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[paxamicus AT earthlink.net]

Ice cream and brussel sprouts sound kinda icky.

I've done this recipe for brussel sprouts and my kids like it..

Caramelized Tofu Recipe

I used the Wildwood Organics baked savory tofu here, it browned up  
nicely and held it's shape, and as was mentoned in the comments it is  
non-GMO. Though any extra-firm tofu will work.

    7 - 8 ounces extra-firm tofu cut into thin 1-inch segments (see  
photo)
    a couple pinches of fine-grain sea salt
    a couple splashes of olive or peanut oil
    2 medium cloves garlic, minced
    1/3 cup pecans, toasted and chopped
    3 tablespoons brown sugar
    1/4 cup cilantro, chopped
    1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

Cook the tofu strips in large hot skillet (or pot) with a bit of salt  
and a splash of oil. Saute until slightly golden, about 4 minutes. Add  
the garlic and pecans, and cook for another minute. Stir in sugar.  
Cook for another couple of minutes. Remove from heat and stir in  
cilantro. Scrape the tofu out onto a plate and set aside while you  
cook the brussels sprouts.

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.

Serves 2 - 3 as a main, 4 as a side

In the interests of avoiding Celia-gate, here's the link from which I  
took the recipe  http://www.101cookbooks.com/archives/caramelized-tofu-recipe.html

You can sub meat or beans for tofu if you don't like it. I think it  
goes well with pork.

It's nummy.

Celia