Best Tofu Jerky Ii Recipes

Tofu Jerky image

Provided by Aunt Cookie

Time 12h15m

Yield 12 pieces

Number Of Ingredients 8

1/2 cup soy sauce
3 tablespoons liquid smoke
1/8 cup water
1 tablespoon onion powder
1 teaspoon garlic powder or 1 crushed fresh garlic clove
1 tablespoon fresh ground black pepper
1 teaspoon honey
1 lb extra firm tofu (not silken type)

Steps:

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.
Mix all the other ingredients together.
Arrange the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it.
Let it soak for several hours or overnight.
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).
Flip the tofu over hourly so it dries evenly.
Dry the jerky until it is very chewy, but not crispy.

Nutrition Facts : Calories 39.5, Fat 1.6, SaturatedFat 0.3, Sodium 675.5, Carbohydrate 2.8, Fiber 0.6, Sugar 1.2, Protein 4.5

Hawaiian Tofu Jerky image

Provided by Sharon123

Categories Soy/Tofu

Time 4h15m

Yield 1 batch

Number Of Ingredients 7

1 lb extra firm tofu, drained
1/8 cup Braggs amino acids (or soy sauce)
1/2 cup pineapple juice
1 teaspoon powdered ginger
1/4 teaspoon cayenne (or to taste)
1 teaspoon garlic powder
1 tablespoon honey (or desired sweetener)

Steps:

Cut the drained tofu into long narrow strips about 1/4" thickness. They may look big, but will shrink during baking.
In a bowl, whisk Braggs, pineapple juice, ginger, pepper, cayenne, garlic powder and honey.
Place the tofu strips in a shallow baking pan or on a cookie sheet and pour the marinade over them. Let them marinate for at least 2 hours or overnight for best results.
Cook the tofu in a dehydrator, following directions, or bake in the oven at 200*F. for 4-6 hours. Turn the tofu over once every hour so it bakes evenly.
Continue until the texture is very chewy but not crispy.
Tofu jerky will keep indefinitely. Store in a container with a tight fitting lid.
Enjoy!

Nutrition Facts : Calories 465.6, Fat 19.3, SaturatedFat 4, Sodium 60.3, Carbohydrate 44.9, Fiber 5, Sugar 32.6, Protein 38.4

Sriracha Tofu Jerky in a Dehydrator image

Provided by Soup Loving Nicole

Time 4h10m

Yield 12

Number Of Ingredients 5

1 (16 ounce) package extra-firm tofu, pressed and drained
¼ cup soy sauce
2 tablespoons Sriracha
1 teaspoon liquid smoke flavoring
½ teaspoon garlic powder

Steps:

Slice tofu block in half lengthwise, then slice widthwise into 1/8- to 1/4-inch slices. Lay strips on a clean work surface.
Whisk soy sauce, Sriracha, liquid smoke, and garlic powder in a bowl. Brush sauce over top side of tofu strips. Carefully flip strips over and brush other side with sauce.
Place the strips on the rack of a dehydrator. Set temperature to 145 degrees Fahrenheit (63 degrees Celsius). Dehydrate for 2 hours. Flip strips over and dehydrate 1 hour more.
Remove the lid from the dehydrator and let strips cool for 1 hour for further drying. Place in an airtight container and refrigerate.

Nutrition Facts : Calories 35.3 calories, Carbohydrate 1.2 g, Fat 2.2 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 303.3 mg, Sugar 0.3 g