Assemble Stuffing in a large bowl: drain tofu liquid and gently squeeze out some of the excess liquid, toss into a large bowl, and add the lentils, pistachios, onions, garlic, carrot, lemon juice and zest (best to use organic lemons when using zest to avoid pesticides) and toss together in the bowl with the spices. Toss well to distribute the spices evenly through the mix. I take this step before adding the rice so that the spices will more evenly distribute rather than sticking to rice in uneven clumps. When well mixed add the rice in and stir well. (Side note: this makes more stuffing than you will need if doing cabbage or Swiss Chard Rolls, but I think it leaves "just enough" to stuff a couple of bell peppers on another day, a happy thing you may agree when you taste the delicious flavors of this stuffing).