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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sprouted tofu with mushrooms and lentils. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Sprouted tofu with mushrooms and lentils. Baking and marinating sprouted tofu adds another level of flavor and texture. Served simple with lentils and mushrooms.

Sprouted tofu with mushrooms and lentils is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Sprouted tofu with mushrooms and lentils is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook sprouted tofu with mushrooms and lentils using 13 ingredients and 8 steps. Here is how you cook it.

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

Fair enough, my kids will never have to suffer through eating celery. Myself, I was a late bloomer towards mushrooms. If you don't like mushrooms, triple the amount of lentils, or try tofu or Hugh also suggested some steak if you're into that sort of thing ;) Shitakes are not a beginner mushroom, I find them very. Add the mushrooms, thyme, salt, and pepper.

Steps 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.

Stir in the brandy (or balsamic vinegar) and Worcestershire. The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer. As far as the sprouted lentil slaw, Allison and I enjoyed the dish almost every afternoon of my visit. We added tomatoes, olives, cucumbers, fresh basil, and a simple balsamic/olive oil vinaigrette.

So that’s going to wrap it up with this exceptional food sprouted tofu with mushrooms and lentils recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!