Plant-based backpacking meals Recipes for Winter Backpacking Winter Backpacking food

Tortilla & Tofu Scramble

Packing eggs can be tricky. One solution is substituting some crumbled tofu with turmeric and then go next-level with chili power or sauce.


  • 4 corn 3-inch street tortillas (2.2 oz.) or 3 corn 5-inch regular tortillas (4.8 g ptotein)
  • 2 oz crumbled tofu (5 g protein/ 10%)
  • 1/2 tbsp turmeric
  • Spring onion (about 6 inches)
  • Italian Parsley (2 twigs)
  • 1 tbsp Korean chili, chopped chili, or chili sauce (optional)
  • 1 tbsp water
  • 1/2 tbsp of olive oil

This breakfast has about 10 g protein (20% daily value)

Prepare at home

How much you prepare this meal in advance is up to you.

  • Dry with kitchen towel, crumble and bag the Tofu. You can precook it too.
  • Crop spring onion and parsley.
  • Put Chili and Turmeric together.
  • Crop tortillas into small inch pieces

Cooking directions

  • Heat oil in skillet.
  • Add tortillas and sauté.
  • Add tofu and spices
  • Add small amount of water to help keep tofu moist
  • Sauté about 1 minute
  • Top with spring onion and parsley


Optional extra: Chop 3–4 pieces of garlic and sauté in olive oil with Korean chili, then add tortillas pieces and other ingredients.

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