Preparation time: 10 min
Cook time: 10 min
2 servings
Ingredients:
- 1 pound Brussels sprouts
- 2 tablespoons crushed garlic
- 1 tablespoon PERFEITO NO.1
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- 1 tablespoon coconut aminos*
- 1 tablespoon of coconut oil
*Coconut aminos is a dark-colored sauce that tastes similar to soy sauce. Instead of being made from soy, however, coconut aminos comes from the sap of the coconut plant — not coconuts. After extraction, the sap gets stored and ages. During this time, it ferments due to the natural sugars present within it.
Instructions: 
Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Slice each Brussels sprout in half lengthwise.
Season with PERFEITO NO.1
Add the coconut oil to the pan. Heat the oil with the crushed garlic in it. Wait till the oil turns the garlic a bit brown. Add the seasoned Brussels sprouts, repeat the process and finalize with coconut aminos.
Cut the tofu in thicker slices.
Heat coconut oil in a large cast iron skillet over medium heat. Once hot, add the tofu and cook 2-3 minutes per side until golden and crispy.