Preheat the oven to 350d.

Place bread into a bowl, drizzle with olive oil and sprinkle with EBTB spice.

Place in a preheated oven for 15 minutes, turn and bake again for 10-15 more minutes.

Remove from the oven and set aside.

Preheat the oven to 400. Press tofu to release water and cut into cubes. Drizzle tofu with 1 tbsp olive oil and sprinkle with sea salt and pepper. Place in a preheated oven for 20 minutes.

Cut tomato end place in a strainer to drain off any excess water. Slice peach and put in strainer also. Bring a small pot of water to a boil, shuck corn and break in half. Cook corn with lid on for 3 minutes, drain and set aside to cool. Once cool enough to handle cut kernels off the cob.

Place kale into a serving bowl and drizzle with a tsp of oil sprinkle with sea salt. Massage kale until it starts to soften.

In a separate bowl add croutons, tomato, peach, tofu and corn. Season with salt and pepper to taste and mix gently.

Pour mixture over the kale and add avocado on top. Spoon basil dressing on top of salad and sprinkle with chili flakes and Maldon salt.

I let the salad sit for 1 hour before serving but eating immediately works also!

Place everything into a small food processor and blend until creamy, scraping down sides as needed.

Store in the fridge for 1 week.