Sprouted tofu with mushrooms and lentils

Combine all ingredients for marinade with a whisk.

Slice tofu in half and then into four pieces.

Using a pastry brush, top with marinade.

Cook lentils according to directions and set aside.

Slice mushrooms and saute in olive oil with salt and pepper until golden.

Meanwhile, preheat oven to 400°F and Bake sprouted tofu for 25-30 minutes until golden, flipping half way through.

Serve tofu on a plate with lentils topped with sauted mushrooms.

Garnish with thinly slice green onions, chopped parsley and lime juice.