Preheat oven to 400 degrees F.

Line sheet pan with parchment paper and add tofu, leaving room between cubes.

In bowl, whisk together olive oil, hot sauce, maple syrup, vinegar, cumin, paprika and salt. Pour mixture over tofu to evenly coat pieces.

Bake 45 minutes until browned, flipping cubes halfway through.

Remove tofu from oven and set aside to cool. (Note: Tofu will firm back up when cool.)

In blender, combine lime zest, lime juice, mayonnaise, cilantro, salt and cumin; blend until creamy. Taste and adjust seasonings, as desired.

To serve, in large bowl, place lettuce on bottom, top with peaches, corn, cucumber, tofu, pumpkin seeds and red onions. Drizzle top with dressing or serve on side. (Note: Feel free to plate individual salads.)

Substitute peaches for other seasonal stone fruit such as nectarines or apricots.