Sprouted tofu with mushrooms and lentils

• 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.

olive oil, soy sauce, lime juice, nectar, garlic, tofu, mushrooms, fresh green onions, fresh parsely, lime juice

Taken from cookpad.com/us/recipes/353702-sprouted-tofu-with-mushrooms-and-lentils (may not work)