Sweet and Slightly Spicy Tofu and Quinoa Peach Salad

Not much to say on this one….just fast, easy, yummy food. I’ll return to more loquacious posts soon.

(Adapted from Cooking Light)

A word on that whole “adapted” thing: I write “adapted from” to give credit to the original source of the recipe, but in most cases, we modify the recipe so much that the original authors probably wouldn’t recognize it. Still, we believe that everyone deserves credit for their work.

¾ cup quinoa

1 ½ cups water

2 red bell peppers, diced

3 tbsp lemon juice

1 ½ tbsp EVOO

1 tbsp plus another dollop of honey

2 peaches, peeled and sliced

1 package extra-firm tofu, drained, patted dry and cubed

2 tsp garlic powder

2 tsp chili powder

1/8 tsp red pepper flakes

6 tbsp honey

2 tsp cider vinegar

1. Bring water to boil in a small saucepan. Add quinoa. Cover and turn heat to low. (It’ll be done in about 15 minutes.)

2. Preheat broiler and coat a broiler pan with cooking spray.

3. Combine garlic powder, chili powder and red pepper flakes in a large zip-top bag. Add tofu, seal the bag and shake to coat.

4. Place tofu on broiler pan and broil for 5 minutes, flip and broil another 5 minutes or so.

5. Combine the 6 tbsp honey and the cider vinegar in a small bowl and stir until it’s a glaze-like consistency.

6. Brush the tofu with the glaze (about ¼ cup of glaze) and return it to the broiler. Broil for 1 minute. Flip. Brush with glaze. Broil for another minute.  

7. Combine lemon juice, honey and EVOO in a large bowl. Stir.

8. Add red bell peppers, peaches and quinoa to the bowl and toss.

9. Brush (or pour) the leftover glaze over the tofu.