1 ½ cups freeze-dried spinach
1/3 cup freeze-dried tomato chunks
¼ cup powdered whole milk
¼ tsp cumin
¼ tsp coriander
¼ tsp turmeric
¼ tsp ginger powder
1/8 tsp cayenne
1/8 tsp garlic powder
1 ½ Tbs oil

¼ cup water
¼ tsp curry powder
2 pinches salt
1 slice dried tofu
2 tsp oil

Mix together the curry powder, salt and water. Add in the tofu and let it soak up all of the liquid. While the tofu is rehydrating, put the spinach into a bowl. Add the tomato chunks and whole milk power. Back to the tofu: heat the 2 tsp of oil on medium heat. Add the tofu. Fry on all sides until it is browned and crispy. Chop the fried tofu up and set it aside for later. Heat the 1 ½ Tbs of oil, add all the spices at once, and fry them briefly on medium low heat. Don't let them burn! Add in the rehydrated spinach, tomatoes, and milk. Stir the saag, breaking up any clumps of spinach that did not fully rehydrate with your spatula, and distribute the saag evenly across the pan. Cover and cook on medium low heat for 5-10 minutes, stirring occasionally. Uncover and add the tofu. Stir together. Cover and cook for 2-3 more minutes, allowing the tofu to soak up some of the liquid. Serve over basmati rice, on bread, or solo. Serves 1-2 with the rice.

For more interesting backcountry recipes, check out Geoffrey Journeay-Kaler's food blog:

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