Hot Honey & Peach Tofu Bowls

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Ingredients:

• 4 cups arugula

• 1 block tofu, firm or extra firm

• 1 tbsp tamari

• 1 tbsp cornstarch

• 2 cups quinoa, cooked (I added onions and peas)

• 1 large French baguette, cut into 3/4-inch cubes

• 1 tsp oregano

• 1 tsp garlic powder

• 2 medium peaches, sliced

• 1/3 cup honey

• 1 tsp red pepper flakes

• Olive oil, for roasting

• Salt and pepper, to taste

Instructions (yields 4 bowls):

• Preheat oven to 375°F

• For the croutons: Line a baking sheet with parchment paper. Set aside. In a bowl, evenly drizzle olive oil over bread cubes. Sprinkle oregano, garlic powder, salt, and pepper over the bread. Toss until well combined. Spread bread cubes on a baking sheet. Bake until golden, turning once halfway through cooking (~15-20 minutes).

• For the tofu: Line a second baking sheet with parchment paper and set aside. Wrap the tofu block in paper towels and press the tofu with your palms or rest a heavy pan on top of the block to drain water. Slice the tofu block into small cubes. Transfer sliced tofu to a mixing bowl and drizzle with olive oil and tamari. Toss to combine. Sprinkle cornstarch over the tofu and toss until evenly coated. Spread the tofu on the prepared baking sheet. Bake for 25-30 minutes, tossing tofu halfway, until the tofu is golden on the edges.

• For the hot honey: In a small prep bowl, mix the honey with the red pepper flakes until well combined.

• For final assembly: Add arugula, cooked quinoa, baked tofu, homemade croutons, and sliced peaches to your dish. Drizzle hot honey on top for a sweet and spicy addition!

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