Sprouted tofu with mushrooms and lentils Recipe

Name: Sprouted tofu with mushrooms and lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tbsp olive oil; 1/2 tbsp soy sauce; 1/2 tbsp lime juice; 1/2 tbsp agave nectar; 1/2 tbsp garlic paste; 8 oz organic sprouted tofu; 2 1/2 cup cooked lentils; 6 each mushrooms (used baby portabella); 3 each fresh green onions; 1/2 tbsp fresh parsely; 1 tsp lime juice

Servings: persons

1/2 tbsp olive oil
1/2 tbsp soy sauce
1/2 tbsp lime juice
1/2 tbsp agave nectar
1/2 tbsp garlic paste
8 oz organic sprouted tofu
2 1/2 cup cooked lentils
6 each mushrooms (used baby portabella)
3 each fresh green onions
1/2 tbsp fresh parsely
1 tsp lime juice

1
Combine all ingredients for marinade with a whisk.
2
Slice tofu in half and then into four pieces.
3
Using a pastry brush, top with marinade.
4
Cook lentils according to directions and set aside.
5
Slice mushrooms and saute in olive oil with salt and pepper until golden.
6
Meanwhile, preheat oven to 400F and Bake sprouted tofu for 25-30 minutes until golden, flipping half way through.
7
Serve tofu on a plate with lentils topped with sauted mushrooms.
8
Garnish with thinly slice green onions, chopped parsley and lime juice.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 tbsp olive oil, 1/2 tbsp soy sauce, 1/2 tbsp lime juice, 1/2 tbsp agave nectar, and more.

Yes, Sprouted tofu with mushrooms and lentils falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sprouted tofu with mushrooms and lentils

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