Caramelized Tofu & Brussel Sprouts

Thanksgiving shopping has been all consuming for me this week - stocking up on non-perishables for the big day and preparing my list of what I need to get the day-of. I have not put much thought into any other dinner recipes for the week. I was thus pleasantly surprised when I realized that I had everything on hand to make this meal from Heidi's blog 101 Cookbooks. I have made this once before and loved it. A nice light meal to enjoy pre-thanksgiving feasting!

Ingredients:

7 - 8 ounces extra-firm tofu cut into thin 1-inch segments (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

Directions:

Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.