7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of coconut or olive oil
2 medium cloves garlic, minced
1/3 cup pecans or walnuts, chopped
2 - 3 tablespoons Sucanat, (or the least processed organic cane sugar you can get your hands on)
1/4 cup cilantro, chopped
1/2 lb. (or more!) brussels sprouts, washed and cut into halves or quarters (depending on their size)

7 - 8 ounces extra-firm tofu cut into thin 1-inch segments 2 medium cloves garlic, minced 1/3 cup pecans or walnuts, chopped 2 - 3 tablespoons Sucanat, (or the least processed organic cane sugar you can get your hands on) 1/4 cup cilantro, chopped 1/2 lb. (or more!) brussels sprouts, washed and cut into halves or quarters (depending on their size)

1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Sauté until slightly golden, about 4 minutes.

2. Add the garlic and nuts, and cook for another minute. Stir in sugar. Cook for another couple of minutes until the sugar has melted. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.

3. 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. Add the chopped cilantro, give a quick stir and serve immediately.