(serves 2)

Remove the tofu from it's package and drain excess water. Wrap it in paper towels and set a heavy plate with a can on top, allow the water to drain out for 15 minutes. Slice into 3 3/4" slices. Combine the honey, sriracha and red onion in a small bowl. Pour the sweet and spicy mixture over the tofu and between each slice. Let marinate for at least 20 minutes. (Do this the day before and it is even better.)



Preheat your grill. Boil a pot of water and cook the quinoa (I boiled mine). Once drained stir in the juice of the lime, a touch of olive oil and some salt and pepper to taste. Cover and it will keep until you have grilled the peach and tofu!



Cut the peach in half and remove the pit. Gently oil the grill and the peach. Grill both the tofu and peach until softened, heated through and nicely charred. Remove to a cutting board. Chop the tofu and peach. Assemble each plate of salad starting with a bed of greens, followed by a heaping of quinoa and the chopped tofu and peach. Chop up the avocado last and top the salad with it. Serve warm or at room temperature.