Brussels Sprouts with Fruit on Pumpernickel Toast

Rinse the Brussels sprouts, trim, cut in half and cook in salted water for about 10 minutes to a slight bite. Strain and drain well.

Peel the shallot and finely chop. Sauté in a hot pan in oil until transparent. Cut the tofu into small cubes, put in the pan and cook for 2-3 minutes until golden brown. Rinse the apple and pear, halve, core and the halves into small cubes. Add to the tofu and cook for 1-2 minutes. Dribble in the cream, let simmer until creamy, add the sprouts until warmed through, take pan from the heat and season with salt and pepper.