Potato Stew

(Serves 4)

5 large potatoes, peeled and chopped
16 ounces fat-free/low sodium vegetable broth
1 cup uncooked peas
2 large carrots, peeled and diced
One 14-ounce block of extra firm tofu
Reduced sodium soy sauce
Nutritional yeast (optional)
Salt and Pepper

Pre-Trip:
Potatoes: Boil the potatoes until theyre soft.
Drain. Mash potatoes with vegetable broth and run
through a blender or mixer until its creamy and
free of lumps. Using non-stick sheets or parchment
paper, dehydrate the potatoes at 135 degrees for
approximately 8 hours. Crush the sheet of potatoes
into flakes and store in a sealed bag.

Vegetables: Spread the carrots and peas on a
dehydrator tray and dehydrate for approximately
6 hours at 125 degrees. Seal in an airtight bag.

Tofu Jerky: Drain tofu and place in an airtight
bag or container. Freeze overnight, then leave
tofu on a plate in the kitchen for several hours.
This freezing and thawing process gives the tofu a
more meaty consistency and will help it soak up
the marinade. Once tofu has thawed, slice it into
three flat blocks and squeeze all of the water out
by pressing it between two paper towels and using
the palm of your hand. Dip each side of your tofu
in the soy sauce to marinate it. Cut each block
into 1-inch squares and dehydrate at 155 degrees
for about 4 hours. Seal in an airtight bag.

On the Trail:
Combine potatoes and vegetables in a pot with
water. Cover the pot and bring water to a boil.
Stir the pot continuously after the potatoes and
vegetables have absorbed the water, adding more
water if necessary to keep stirring. Add the
tofu jerky and remove pot from heat. Let sit for
about 10 minutes, then add nutritional yeast,
salt, and pepper to taste.