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Soybean Curd, Anyone?

Tofu has been much maligned, but the simple truth is that it's tasty, nutritious, and an ideal trail food.

By Allison Carroll, December 1999

My pack was finally off, the view from Evans Notch was incredible, and Ben was putting the final touches on dinner. Could life get any better than this? I hungrily dug into the steaming bowl of pasta and almost had spoon to mouth when I spied something between the strands of fettuccine. Tofu. My tranquillity was shattered. A bad childhood experience with the white, squishy stuff

had me contemplating other dinner options, but the nearest food was probably some 7 miles down the valley. I closed my eyes and shoved it into my mouth. To my surprise, it was fantastic-no pasty taste or jiggly texture, just savory garlic and spicy ginger each time I bit into the crisp, meaty chunks.

That day in New Hampshire I discovered a new backpacking food that instantly became one of my trusty trail staples. Tofu (also known as soybean curd) is quick-cooking and convenient; you can even dehydrate it to save weight and space, then just add water in camp for dinner. It's also incredibly nutritious.

But if it's that good for you, it has to taste bad, right? Wrong. Select the right kind, prepare it properly, and tofu is downright scrumptious.

Ready to Eat The easiest option is to buy baked or smoked tofu. These come sealed in plastic, so you can throw the package in your backpack and go. Look for two brands I like, Soy Boy or White Wave, in the refrigerated section at a local natural foods store. The tofu will last unrefrigerated for a day or two, so it's best suited for short trips. Like most ready-made foods, both smoked and baked tofu cost more (about $2.75 per 6 ounces) than raw tofu, but they cut prep time to as fast as you can slice. Hint: Slice and eat the tofu with a bagel for lunch, throw it into soup, or add it to pasta during the last few minutes of boiling.

Raw, With Texture Raw tofu is less expensive (a 12-ounce package costs about $1.75) and is available in several textures, from silken to extra firm. Extra-firm tofu contains less water and cooks faster than other textures, making it ideal for backpacking. Look for tofu that's packed in aseptic cardboard containers-they look like juice boxes-because it requires no refrigeration prior to opening and isn't as messy as the water-packed variety. Check your grocer's health food section or look for it with the refrigerated specialty foods.

To make a dinner that'll turn your meat-eating campmates into soy lovers, heat vegetable or olive oil in a skillet or pot, crumble tofu into the pan, and saut? it over high heat. Stir constantly, saut?ing until all liquid has cooked off and the tofu is slightly browned. Add whatever spices you like. Garlic, basil, and oregano is a classic combo, or use cumin instead of oregano for a Mexican twist. A mixture of fresh garlic, ginger, and a generous dose of soy sauce is my personal favorite. You can also buy premixed spice combinations, such as Nasoya's TofuMate, which comes in Mediterranean Herb, Mandarin Stirfry, Szechwan Stirfry, and Texas Taco flavors. Add rehydrated vegetables and cook for a few more minutes, so that the tofu absorbs the flavors. Once the tofu is cooked, splash on a bit of soy sauce, then combine the tofu with rice or pasta or enjoy it right out of the pan.

Take-out Tofu You can save time in camp by cooking raw tofu at home before your trip. It lasts a day or two unrefrigerated and is good hot or cold. Use the water-packed tofu found in the refrigerated section of supermarkets and natural foods stores because it's firmer and retains its shape better than the kind packaged in cardboard.

Here's a favorite recipe of mine: Slice a 1-pound block of tofu into cubes or slabs. Heat 1 tablespoon vegetable oil in a wok or skillet on the highest heat, then add the tofu. Flip and rotate the tofu frequently. When the tofu is well browned, add 1 more tablespoon of oil, 1 tablespoon finely chopped fresh garlic, and 3 tablespoons soy sauce. Stir well, and cook for a few more minutes. Experiment with other flavors, like a tablespoon of stone- ground mustard or grated gingerroot. Although you can carry tofu in a zipper-lock bag, a hard-sided container helps keep it fluffy longer.

Dehydrating Tofu Extend the short pack life of tofu by using a method near and dear to backpackers' hearts: dehydration. Cut the tofu into blocks or slabs, cook and season it as described previously, then dehydrate it for 24 hours. To avoid cooking the tofu, marinate it in soy sauce and put it right on the dehydrator.

On the trail, rehydrate it in a pot of water for a little softer consistency, eat it as-is like jerky, or add it right into soups or pasta or rice dishes. When it's rehydrated, the tofu has a consistency that's different from raw tofu. If stored in a cool, dry place, it will keep for a few weeks. Dehydrated unseasoned tofu, such as that made by Eden Foods, is available in Asian markets.

Lunch Entree

Banana-Pecan-Tofu Curry

Recipe Ingredients

2 Tablespoons chopped banana chips
2 Tablespoons chopped pecans
2 Tablespoons raisins
2 Tablespoons unsweetened coconut flakes
2 Teaspoons instant milk powder
1/2 Teaspoon turmeric
1/2 Teaspoon coriander
1/4 Teaspoon cumin
1/4 Teaspoon nutmeg
1/4 Teaspoon cinnamon
1/4 Teaspoon cardamom
1 Dash cayenne pepper
3/4 Cup boiling water
1 Tablespoon vegetable oil
14 Ounce-packages raw tofu, crumbled
1/4 Teaspoon powdered ginger
1/4 Teaspoon garlic powder
1/2 Tablespoon honey
1 Pinch salt
Serves: 2 or3

At Home: Combine banana chips, pecans, raisins, coconut flakes, and milk powder in a zipper-lock bag. In another bag, combine turmeric, coriander, cumin, nutmeg, cinnamon, cardamom, and cayenne pepper.

In Camp: Soak the banana chip mixture in the boiling water. Do not drain. In a separate pan, heat the oil and brown the tofu, then add the dry spice mixture, ginger, and garlic. Cook for a few more minutes, then add the banana chip mixture and honey. Mix well and cook until the curry is hot. Add salt to taste, and serve over rice.

Lunch Entree

Black Bean Chili With Tofu

Recipe Ingredients

1 Tablespoon cumin
1/2 Teaspoon chili powder
1 Cup black bean flakes
2 Tablespoons mixed vegetable flakes
3 Cups boiling water
1 Tablespoon vegetable oil
14 Ounce-packages raw tofu, crumbled
3/4 Tablespoon onion flakes
1 Teaspoon garlic powder
3 Tablespoons soy sauce
4 Tablespoons tomato base
1 Pinch salt
Serves: 4

The following can be made with raw, precooked, or dehydrated tofu. Skip browning the tofu if you use precooked or dehydrated (you'll need to rehydrate this in camp). If your tofu is already seasoned, decrease spices by half.

At Home: Combine cumin and chili powder in a zipper-lock bag. In another zipper-lock bag, combine the black bean and vegetable flakes, both of which are available at natural foods stores.

In Camp: In a large pot, rehydrate the bean and vegetable flakes in the boiling water. In a separate pan, heat the oil and brown the tofu, then add the dry spices, onion, garlic, soy sauce, and tomato paste. When the beans and vegetables are fully rehydrated (no need to drain), add the tofu to them. Add salt to taste. Heat, mix well, and serve over cooked rice or with cornbread.

Breakfast Entree

Breakfast Tofu Scramble

Recipe Ingredients

1 Tablespoon chopped, dried tomatoes
1 Tablespoon dehydrated bell pepper flakes
1 Teaspoon basil
1/2 Teaspoon cumin
1/2 Teaspoon turmeric
1 Dash cayenne pepper
1 Tablespoon vegetable oil
14 Ounce-packages raw tofu, crumbled
1 small onion
1 Tablespoon garlic powder
1 Pinch salt
Serves: 2

At Home: Combine the tomatoes with pepper flakes in a zipper-lock bag. In a separate bag, combine basil, cumin, turmeric, and cayenne pepper.

In Camp: Rehydrate the tomatoes and peppers, then drain them well. Saut? the tofu in oil until slightly browned. Add the tomatoes, peppers, onion, garlic, and spices to the tofu, mix well, and cook a few more minutes until heated. Add salt to taste. Serve the mixture hot with a bagel or tortilla. Leftovers can be saved for a tofu burrito dinner: Reheat the Tofu Scramble, add rice and grated cheese, wrap in a tortilla, and top with salsa. For an even easier version of this recipe, use Nasoya's New Menu TofuMate Breakfast Scramble in place of the spices.

Dinner Entree

Tofu And Peppers With Spicy Peanut Sauce

Recipe Ingredients

2 Tablespoons balsamic vinegar
1/4 Cup peanut butter
1/3 Cup honey
4 Tablespoons dehydrated bell peppers
1 Tablespoon vegetable oil
14 Ounce-packages raw tofu, crumbled
1 Teaspoon garlic powder
2 Teaspoons powdered ginger
1/2 onion, finely chopped
1 Dash cayenne pepper
5 Tablespoons soy sauce
Serves: 2 or 3

At Home: Combine the vinegar, peanut butter, and honey in a leakproof container.

In Camp: Rehydrate the peppers and drain well. Heat the oil in a pan and brown the tofu, then add the garlic, ginger, onion, cayenne pepper, and soy sauce. Saut? for a few minutes, then add the bell peppers and peanut butter sauce. Mix well and cook over medium heat until hot. Serve over rice or pasta.

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