TOFU JERKY II
This produces tangy, flavorful tofu jerky much like the kind you get at the health food store.
Provided by MAGDALEN
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 10h
Yield 8
Number Of Ingredients 8
Steps:
- Place tofu block between paper towels on a plate. Set another plate on top, and put a weight on top of the plate such as a can to press the water from the block of tofu while you prepare the sauce.
- In a medium bowl, stir together the soy sauce, maple syrup, liquid smoke, garlic powder, black pepper, barbeque sauce and brown sugar until smooth.
- Slice tofu into 1/4 inch thick slices, and dip them in the sauce to coat. Place in a tightly sealed container. Place in the refrigerator, and let marinate for one to two hours.
- Preheat the oven to the lowest temperature, around 200 degrees F (95 degrees C). Line the oven rack with heavy duty aluminum foil, and place in the lowest position of the oven. Place the tofu slices on the foil.
- Bake for about 8 hours, checking and turning over tofu slices every few hours. Tofu jerky is done when it is hard and uniformly dark in color.
Nutrition Facts : Calories 57.7 calories, Carbohydrate 6 g, Fat 2.2 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 410.3 mg, Sugar 4.1 g
TOFU JERKY
Steps:
- Drain the tofu, and slice it into long strips on its short side. Strips should be about 4 to 5 millimeters in thickness.
- Mix remaining marinade ingredients together. Place the tofu in a single layer in a shallow 13x9-inch baking pan or a rimmed cookie sheet and pour the marinade over the top of the tofu. Let soak for 4 to 6 hours or overnight.
- Drain excess liquid (it may be reused) and dry tofu in food dehydrator or 200° F oven. This will take 4 to 8 hours. Flip the tofu over hourly so it dries evenly. Dry the jerky until it is very chewy and all the white areas have disappeared.
Nutrition Facts : Calories 97 kcal, Carbohydrate 9 g, Protein 11 g, Fat 2 g, SaturatedFat 1 g, Sodium 1162 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MARINATED TOFU JERKY
This tofu jerky recipe is flavored with garlic, honey, and soy sauce and dried in a dehydrator or home oven. It makes an interesting substitute for meat.
Provided by Peggy Trowbridge Filippone
Categories Snack
Time 4h15m
Yield 6
Number Of Ingredients 9
Steps:
- Take a 1-pound cube of tofu and drain it. Cut it in half, and then slice it into strips on its short side. Strips should be about 1 1/2 to 2 inches in thickness. They may look big, but they will shrink to about half their size.
- In a small bowl, mix together 1/2 cup soy sauce, 3 to 4 tablespoons liquid smoke, 1/8 cup water, 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 tablespoon freshly ground black pepper and 1 teaspoon honey together until well combined.
- Place the tofu strips in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let soak for several hours or overnight.
- Drain excess liquid (may be reused) and dry tofu in a food dehydrator or warm (200 degrees F) home oven. This will take 4 to 8 hours, depending on the weather. If you live in a sunny, hot, dry climate, you can sun dry it outdoors. It will take all day.
- Flip the tofu over hourly so it dries evenly. Dry the jerky until it is very chewy, but not crispy. Tofu jerky is delicious and keeps indefinitely.
- Be creative. Use low-sodium soy sauce if you want less salt (the tofu jerky is rather salty). Use Tabasco sauce or ground cayenne pepper if you want it hot. Chili powder makes chili tofu jerky. Oregano and basil make pizza tofu jerky. Recipe Source: Mike Richichi. Reprinted with permission.
Nutrition Facts : Calories 86 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 10 g, SaturatedFat 1 g, Sodium 1188 mg, Sugar 2 g, Fat 4 g, ServingSize 6 servings, UnsaturatedFat 0 g
DEHYDRATED TOFU JERKY
Time 4h
Number Of Ingredients 4
Steps:
- Mix the sriracha, vegan Worcester Sauce and liquid smoke in a bowl
- Cut the tofu in half, then cut into slices about half a centimetre thick
- Coat the tofu in the marinade and leave to soak in for a few hours, or overnight
- Place the marinated tofu on the dehydrator trays and dehydrate at 60C for around 4 hours (the length of time will depend on the thickness you sliced your tofu)
BBQ TOFU JERKY
Looking for a high-protein, minimal ingredient snack? BBQ tofu jerky is high in protein, calcium and iron - all essential components of an athlete diet. It takes just 10 minutes to prep, and the dehydrator does the rest!
Provided by Becca
Yield 16 squares or strips
Number Of Ingredients 2
Steps:
- Remove tofu from packaging and press to remove excess water. If you do not have a tofu press, wrap the block in paper towels and set a heavy pan on top, letting it rest for 10 minutes.
- Slice the block into 16 squares. Coat each square in BBQ sauce and place on dehydrator mat.
- Dehydrate at 140F for 6 hours. Flip the tofu halfway.
TOFU JERKY I
This is an adaptation of a traditional jerky recipe.
Provided by Janet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time P2DT8h30m
Yield 6
Number Of Ingredients 4
Steps:
- Combine garlic powder, salt, and pepper in small bowl.
- Slice tofu in thin strips. Rub spices into tofu strips. Cover, and refrigerate for 2 days.
- Preheat oven to 115 degrees F (45 degrees C), or lowest oven setting. Line oven rack with foil, and place rack in lowest oven position.
- Place tofu strips directly on foil. Bake for 6 to 8 hours.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 4 g, Fat 6.6 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 1 g, Sodium 1173.8 mg, Sugar 0.1 g
SPICY TOFU JERKY
Thinly sliced tofu strips coated in spices and dried in a dehydrator.
Provided by Stephanie McKercher, RDN
Categories Snack
Time 4h10m
Number Of Ingredients 7
Steps:
- Slice tofu into thin strips (1/8 to 1/4-inch thick) and lay on a flat surface (such as parchment paper).
- Stir nutritional yeast (if using), paprika, cumin, and cayenne pepper or chipotle powder, salt, and pepper until evenly mixed. Sprinkle half of the spice blend on top of the tofu strips and gently rub the spices into the tofu with your fingertips.
- Spread the tofu strips on dehydrator racks with the spiced sides facing down. (See note for oven preparation.)
- Sprinkle the remainder of the spices on the other side of the tofu strips and gently rub them in with your fingertips. Cover the dehydrator and turn it on to high. Dehydrate for 4 hours, or until the tofu reaches your desired level of dryness and chewiness. (Thicker strips will take longer to dry.)
- Store in an aitight container and refrigerate for up to 3 days.
Nutrition Facts : ServingSize 40.8 g, Calories 215 kcal, Carbohydrate 8.2 g, Protein 21.6 g, Fat 11 g, SaturatedFat 1.5 g, Sodium 15.2 mg, Fiber 4.3 g, Sugar 1.2 g, UnsaturatedFat 9.4 g
SPICY SRIRACHA TOFU JERKY
This savory and extra spicy tofu jerky is made with oven dried tofu strips flavored with smoky seasonings and fiery sriracha sauce!
Provided by Alissa
Categories Snacks
Time 3h10m
Number Of Ingredients 6
Steps:
- Drain the tofu and pat it dry.
- Cut the tofu into very thin slices, between 1/4 and 1/8 of an inch, shooting for 1/8 inch. (Too thick and they'll take forever to bake.) Then arrange the slices on a parchment-lined baking sheet.
- Stir the remaining ingredients together in a small bowl, and brush half of the mixture over the tofu slices. Flip the slices and brush the remaining mixture on the opposite sides.
- Place the baking sheet in the oven and bake at 200°F for 2-3 hours, or until slices become tough and dry, very carefully flipping them about halfway through.
- Remove the baking sheet from the oven and allow the tofu to cool. The texture will toughen up a bit more as they cool.
- Store the jerky in a sealed container for 2-3 days.
Nutrition Facts : Calories 93 kcal, Carbohydrate 4.1 g, Protein 10.4 g, Fat 4.7 g, SaturatedFat 1 g, Sodium 987 mg, Fiber 1.2 g, Sugar 1.8 g, ServingSize 1 serving
TOFU JERKY
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!
Provided by Aunt Cookie
Categories Lunch/Snacks
Time 12h15m
Yield 12 pieces
Number Of Ingredients 8
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
CAJUN TOFU JERKY
An amazing tofu transformation! You can use store bought cajun seasoning or make your own. Adapted from How It All Vegan cookbook.
Provided by Sharon123
Categories Soy/Tofu
Time 4h15m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Cut the drained tofu into long narrow strips(about 1/4" thickness). They may look big, but they will shrink during baking.
- In a bowl, whisk the Braggs(or soy sauce), liquid smoke, water, cajun spice, and honey.
- Place the tofu strips in a shallow baking pan or cookie sheet and pour the marinade over them. Let marinate for at least 2 hours or up to overnight for best results.
- Cook the tofu in a food dehydrator, using directions, or bake in the oven for about 4-6 hours at 200*F.
- Turn the tofu over once every hour to bake it evenly. Continue until the texture is very chewy, but not crispy. This will keep indefinitely. Store in a container with a tight fitting lid.
- Enjoy!
Nutrition Facts : Calories 338.9, Fat 18.9, SaturatedFat 3.9, Sodium 55.6, Carbohydrate 13.4, Fiber 4.1, Sugar 8.4, Protein 37.2
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- Open and drain the tofu. Either use a tofu press or wrap the brick of tofu with a few paper towels and place between two heavy cutting boards to remove excess water.
- After letting the tofu press for at least 10 minutes, unwrap it and slice it into extra thin long rectangles. Place them on a in a single layer on a clean flat surface.
- In a small bowl combine the liquid aminos and liquid smoke. With a pastry brush apply the liquid mixture to both sides of the tofu.
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- Use a Dehydrator or Dependable Oven. You can make vegan jerky very easily in a dehydrator or even in an oven that’s dependable with consistent heat. If your oven’s a little old or things sometimes cook unevenly or burn easily, you may not want to try making vegan jerky in it.
- Tempeh or Firm Tofu. Eskymaks/Shutterstock. Advertisement. To make vegan jerky, buy either tempeh or a block of firm tofu. Slice it very thin lengthwise to form thin strips.
- Flavor It. You’ll also need to flavor your jerky. I suggest buying mesquite powder, some chili powder, black pepper, some salt (which will help it dry out faster), and whatever seasonings you like.
- Prepare It. Gajus/Shutterstock. Soak the tempeh or firm tofu in a marinade of your flavor and let it sit overnight in the fridge in a container. The next day, pat your tempeh or firm tofu dry and then start the dehydrating process whether using a machine or the oven.
- Test Times. You’ll need to see how long it takes your jerky to completely dehydrate. It may take anywhere from six to eight hours in a dehydrator or perhaps even more.
- Store It Well. To store your jerky, I suggest putting it in plastic baggies to keep for on-the-go storage. This way, it can make the perfect snack to eat whenever you please.
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- Lay the slices of tofu in a large dish or pan, preferably with a lid. If there needs to be two layers, that's okay.
- Pour marinade over the top of the tofu. Slant the dish back and forth, to get the marinade on all the slices.
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- Heat oven to 225°F. Line a baking sheet with parchment or a silicon mat. Cut block of tofu in half horizontally and blot dry. Cut each half the long way into slices a bit thicker than 1/8 inch (you should have about 28 slices total). Lay them on prepared baking sheet, preferably touching. Bake for 30 minutes.
- Stir together remaining ingredients with 1 Tbsp. water to make a basting sauce. Lightly brush tops of baked tofu slices with half of sauce and bake for another 15 minutes. Flip slices and cook for another 30 minutes, then lightly brush tops with sauce; bake for another 15 minutes. Tofu should be chewy (not crunchy) and still very pliable.
- Let jerky cool completely. (Slices will get a bit crisper as they cool.) Serve immediately, or refrigerate in a sealed container for up to 1 week.
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Servings 4Calories 116 per servingTotal Time 1 hr 40 mins
- Heat oven to 225°F. Line a baking sheet with parchment or a silicon mat. Cut block of tofu in half horizontally and blot dry. Cut each half the long way into slices a bit thicker than 1/8 inch (you should have about 28 slices total). Lay them on prepared baking sheet, preferably touching. Bake for 30 minutes.
- Stir together remaining ingredients with 1 Tbsp. water to make a basting sauce. Lightly brush tops of baked tofu slices with half of sauce and bake for another 15 minutes. Flip slices and cook for another 30 minutes, then lightly brush tops with sauce; bake for another 15 minutes. Tofu should be chewy (not crunchy) and still very pliable.
- Let jerky cool completely. (Slices will get a bit crisper as they cool.) Serve immediately, or refrigerate in a sealed container for up to 1 week.
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