Dinner for Two: Caramelized Tofu and Brussels Sprouts

tofu and brussels sprouts

Sometimes it’s hard to find recipes for just two people. Luckily I like leftovers a lot, but for those nights when I want to make a meal just for us, with nothing left over, I have a handful of recipes that I turn to. This is one of those – and a very popular meal in our house. It’s a recipe from Heidi Swanson of 101 Cookbooks with a few changes.

1 package extra firm tofu, cut into thin 1-inch segments, pressed to remove excess water
2 medium cloves garlic, minced
1/3 cup pecans, chopped
1 tablespoon light brown sugar
1 (10 oz) container of brussels sprout, very thinly sliced in the food processor
olive oil

Heat a splash of olive oil in a non-stick skillet over medium heat; add tofu. Cook until slightly golden, 2-3 minutes per side. Add garlic and pecans, and saute for another minute. Stir in sugar and cook for a few more minutes.

Remove tofu/pecan mixture from the pan. Add a little more oil to pan. Stir in shredded brussels sprouts. Add pinch salt, stir. Cook for 4-5 minutes, stirring frequently, until sprouts begin to turn golden (and smell sort of like popcorn.

Split brussels sprouts into two bowls. Top with tofu mixture. Enjoy!

Dinner for Two: Caramelized Tofu and Brussels Sprouts

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