Heat 1 tablespoon of the olive oil in a medium iron skillet (iron works best but you can use what you have) on medium heat. When the oil is hot add the onions and Brussels sprouts and stir to coat with the oil. Stir frequently so that they brown evenly. Cook for approximately ten minutes or until you can easily pierce the sprouts with a fork.
Mix the liquid smoke and maple syrup together in a small bowl and add to the pan with the sprouts and onions. It will sizzle and the smell will be amazing. Stir to coat the veggies and let the sauce reduce. Add salt and pepper to taste. Turn off the heat and remove the sprouts and onions.
Using the same skillet to cook the tofu and tomatoes, turn the heat on to medium and add the second tablespoon of olive oil and spread it evenly in the pan. Add the tofu cubes when the oil is hot and sear each side until golden brown. Approximately three minutes per side. When you flip the sides of the tofu add the tomatoes. You don’t want to cook the tomatoes, they should just warm through and soften a bit. Add salt and pepper to taste.
Plate the sprouts, tofu, and tomatoes and enjoy!
The sprouts will keep in an airtight container in the refrigerator for up to five days. For best results reheat in the over or on the stovetop.