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.
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.
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!
This is the same recipe I've been using for years (from an old Meal-Master recipe posted by Mike Richichi). It won't quite cut it if you're craving beef, but it has a great taste and is one of the better "good-for-you" treats I've found. I use a dehydrator so I don't have to flip them over every hour. Definitely use low-sodium soy sauce if you're watching your salt. A little chili powder or tabasco can also be added to spice things up.