Tofu and Brussel Sprouts with Sun-Dried Tomatoes

Ingredients

1 pack of firm tofu, cut into medium cubes

3 tbsp olive oil

8 ounces (225 g) brussel sprouts, quartered

¼ cup thinly sliced garlic

1 yellow onion, thinly sleeves into half-moons

2 tbsp fresh thyme

¼ cup sun-dried tomatoes

½ cup dry white wine

1 cup vegetable broth

Black pepper

For Serving

1 cup of cooked barley

Chopped fresh parsley

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Serves 4

1. Preheat a large skillet over medium-high heat. Cook the tofu in 1 tbsp of the olive oil with a sprinkle of salt until seared on a few sides, 10 - 12 minutes. Transfer tofu to a plate and set aside.

2. Add 1 tbsp of the oil to the pan, place brussel sprouts facedown in the oil, and sear them, about 5 minutes. Push to the side of the pan.

3. Add the garlic to the pan, drizzle in the remaining tbsp of oil, and cook the garlic until lightly browned (about a minute). Add the onion and thyme with a sprinkle of salt and toss to coat. Cook the onion for 5 - 7 minutes, until lightly browned. Add the brussel sprouts back in.

4. Add sun-dried tomatoes to the pan and toss to coat. Pour in the white wine and the broth and combine the sprouts with everything else. Add a healthy amount of black pepper. Increase the heat to high, bring to a boil, and let the wine reduce, about 3 minutes.

5. Lower the heat and transfer the tofu back to the pan, tossing to combine. Heat through for another minute, then serve over barley and sprinkled with fresh parsley.