Hot Honey & Peach Tofu Bowls

This dinner was a bit of an experiment since it was my first time cooking with tofu and making the croutons myself, but it turned out great! The tofu definitely could’ve been crispier (next time I’ll try air frying or adding a bit of cornstarch), but I loved the bowl combo & will definitely make it again!

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Ingredients:

• 4-5 cups arugula

• 1 block tofu

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

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

• Olive oil for roasting

• 2 peaches, sliced

• 1/3 cup honey

• 1 tbsp tamari

• 1 tbsp cornstarch

• Red pepper flakes

• Oregano

• Garlic powder

• Salt and pepper, for 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 starch over the tofu, and toss until starch is 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.

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

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