Preheat oven to 425 degrees F. Line a 9x13 baking sheet with parchment paper or grease with oil and set aside.

In a large bowl, add the Brussels sprouts. Drizzle with oil and season with salt and pepper. Toss to coat and lay them all out in one even layer on the tray, cut side down. Set aside.

Line up 3 shallow bowls for your work station. In bowl 1; add soy sauce, vegan Worcestershire sauce, balsamic vinegar and dried rosemary then whisk together. In bowl 2; add flour and seasoning from garlic powder to black pepper then whisk together. Add in the water and whisk to no dry ingredients remain. In bowl 3; mix the bread crumbs with shredded coconut.

Cut your tofu blocks in half and half again (making 8 pieces total). Take one piece of tofu and press down in the soy sauce mixture, flipping to get all sides seasoned, then dip it into the flour mixture, then dredge in the breadcrumbs mixture, pressing to coat. Place onto prepared baking sheet and repeat with remaining tofu pieces. Lightly spray each pieces of tofu over the top with cooking oil spray.

Roast everything for 18-20 minutes until tofu is golden and crispy and Brussels sprouts are lightly charred.

Meanwhile, make the sauces. Starting with the sauce for the brussels sprouts. Set a small saucepan over medium heat and add olive oil, agave, balsamic vinegar, and garlic. Use a whisk to mix everything together. Simmer the mixture on medium-low heat for 5 minutes. Be careful, it may rise quickly when stirred. Take off heat and set aside until ready to use.

Next, for the tofu sauce, set another small saucepan over medium heat, and combine the all the ingredients except for the 3 tablespoons water and 1 ½ tablespoons cornstarch. In a separate small bowl, add the water and cornstarch, and stir together to make your slurry. Bring the sauce to a boil then stir your slurry. Continue to let boil of 2 - 3 minutes until the sauce thickens. Remove from heat.

Once done in the oven, add the Brussels to a bowl and toss them with their sauce. Brush the pomegranate sauce over all sides of the tofu or place in a bowl for people to serve themselves. Garnish the tofu with parsley and pomegranate arils if desired and serve immediately with the sauce.