40+ Tasty Saturday Low Sodium Camping Recipes for a Healthier Adventure

Camping is the perfect opportunity to disconnect from the hustle of daily life and reconnect with nature.

Whether you’re hiking through scenic trails or lounging by the campfire, good food can make your outdoor experience even more memorable.

But when you’re managing a low-sodium diet, planning camping meals can seem like a challenge.

Luckily, there’s no need to sacrifice flavor for health. In this blog post, we’ll share 40+ Saturday low sodium camping recipes that are not only delicious but also perfect for fueling your outdoor adventures.

These recipes are easy to prepare, full of fresh ingredients, and ideal for keeping your sodium intake in check while still enjoying flavorful, satisfying meals.

From hearty breakfasts to satisfying dinners and tasty snacks, we’ve got you covered for every mealtime at the campsite.

Get ready to embrace these nutritious and creative low-sodium camping recipes that will make your weekend getaway both delicious and healthy!

40+ Tasty Saturday Low Sodium Camping Recipes for a Healthier Adventure

When you’re out camping, there’s no need to compromise on taste or nutrition, even when following a low-sodium diet.

The 40+ Saturday low sodium camping recipes we’ve shared offer a variety of options that can be tailored to your dietary needs and personal tastes.

Whether you’re enjoying a leisurely breakfast by the campfire or sharing a hearty dinner under the stars, these meals will keep you energized and satisfied.

Next time you’re planning a camping trip, consider these recipes to make healthy eating a breeze in the great outdoors.

Grilled Lemon Herb Chicken with Veggies

This Grilled Lemon Herb Chicken with Veggies is a perfect low-sodium option for a Saturday camping trip. Packed with fresh flavors from lemons, garlic, and herbs, this recipe is easy to prepare and full of nutrients. Cooking everything on the grill enhances the smoky taste, making it ideal for outdoor enthusiasts who want a healthy yet flavorful meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (1 sliced, 1 juiced)
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 1 tablespoon chopped fresh rosemary or thyme
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes
• 1 cup baby carrots

Instructions:

1. In a large zip-top bag or container, mix lemon juice, garlic, olive oil, black pepper, and fresh rosemary or thyme to make the marinade.
2. Add the chicken breasts and marinate for at least 30 minutes or up to 4 hours in a cooler.
3. Prepare the vegetables by tossing them in a separate bowl with a drizzle of olive oil and black pepper.
4. Preheat the grill to medium heat. Grill the chicken for 6-8 minutes per side until fully cooked (internal temperature of 165°F).
5. Grill the vegetables on a grill basket or foil until tender and slightly charred, about 8-10 minutes.
6. Serve the grilled chicken with the veggies and garnish with lemon slices.

This Grilled Lemon Herb Chicken with Veggies is not only delicious but also a healthy camping meal that doesn’t rely on salt for flavor. The tangy lemon and fragrant herbs bring out the natural flavors of the ingredients. It’s a simple dish that’s satisfying after a day of outdoor activities.

Hearty No-Sodium Lentil Stew

When the evenings get chilly at the campsite, this Hearty No-Sodium Lentil Stew is a comforting choice. Loaded with vegetables, lentils, and aromatic spices, it’s a nutritious and filling meal. Prepared in a single pot, it’s a fuss-free recipe that lets you enjoy the warmth of a hearty stew without any added salt.

Ingredients:

• 1 cup dried lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) no-salt-added diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over the camp stove. Sauté onions, garlic, carrots, and celery until softened, about 5-7 minutes.
2. Add smoked paprika, cumin, and black pepper. Stir to coat the vegetables with the spices.
3. Pour in the vegetable broth, lentils, and diced tomatoes. Stir well.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the lentils are tender. Stir occasionally to prevent sticking.
5. Garnish with fresh parsley and serve hot.

This lentil stew is proof that comfort food doesn’t need salt to taste amazing. The combination of spices and vegetables creates a rich, satisfying flavor that’s sure to become a camping favorite. Easy to make and packed with plant-based protein, it’s the perfect way to recharge after a day of hiking or exploring.

Campfire Sweet Potato and Black Bean Tacos

Tacos are always a crowd-pleaser, and these Campfire Sweet Potato and Black Bean Tacos offer a healthy, low-sodium twist. The natural sweetness of roasted sweet potatoes pairs beautifully with hearty black beans, fresh avocado, and a splash of lime. Simple to assemble and fun to eat, they’re a great choice for a Saturday camping dinner.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup shredded cabbage or lettuce
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Toss diced sweet potatoes with olive oil, chili powder, smoked paprika, and cumin. Wrap in foil.
2. Roast the foil packet over the campfire or on a grill for 20-25 minutes, until tender.
3. Warm the corn tortillas on the grill or in a pan.
4. Assemble the tacos by layering sweet potatoes, black beans, avocado slices, and shredded cabbage on the tortillas.
5. Squeeze fresh lime juice over each taco and garnish with cilantro.

These Campfire Sweet Potato and Black Bean Tacos are vibrant, wholesome, and incredibly satisfying. They’re a testament to how plant-based ingredients can create bold flavors without relying on salt. Perfect for sharing, these tacos are a guaranteed hit for your camping crew.

Campfire Quinoa and Veggie Skewers

These Campfire Quinoa and Veggie Skewers are a perfect low-sodium camping dish that’s both flavorful and nutritious. Combining protein-packed quinoa with colorful vegetables and a savory marinade, this recipe is simple to prepare and cook over the campfire. It’s a great option for those seeking a light, plant-based meal that can be easily customized to personal tastes.

Ingredients:

• 1 cup cooked quinoa
• 1 red bell pepper, chopped into chunks
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, chopped into chunks
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 8-10 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a small bowl, combine olive oil, oregano, garlic powder, and black pepper. Stir to combine.
2. Thread the vegetables onto the soaked skewers, alternating the vegetables for variety.
3. Brush the skewers with the olive oil and spice mixture.
4. Prepare the campfire or grill to medium heat and cook the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. Once cooked, remove the skewers from the grill and serve them over the cooked quinoa.

These Campfire Quinoa and Veggie Skewers are a delightful and light camping meal. The combination of grilled veggies and quinoa offers a hearty yet healthy dish that’s full of texture and flavor. The marinade adds just the right amount of seasoning without needing any salt, making this recipe perfect for those on a low-sodium diet. Whether enjoyed as a side dish or a main course, these skewers are sure to be a hit around the campfire.

Zesty Grilled Fish Tacos

These Zesty Grilled Fish Tacos are an ideal camping meal for anyone looking to enjoy a fresh and flavorful low-sodium dinner. The fish is marinated in a tangy lime and cilantro sauce, then grilled to perfection. Paired with crunchy slaw and wrapped in soft tortillas, these tacos offer a refreshing and light meal after a long day outdoors.

Ingredients:

• 4 white fish fillets (such as tilapia or cod)
• 1 tablespoon olive oil
• Juice of 2 limes
• 1/4 cup chopped fresh cilantro
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 cup shredded cabbage or coleslaw mix
• 1 tablespoon apple cider vinegar
• 1 teaspoon olive oil
• 8 small corn tortillas

Instructions:

1. In a small bowl, combine olive oil, lime juice, cilantro, cumin, paprika, and black pepper. Stir to form a marinade.
2. Coat the fish fillets in the marinade and let them sit for at least 20 minutes.
3. Preheat the grill to medium heat and cook the fish for 3-4 minutes per side until flaky and cooked through.
4. In a separate bowl, toss the shredded cabbage with apple cider vinegar and olive oil to make a quick slaw.
5. Warm the tortillas on the grill for a minute or two.
6. Assemble the tacos by placing the grilled fish on the tortillas, adding a spoonful of slaw, and garnishing with extra cilantro and lime wedges.

These Zesty Grilled Fish Tacos are the perfect combination of light, fresh, and vibrant flavors. The tangy lime and cilantro marinade brings out the natural taste of the fish, while the crunchy slaw adds texture and freshness. This low-sodium meal is not only easy to prepare but also perfect for a summer camping trip by the lake or along the coast. The tacos are simple to assemble, and the combination of ingredients will leave everyone satisfied and energized for the next adventure.

Campfire Chili with Beans

This Campfire Chili with Beans is a hearty, flavorful dish that’s perfect for a cozy night at the campsite. Full of protein-packed beans and vegetables, this chili is simmered over the campfire for a smoky, rich flavor. It’s a great low-sodium option that’s filling and satisfying, making it an ideal meal after a day of hiking or exploring the outdoors.

Ingredients:

• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 cup water or low-sodium vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.
2. Stir in the chili powder, cumin, smoked paprika, and black pepper, cooking for another 1-2 minutes to allow the spices to bloom.
3. Add the kidney beans, black beans, diced tomatoes, and water or broth. Stir well to combine.
4. Bring the chili to a simmer, then reduce the heat and cook for 25-30 minutes, stirring occasionally, until the flavors meld together and the chili thickens.
5. Garnish with fresh cilantro and serve hot.

This Campfire Chili with Beans is the ultimate comfort food for any camping trip. Full of rich flavors and hearty ingredients, it’s a meal that will fill you up without relying on sodium for seasoning. The chili powder and cumin create a warm, smoky depth of flavor, while the beans provide plant-based protein and fiber. This dish is perfect for serving to a crowd and is a great way to wind down after a day of outdoor activities. It’s a healthy, satisfying, and easy-to-make camping meal.

Herb-Crusted Grilled Portobello Mushrooms

These Herb-Crusted Grilled Portobello Mushrooms are a delicious and satisfying low-sodium meal for your camping adventure. The earthy flavor of the mushrooms is enhanced with a simple blend of herbs and spices, creating a meaty and flavorful dish. Easy to prepare and grill, these mushrooms are perfect as a main dish or served as a hearty side.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Juice of 1 lemon

Instructions:

1. Clean the Portobello mushrooms with a damp paper towel and set aside.
2. In a small bowl, mix olive oil, garlic, oregano, thyme, smoked paprika, and black pepper.
3. Brush the mushrooms generously with the herb mixture, ensuring they are well coated.
4. Preheat the grill to medium heat. Grill the mushrooms cap-side down for 5-6 minutes, then flip and grill for another 4-5 minutes until tender.
5. Squeeze fresh lemon juice over the mushrooms before serving.

These Herb-Crusted Grilled Portobello Mushrooms are a flavorful and nutritious option that’s quick to prepare at the campsite. Their rich, meaty texture makes them a great alternative to traditional grilled meats. Serve them on their own, over a bed of greens, or in a sandwich for a satisfying and low-sodium camping meal.

Vegetable and Chickpea Foil Packets

Vegetable and Chickpea Foil Packets are a simple yet flavorful camping recipe. Loaded with fresh vegetables, chickpeas, and a medley of spices, these packets are easy to assemble and cook over a campfire or grill. They’re a perfect low-sodium option for a wholesome meal with minimal cleanup.

Ingredients:

• 1 can (15 oz) no-salt-added chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1 bell pepper, diced
• 1/2 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. In a large bowl, mix chickpeas, cherry tomatoes, zucchini, bell pepper, and red onion.
2. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, cumin, and black pepper. Toss to coat.
3. Divide the mixture into four portions and place each portion onto a sheet of aluminum foil. Fold the foil to seal the packets.
4. Cook the foil packets over the campfire or grill for 20-25 minutes, until the vegetables are tender.
5. Carefully open the packets, drizzle with lemon juice, and garnish with fresh parsley before serving.

These Vegetable and Chickpea Foil Packets are a versatile and healthy camping meal that’s easy to customize with your favorite vegetables. The smoky, spiced flavor pairs perfectly with the tender chickpeas, creating a dish that’s both satisfying and nutritious. With minimal effort and cleanup, this recipe is a must-try for your next outdoor adventure.

Citrus-Infused Grilled Shrimp Skewers

Citrus-Infused Grilled Shrimp Skewers are a vibrant and protein-packed camping meal that’s light, flavorful, and quick to prepare. The shrimp is marinated in a zesty citrus blend that brings out its natural sweetness. Paired with grilled vegetables, these skewers make for a healthy and satisfying low-sodium dinner.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• Juice of 1 orange
• Juice of 1 lime
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 8-10 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, mix orange juice, lime juice, olive oil, garlic, smoked paprika, and black pepper. Add shrimp to the marinade and refrigerate for at least 30 minutes.
2. Thread shrimp, bell pepper, and zucchini onto the soaked skewers, alternating ingredients.
3. Preheat the grill to medium-high heat. Grill the skewers for 2-3 minutes per side until the shrimp are pink and cooked through.
4. Serve the skewers with a wedge of lime for extra zest.

These Citrus-Infused Grilled Shrimp Skewers are a refreshing and delicious camping recipe that’s packed with protein and bursting with flavor. The tangy citrus marinade complements the shrimp perfectly, while the grilled vegetables add a delightful texture. This low-sodium dish is quick to make and a fantastic choice for a satisfying outdoor meal.

Campfire Veggie and Bean Burrito Bowls

These Campfire Veggie and Bean Burrito Bowls are a hearty, nutritious, and customizable low-sodium meal that’s perfect for camping. Packed with fiber-rich beans, fresh vegetables, and flavorful spices, this dish provides a satisfying and healthy alternative to typical camping fare. You can assemble these bowls with your favorite toppings, making them a versatile option for everyone in the group.

Ingredients:

• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (15 oz) no-salt-added pinto beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup cooked brown rice or quinoa
• 1/2 cup fresh salsa
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. In a large skillet over the campfire or camp stove, heat olive oil. Add the bell pepper and onion, and sauté for 4-5 minutes until softened.
2. Stir in the chili powder, cumin, garlic powder, and black pepper, cooking for another minute to bring out the flavors.
3. Add the beans and corn to the skillet, stirring to combine. Heat for 5-7 minutes, until everything is warmed through.
4. Serve the bean and veggie mixture over the cooked brown rice or quinoa.
5. Top each bowl with fresh salsa, sliced avocado, and cilantro.

These Campfire Veggie and Bean Burrito Bowls are a nourishing and flavorful meal that’s both filling and low in sodium. The combination of beans, vegetables, and spices creates a satisfying base, while the avocado and salsa add a fresh and creamy finish. Perfect for vegetarians or anyone looking for a wholesome, customizable dish, these bowls are an easy and satisfying choice for a camping dinner.

Coconut-Curry Sweet Potato Stew

Coconut-Curry Sweet Potato Stew is a warm, comforting, and slightly spicy dish perfect for chilly nights around the campfire. The combination of sweet potatoes, coconut milk, and aromatic curry spices makes for a rich, creamy stew that is naturally low in sodium. It’s a great option for vegans or those looking for a healthy, hearty camping meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (14 oz) light coconut milk
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 2 cups vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over the camp stove. Add the onion and garlic, and sauté for 4-5 minutes until softened.
2. Stir in curry powder, ground ginger, turmeric, and black pepper. Cook for another 1-2 minutes to release the spices’ flavors.
3. Add the diced sweet potatoes, coconut milk, diced tomatoes, and vegetable broth. Stir to combine.
4. Bring the stew to a boil, then reduce heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Garnish with fresh cilantro before serving.

The Coconut-Curry Sweet Potato Stew is a vibrant, comforting dish that’s perfect for a chilly evening by the campfire. The sweet potatoes provide a rich texture, while the coconut milk adds a creamy depth to the curry. The mix of spices brings warmth and flavor, making this low-sodium stew both nourishing and satisfying for a camping meal.

Grilled Mediterranean Veggie Wraps

These Grilled Mediterranean Veggie Wraps are an easy-to-make, low-sodium camping meal packed with colorful vegetables and fresh flavors. The veggies are grilled to perfection and wrapped in soft tortillas with a tangy hummus spread. These wraps are quick to assemble and make for a light yet satisfying meal after a day of outdoor activities.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 small eggplant, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup hummus (store-bought or homemade)
• 4 whole wheat tortillas
• Fresh parsley for garnish

Instructions:

1. Preheat the grill or campfire to medium heat.
2. Toss the zucchini, bell pepper, eggplant, and onion in olive oil, dried oregano, garlic powder, and black pepper.
3. Grill the vegetables for 6-8 minutes, turning occasionally, until they are tender and have grill marks.
4. Warm the tortillas on the grill for 1-2 minutes until soft.
5. Spread hummus on each tortilla, then top with the grilled vegetables.
6. Garnish with fresh parsley and wrap the tortillas tightly.

These Grilled Mediterranean Veggie Wraps are a fresh, healthy, and simple option for a camping meal. The smoky flavor of the grilled vegetables combined with the creamy hummus makes for a satisfying wrap that’s full of nutrients. Easy to prepare and customizable to your preferences, this low-sodium dish is perfect for a light but fulfilling outdoor meal.

Campfire Grilled Vegetable Frittata

This Campfire Grilled Vegetable Frittata is a savory, protein-packed dish perfect for a camping breakfast or dinner. Loaded with colorful vegetables and a rich, egg-based filling, this frittata is simple to prepare and cook on a campfire grill or camp stove. It’s a great low-sodium option for those looking for a healthy, satisfying meal while enjoying the outdoors.

Ingredients:

• 6 large eggs
• 1 cup diced bell peppers (any color)
• 1/2 cup chopped spinach
• 1/2 cup diced onion
• 1 small zucchini, diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. In a skillet over the campfire or camp stove, heat olive oil. Add the onion, bell peppers, zucchini, and spinach. Sauté for 5-7 minutes until the vegetables are softened.
2. In a bowl, whisk the eggs, garlic powder, black pepper, and smoked paprika.
3. Pour the egg mixture over the sautéed vegetables in the skillet. Cook on medium heat for 10-12 minutes, occasionally lifting the edges of the frittata to allow uncooked egg to flow underneath.
4. Once the eggs are set and the frittata is golden, remove from heat and garnish with fresh parsley.
5. Slice and serve immediately.

This Campfire Grilled Vegetable Frittata is the perfect low-sodium meal for any outdoor trip. The eggs provide a great source of protein, while the vegetables add flavor and nutrients. It’s easy to make, filling, and great for any time of day. Whether served for breakfast or dinner, this frittata will leave you feeling satisfied and energized for your next adventure.

Lemon and Herb Grilled Chicken Salad

This Lemon and Herb Grilled Chicken Salad is a light, refreshing, and healthy meal that’s perfect for a summer camping trip. Marinated in a tangy lemon and herb mixture, the grilled chicken pairs beautifully with a fresh mix of greens, veggies, and a simple olive oil dressing. It’s a great low-sodium meal that’s satisfying yet light, making it ideal for a post-hike refreshment.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 2 lemons
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon black pepper
• 4 cups mixed greens (spinach, arugula, or romaine)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 2 tablespoons balsamic vinegar

Instructions:

1. In a bowl, combine olive oil, lemon juice, minced garlic, rosemary, and black pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat. Grill the chicken for 5-7 minutes per side, until fully cooked (internal temperature of 165°F).
3. Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.
4. In a large bowl, toss the mixed greens, cucumber, cherry tomatoes, and red onion.
5. Drizzle the salad with balsamic vinegar and top with sliced chicken.
6. Serve immediately.

The Lemon and Herb Grilled Chicken Salad is a refreshing and nutritious low-sodium meal, perfect for outdoor dining. The grilled chicken is flavorful from the lemon and herb marinade, while the fresh vegetables add crunch and color. This salad is a great way to fuel up after a hike or enjoy a light yet satisfying meal around the campsite.

Campfire Veggie Tofu Stir-Fry

This Campfire Veggie Tofu Stir-Fry is a quick, easy, and flavorful low-sodium meal that’s perfect for camping. The tofu is marinated in a mixture of soy sauce and spices, then stir-fried with a mix of colorful vegetables. This dish is rich in protein, fiber, and nutrients, and it’s incredibly versatile, allowing you to use whatever fresh vegetables you have on hand.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon soy sauce (low-sodium)
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 red bell pepper, sliced
• 1 small broccoli crown, chopped into florets
• 1 carrot, julienned
• 1 zucchini, sliced
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a bowl, toss the cubed tofu with soy sauce, sesame oil, garlic powder, and ginger powder. Let it marinate for 20 minutes.
2. Heat olive oil in a skillet over the campfire or camp stove. Add the marinated tofu and cook for 5-7 minutes until golden brown and slightly crispy on all sides.
3. Add the bell pepper, broccoli, carrot, and zucchini to the skillet. Stir-fry for 8-10 minutes until the vegetables are tender but still crisp.
4. Sprinkle with sesame seeds for added crunch, if desired.
5. Serve the stir-fry hot and enjoy!

This Campfire Veggie Tofu Stir-Fry is an ideal low-sodium option for those craving a quick and healthy meal while camping. The tofu absorbs the savory marinade, while the fresh vegetables add vibrant flavors and textures. This dish is not only delicious but also customizable to your preferences, making it an easy and satisfying option for any camping trip.

Note: More recipes are coming soon!