with the corn starch.
• Drizzle with olive oil and add the spices.
• Place in the oven and bake for 20 minutes. After the 20 minutes, give it a stir and then place back in the oven and continue to cook for another 15-20 minutes.
• Serve in a medium size bowl and top with the pomegranate seeds.