Caramelized Tofu and Brussels Sprouts

It sure has been a while.  In my absence I've managed to buy a house (!) and visit The Baby a time or two.  It's amazing how fast time goes, and how darn cute The Baby is (and how his adorableness seems to grow each time I see him).

This recipe is very simple, very healthy, and very easy to make!  It takes about 20 minutes total (not including the time to make brown rice - which I usually make in big batches on Sunday nights for the week).  You could also serve this over a delicious and nutty quinoa, instead of brown rice.  It takes significantly less time to make, and would compliment the bitterness of the brussels sprouts and the sweetness of the brown sugar nicely.

Recipe adapted from 101 Cookbooks

Caramelized Tofu and Brussels Sprouts
Serves 4

Ingredients
7 - 8 ounces extra-firm tofu, drained and cut into thin 1-inch segments
1 small onion, diced
2 medium cloves garlic, minced
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
1/4 cup cup pine nuts, toasted
3 tablespoons brown sugar
1/4 cup basil, chopped
Salt and Pepper to taste

A few splashes of canola oil
A drizzle of 100% pure maple syrup (optional)

Directions:

1. Heat oil in a skillet over medium heat and add the tofu. Cook until browned.
2. Heat oil in a second skillet on medium-low heat and add the onions. Cook slowly until they begin to caramelize.  Add garlic and Brussels sprouts and cook about 5 minutes.
3. Add half of the brown sugar to the tofu and stir to coat. Cook about 1-2 minutes.
4. Add the Brussels Sprouts mixture and pine nuts to the tofu. Then add the remaining brown sugar and stir to coat.  Cook until Brussels Sprouts begin to brown.
5. Finish with chopped fresh basil, maple syrup, and salt & pepper to taste.
6. Serve over brown rice, and enjoy!