Sprouted tofu with mushrooms and lentils
Sprouted tofu with mushrooms and lentils

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sprouted tofu with mushrooms and lentils. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Sprouted tofu with mushrooms and lentils is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Sprouted tofu with mushrooms and lentils is something which I have loved my whole life. They are fine and they look fantastic.

For the lentils- Put some oil of choice in a pot and fry up chili, garlic, turmeric, cumin until a nice paste or mix forms. Cook desired quantity of red split lentils in the same pot with Nutritional info depends on how many lentils, tofu you use and the quantity of buckwheat. For more carbs use more buckwheat.

To begin with this particular recipe, we have to prepare a few components. You can have sprouted tofu with mushrooms and lentils using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sprouted tofu with mushrooms and lentils:
  1. Get Marinade
  2. Take 1/2 tbsp olive oil
  3. Get 1/2 tbsp soy sauce
  4. Take 1/2 tbsp lime juice
  5. Get 1/2 tbsp agave nectar
  6. Get 1/2 tbsp garlic paste
  7. Prepare Main
  8. Make ready 8 oz organic sprouted tofu
  9. Prepare 2 1/2 cup cooked lentils
  10. Prepare 6 each mushrooms (used baby portabella)
  11. Take 3 each fresh green onions
  12. Take 1/2 tbsp fresh parsely
  13. Make ready 1 tsp lime juice

I knew I was going to fall in love with. Add the diced onion and saute until just translucent. Add the mushrooms and a pinch of salt and just leave them to heat up and start. Tofu, seitan, mushrooms and jackfruit are some of our go-to plant proteins.

Instructions to make Sprouted tofu with mushrooms and lentils:
  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 400°F 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.

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