Tofu Ham and Brussels Sprouts Bake

Here's another good example of flexitarian cooking - using meat as a flavoring, as opposed to as the centerpiece of a dish.  Here we combine tofu and sweet, sautéed Brussels sprouts with just a bit of pasta and a bit of ham.  Sprinkle on a few bread crumbs and broil up golden.  You have a light, yet wholesome main course that combines the goodness of veggies and plant-based protein, with the deep flavor of meat.
1 package extra firm tofu, cubed
1/2 tsp garlic powder
1/2 tsp onion powder
1/3 lb ham, cubed
1/2 lb Brussels Sprouts, trimmed and sliced
1 small onion, sliced
1/4 cup julienned carrots
2 cloves garlic, minced
1/4 lb small penne pasta, cooked

1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 Tbsp olive oil

Preheat broiler.

Heat a bit of canola oil in a large non-stick skillet and toss in the tofu and ham.

Sprinkle in the onion and garlic powders, and salt and pepper to taste. Sauté until the tofu browns up nicely, about 10 minutes.

Meanwhile, heat a bit of canola oil in another large oven-going skillet and toss in the Brussels sprouts, onion and carrots. Cook about 8-10 minutes, until the sprouts begin to brown. Add the garlic and cook another 2-3 minutes. Toss in the cooked pasta and heat through. Stir in the tofu and ham.

Toss together the Panko crumbs, Parmesan and olive oil. Scatter the crumb mixture over the tofu mixture. Place under the broiler and brown the crumbs for a minute or two, watching carefully that they brown evenly and do not burn. Turn the pan under the broiler if necessary.  Serve immediately.

 Serves 4.