Chili Roasted Corn with Spelt Berries + Seared Tofu + Quick Pickles

I slice off the chili roasted corn kernels and toss them with some chewy spelt berries, and then plate it over a peppery arugula tossed with a light drizzle of nutty flax oil. Then we get kooky with some quick pickles, taking the flavor meter up a notch with coriander seeds and fresh dill. Then oh yes, the spice-rubbed tofu seared in a skilled to top it all off. Let me tell you, this is one killer late-summer-bowl that will fuel you for the last of summer’s festivities.

Chili Roasted Corn:
1 corn on the cob
nob of refined coconut oil
salt
chili powder

Spelt Berries:
1/2 cup spelt berries
1 1/2 cups water

Seared Tofu:
1 7.75 ounce block extra firm tofu
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
nob of coconut oil

Quick Pickled Cucumbers:
thinly sliced fresh cucumber
1/4 cup apple cider vinegar
1/4 cup water
1 teaspoon maple syrup
1/4 teaspoon salt
coriander seeds
fresh dill

Salad:
fresh arugula
cold pressed flax oil

View the full recipe at Faring Well →