If you’re anything like me, Top Ramen was (still is 🥴) a childhood staple. Though it overflows with sodium, there’s no cheaper, quicker cold remedy out there. Top Ramen is also a favorite for backpacking - it’s light and so dang versatile, and that sodium can ensure you get your daily dose of electrolytes, no matter how difficult the day’s activities. My favorite backcountry Top Ramen Gourmet dish is definitely Tofu and veggies. Here’s all you need:
Bag of Top Ramen per person (you pick your flavor)
Pre-cut veggies, my personal favorites are those that can handle the pressure of small spaces in my hot backpack:
broccoli
carrots
snap peas
onions
cooking oil (optional)
One block of extra firm Tofu
How to make it:
Saute tofu and veggie separately.
1) Drain the tofu as much as possible in advance, while still retaining the integrity of the block. Drain all remaining liquid once at camp. Pro tip: Don’t squish the tofu! Crumbly tofu is difficult to cook evenly.
2) Cube tofu. Saute in oil over medium heat for about 5 minutes or until browned on all sides (or opt to do this step at home). Set aside.
3) Saute all veggies. Set aside.
4) Follow Top Ramen instructions. If you like a little crunch, set aside a few noodles to add to the final product.
5) Mix Ramen, veggies, and tofu. Top with crunchy noodles and dig in!
6) PACK. IT. OUT! Even the leftovers. Leave no trace!
