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    You are in: Home / Recipes / Tofu Jerky Recipe
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    Tofu Jerky

    Tofu Jerky. Photo by Sandi (From CA)

    1/4 Photos of Tofu Jerky

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    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 15 mins

    15 mins

    12 hrs

    Aunt Cookie's Note:

    This is a nice substitution for beef jerky, as it provides the saltiness and smoky flavor (it has been a long time since I've had real beef jerky, though, so I may not be the best judge). The texture will not be the same, of course, but it is chewy and satisfying. Enjoy!

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    Ingredients:

    Yield:

    pieces

    Units: US | Metric

    Directions:

    1. 1
      Cut the cube of tofu horizontally into four pieces, and then slice it into strips (I had a total of 12). The strips should be about 4 millimeters in thickness. They're going to shrink a lot in the oven, so they should start out pretty thick.
    2. 2
      Mix all the other ingredients together.
    3. 3
      Arrange the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it.
    4. 4
      Let it soak for several hours or overnight.
    5. 5
      Drain excess liquid and dry tofu in food dehydrator or 200 F oven. This will take 4 to 8 hours, depending on the weather (it took six hours for me in the oven).
    6. 6
      Flip the tofu over hourly so it dries evenly.
    7. 7
      Dry the jerky until it is very chewy, but not crispy.

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    Ratings & Reviews:

    • on January 22, 2010

      35

      Found this a bit on the salty side so use low sodium soy sauce. Otherwise it was very good. I used 1 teaspoon liquid smoke and that was plenty (Colgin brand mesquite flavor). I froze the tofu first. Makes it firmer. and you can increase heat for a while to dry it faster.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2009

      55

      I made this with low sodium soy sauce and several people sampled it and liked it. I'll try regular soy sauce when I make it to take backpacking. I used a dehydrator for 7 hours at 195 F, and the texture came out nice -- not really chewy, but not crispy either. It made the house smell smoky for a couple days, but it's a pleasant smell. When I laid it out to dry, I made sure some of the marinade solids (garlic and pepper) was on each piece.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2007

      35

      This was my very first time using tofu in anything other than miso soup! I figured something like this recipe would be a good introduction for this carnivore as I love beef jerky and all things salty. I followed the directions and used the dehydrator, which, after 2 hours, resulted in all but one piece being completely crispy! The last one had a chewy texture, but I'm not really sure which I like better. They were definitely extra salty, even for me, but with a good flavor. I can see experimenting with the marinade ingredients. All in all, a nice alternative to beef jerky and not-so-healthy snacks. Thank you, Aunt Cookie!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Tofu Jerky

    Serving Size: 1 (652 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 39.5
     
    Calories from Fat 14
    36%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 675.5 mg
    28%
    Total Carbohydrate 2.7 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.1 g
    4%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    liquid smoke

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