Hot Honey & Peach Tofu Bowls

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Ingredients:

• 4 cups arugula

• 2 cups cooked quinoa (I like adding peas and onions)

• 2 medium peaches, sliced

• For the crispy tofu:

  1 block (14-16 oz) firm or extra-firm tofu, pressed and cubed

  1 tbsp tamari

  1 tbsp cornstarch

  1 tbsp olive oil

• For the homemade croutons:

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

  1 tbsp olive oil

  1 tsp dried oregano

  1 tsp garlic powder

  Salt and pepper, to taste

• For the hot honey:

  1/3 cup honey

  1 tsp red pepper flakes

Instructions (yields 4 bowls):

• Preheat the oven to 375°F and line two baking sheets with parchment paper.

• For the croutons: Place the bread cubes in a large bowl and drizzle with olive oil. Add the oregano, garlic powder, salt, and pepper, then toss until evenly coated. Spread onto one prepared baking sheet and bake for 15–20 minutes, stirring halfway through, until golden and crisp.

• For the tofu: Wrap the tofu in paper towels and gently press to remove excess moisture. Cut into cubes and transfer to a mixing bowl. Drizzle with tamari and olive oil, then toss to coat. Sprinkle with cornstarch and toss again until evenly coated. Spread onto the second baking sheet and bake for 25–30 minutes, tossing halfway through, until golden and crispy around the edges.

• For the hot honey: In a small bowl, whisk together the honey and red pepper flakes. For a stronger kick, allow the mixture to sit for 10–15 minutes before serving.

• For assembly: Divide the arugula among four bowls. Top with cooked quinoa, crispy tofu, homemade croutons, and sliced peaches. Finish with a drizzle of hot honey and enjoy!

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