Tofu flavored with soy sauce, onion, garlic, and honey makes an interesting substitute for meat in this jerky recipe. Plan ahead to let the tofu marinate overnight.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours, 15 minutes
Ingredients:
- 1 pound firm or extra firm tofu
- 1/2 cup soy sauce
- 3 to 4 Tablespoons liquid smoke
- 1/8 cup water
- 1 Tablespoon onion powder
- 1 teaspoon garlic powder or 1 clove crushed fresh garlic
- 1 Tablespoon fresh ground black pepper
- 1 teaspoon honey
Preparation:
Cut and drain the tofu. Take a 1-pound cube, cut it in half, and then slice it into strips on its short side. Strips should be about 4 to 5 millimeters in thickness. They may look big, but they will shrink to about half their size.
Mix all soy sauce, liquid smoke, water, onion powder, garlic, pepper, and honey together well.
Put the tofu 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 food dehydrator or warm (200 degrees F) oven. This will take 4 to 8 hours, depending on weather. If you live in a sunny, hot, dry climate, you can sun-dry it. It will take all day.
Flip the tofu over hourly so it dries evenly. Tofu jerky is delicious and keeps indefinitely. Dry the jerky until it is very chewy, but not crispy.
Be creative: Use low-sodium soy if you want less salt (it is rather salty). Use Tabasco or ground cayenne if you want it hot. Chili powder makes chili jerky. Oregano and basil make pizza jerky.
Yield: 6 servings
Recipe Source: Mike Richichi
Reprinted with permission.
Mix all soy sauce, liquid smoke, water, onion powder, garlic, pepper, and honey together well.
Put the tofu 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 food dehydrator or warm (200 degrees F) oven. This will take 4 to 8 hours, depending on weather. If you live in a sunny, hot, dry climate, you can sun-dry it. It will take all day.
Flip the tofu over hourly so it dries evenly. Tofu jerky is delicious and keeps indefinitely. Dry the jerky until it is very chewy, but not crispy.
Be creative: Use low-sodium soy if you want less salt (it is rather salty). Use Tabasco or ground cayenne if you want it hot. Chili powder makes chili jerky. Oregano and basil make pizza jerky.
Yield: 6 servings
Recipe Source: Mike Richichi
Reprinted with permission.
