crispy brussels sprouts with parmesan crusted tofu

we've been moving into our new house over the past week and the combination of being broke, not wanting to buy food that i won't finish right away, and knowing that i'm flying back to the east coast in a few days has meant that i've been eating a lot of very simple meals, leaning heavily on sautéed greens with poached eggs and toast.

that's one of my favorite meals, so i'm not complaining, but i wanted to branch out nutritionally. i steamed some brussels sprouts before giving them a quick pan-fry, just long enough for them to pick up some color, and topped the bowl with parmesan-crusted oven baked tofu for a filling, healthful lunch which may be a bit seasonally inappropriate but made me feel slightly more balanced.
pan-fried brussels sprouts & parmesan crusted tofu
makes one very large serving, or serves 2 as a light lunch

• 2 cups brussels sprouts, stems cut off, rinsed, halved
• a few glugs of olive oil
• 7 oz (approx half a package) extra firm tofu, drained
• 1/4 cup freshly grated parmesan, plus more for serving
  
• 4 tbsps bread crumbs (in a pinch, use finely crushed crackers)
• 1 tsp garlic salt
• salt and pepper to taste

preheat oven to 375°F. line a baking sheet with parchment paper. cut tofu into 1/2" thick slices.

combine parmesan, bread crumbs and garlic salt in a dish. press tofu into parmesan mixture, coating each piece well. i found the water from the tofu was enough to get the mixture to stick to the outsides, but if this isn't working for you, you might try dunking your tofu in a lightly beaten egg before coating with parmesan. place tofu on baking sheet and bake until crisp and golden, approximately 20 minutes, turning tofu over once halfway through.

while tofu is baking, steam brussels sprouts in a steamer with a few inches of water (or boil them, if you prefer) until bright green and softened but not mushy. drain.

heat a large, heavy skillet over medium-high heat. add a glug of olive oil and fry brussels sprouts, stirring occasionally, until they are lightly golden. add salt and pepper to taste. remove from heat and top with additional parmesan, if desired. serve with tofu.