Pasta with Roasted Tofu and Brussels Sprouts

I forgot to take a picture, but I really loved the flavor of the Brussels sprouts with the tofu --it would be good even without the pasta. I liked the recipe just as it was, and hubby liked it with some added basil pesto. I got this recipe from:
http://www.eatingconsciously.com/

Roasted Tofu and Brussels Sprouts


2 cups Brussels sprouts (use frozen petite or baby ones I probably used 3 cups)
1 block extra firm tofu (cubed)
4 oz whole wheat pasta (1/2 box) (or gluten free for me:I did reg. for hubby etc)
5 cloves garlic (minced or crushed)
1 tbs lemon juice (I might use more of this next time)
2 tbs olive oil (be as liberal, or cut back as much as you like)
salt and pepper (to taste)
hubby liked added basil pesto

On a baking sheet, place the Brussels sprouts and tofu cubes, put them into a 350 degree oven for 20-25 minutes, or until the tofu and Brussels sprouts begin to brown. NOTE: MINE TOOK LONGER SINCE I DIDN'T THAW THE BRUSSELS SPROUTS--I ENDED UP TURNING ON THE BROILER FOR A FEW MINUTES. Cook the pasta. In a large pan, over low heat add the oil, lemon juice, garlic, salt and pepper and just allow the garlic to infuse the oil for 5 minutes or so. When they're ready, remove the Brussels sprouts and tofu and add them to the oil. Add the pasta as well. Stir to combine and serve!