PCC Spicy Tofu and Spelt | PCC Natural Markets

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PCC Spicy Tofu and Spelt

Serves: 6

Your rating: None (46 votes)
Your rating: None (46 votes)


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free


Bring spelt berries and water to a boil. Reduce heat to low and simmer, covered, until spelt berries are tender, 45 minutes to 1 hour. Drain and rinse.

Mix together tamari, ginger, garlic, rice vinegar, cayenne, sesame oil and olive oil until sauce is blended.

Preheat oven to 325° F. Cut tofu into 1-inch cubes. Pour sauce over tofu and bake for 15 minutes. Stir and cook another 15 minutes, or until browned and cooked. Cool sauce and tofu, then pour over spelt.

Julienne red pepper by slicing it into thin matchsticks, each about 2 inches long. Toss remaining ingredients with the spelt-tofu mixture.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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spicy tofu and spelt salad

approximately how many servings is this recipe?

Spelt to water ratio?

Other sources indicate that the spelt to water ratio for cooking spelt berries is 1:2 or 1:2.5, but this recipe has a ration of 1:0.75. Is this right?
My yield was about 7 cups of salad.

RE: Spelt to water ratio?


Thanks for pointing this out. You are correct, the ratio should be 1:2. We have updated our recipe to reflect that.

Thanks again,

Tom Monahan
PCC Natural Markets

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