• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high heat.
• Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.
• Transfer bulgur to a plate, then spread in a single layer. Set aside in the fridge to cool.

• Meanwhile, halve tomatoes. Zest, then juice half the lime (use whole lime for 4 servings).

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt, pepper and Enchilada Spice Blend.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 1-2 min per side, until golden.
• Transfer tofu to an unlined baking sheet. Bake in the middle of the oven for 6-8 min, until golden.

• Meanwhile, to a small bowl, add chipotle sauce and half the honey. Season with salt, then stir to combine. 

• To a large bowl, add lime juice, lime zest, remaining honey and 1 tbsp (2 tbsp) oil, then whisk to combine. 
• Add tomatoes, bulgur, arugula and spinach mix and half the feta. Season with salt and pepper, then toss to combine.

• Thinly slice tofu. 
• Divide salad between plates, then top with tofu.
• Drizzle honey-chipotle sauce over top.
• Sprinkle with remaining feta.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and cook tofu the same way the recipe instructs you to season and cook turkey, decreasing roasting time to 6-8 min, until golden.