Preheat the oven to 350F degrees. Lightly oil an 8 x 8 baking pan.

Put 3 1/2 cups of the water and the lentils in a large saucepan. Cover and bring to a boil over medium-high heat, then immediately reduce the heat and simmer until the water is absorbed, 50 to 60 minutes.

Meanwhile, put the tofu, the remaining 1 cup water, the oats, soy sauce and pepper in a blender and blend until smooth. Add the parsley, basil, thyme, and sage and pulse just to mix. Transfer to a large bowl.

Heat the olive oil in a large frying pan over medium-high heat. Add the celery, onion, and garlic and cook until softened, about 6 minutes. Add to the tofu mixture.

Add cooked lentils to tofu-vegetable mixure, and stir to mix. Press the mixture firmly into the prepared pan, and bake for 15 minutes.

Meanwhile, put the almonds, yeast flakes and soy sauce in a food processor fitted with the metal blade, and pulse to coarsely chop.

Sprinkle the topping over the top of the lentil loaf and bake for 15 minutes more. Let the loaf cool for 10 minutes before cutting into squares. Serve with the Mushroom Miso Sauce on the side.

Mushroom Miso Sauce:

Put flour in a small dry frying pan over medium heat and toast, stirring often, until it has darkened evenly to a light brown. Transfer the browned flour into a medium bowl.

In a small bowl, stir the nutritonal yeast, miso and hot water together.

In a medium saucepan, heat the olive oil over medium heat. Sautee onion until softened, about 5 mins. Add mushrooms and saute until lightly brown, about 5 mins.

Meanwhile, add 2 cups water to the browned flour. Whisk until well combined.

Spoon flour mixture into the mushrooms, and simmer, whisking often, until the mixture is thickened, 1 to 2 mins. Stir in the nutritional yeast and miso mixture. Bring just to a simmer, and remove from the heat. Serve hot.