Tofu Jerky

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Recipe submitted by baakewa@grove.iup.edu

Tofu Jerky

Ingredients (use vegan versions):

a few bricks of extra firm tofu.
1 cup of liquid smoke
3 cups of soy sauce
3 TBSPs of brown sugar

Directions:

well i do it with a dehydrator but i suppose you could do it in the oven. anyway, you mix the liquid smoke, soy sauce, and brown vegan sugar together. then cut the tofu into 1/4 thick strips. let it sit in the marinade overnight. take the strips out and put them in the dehydrator. let them dry for about 8 hours or until everything is chewy and very dark brown.

Serves: as much tofu as you marinate.

Preparation time: about a day and half.

What is liquid smoke and where can i get it? thanx, Nikki

Archived comment by: Nikki

You can get Liquid Smoke at just about any supermarket. Its usually somewhere near the soy sauces. Good stuff!

Archived comment by: jason

thank you Jason!

Archived comment by: nikki

You can't imagine how happy I was to find this great receipe. It was really delicious but I have one question. How do you store this? I am going camping and want to know if this is safe to store in a ziplock bag?

Archived comment by: veronica

I tried the tofu jerky because my husband and I enjoy backpacking, and are always looking for new foods. Tofu Jerky won't be our list for a while. The taste is quite similar to liver, and though I used to enjoy that, I don't think this is for us. Do you think there might have been a little too much liquid smoke in it?

Archived comment by: paulette

I replaced some of the liquid smoke and soy with vegan Worcestershire sauce and also added some garlic powder and black pepper. Wonderful!

Even my non-veg boyfriend liked it. I dried half in the oven (200F) and half outside in the sun. The half I dried in the sun actually dried faster than the batch in the oven, but then, I'm in west Texas and its well over 100 degrees during the day. I store mine in Ziploc bags, and it keeps fine as long as its thoroughly dry.

Archived comment by: claire

oops - sorry, I forgot to mention that I also cut my strips thinner - between 2-6 mm each. (The very thinnest ones, though, were hard to handle and broke while I was taking them out of the marinade.)

Archived comment by: claire

do you suppose there's any way to make this with another sweetener besides brown vegan sugar?

Archived comment by: nick

Well, first I would like to thank the Great Spirit Bob for this award. I could not have done it without ya man! Allrighty- now to some serious stuff. Dad- I love you. Bailey- you are crazy. Sagan

Archived comment by: beth

Sucanat can be used to replace brown vegan sugar, you can get this from a whole foods store or online.

Archived comment by: audrey

When I made this I cut way back on the liquid smoke and it was really good. Its pretty concentrated and I've never heard it used in such a huge quantity before. Good jerky though!

Archived comment by: destiny

I've made similar Tofu, but without brown vegan sugar and liquid smoke. Tofu is remarkably absorbent- as you know. I just soak it in soy sauce and bake for more than an hour. Check it often after 45 minutes. My favorite way to eat it is by itself, but aside from that, I make a tasty squash/roast garlic mayonnaise and roast a red bell pepper with the tofu. Serve as a wrap or on a french roll with some broth or soup.

Archived comment by: jeremy

I did it like Jeremy suggested. It was very simple and good. Thanks

Archived comment by: toni

whoh! Way too much liquid smoke! I tried it with the hot and spicy A-1 steak sauce. Even though I reduced the amount of liquid smoke, It was still too much. I'll have to give it another try.

Archived comment by: wendy

I followed the directions as given and it turned out great. Thanks

Archived comment by: lea

I was assigned to make beef jerky for a class of mine, but I really didn't want to because I'm a vegetarian. When I found this recipe I was thrilled! Thanks so much. jessie

Archived comment by: jessieblaise17

if i were to bake this in the oven what would be the temp. and for how long?

Archived comment by: supermom02

Oven dehydrating usually takes at least 8 hours. To do so, crank the oven down to its lowest possible setting. You want it to be about 100*-120*. Sometimes I wedge something in the door to keep it slightly open, this let's out any excess humidity in the oven. The key to dehydrating is to keep the air dry and temperature high enough to evaporate moisture without cooking the food.

Archived comment by: evolution

less liquid smoke and some added kitchen bouquet and vegemite is great

Archived comment by: staceykaufmann

hmmmm, question on this, everyone keeps saying less liquid smoke, so how much should I use?

Archived comment by: shadow200090

Has anybody tried this with frozen/defrosted tofu? I really, really miss jerky but I'm scared that thisll turn out either like shoe leather or loose jerky brittle. Is the texture anything like real jerky?

Archived comment by: missAntithesis

Okay, I'm being brave and giving this a try. I made the marinade without as much soy sauce and used some white balsamic vinegar instead for a tangy taste. I only let it sit for an hour or so but I rung it out really well beforehand. Its dehydrating now and my house smells like a smokehouse - can't wait to taste em!

Archived comment by: missAntithesis

I havnt given up sugar. Can I just use regular sugar instead of the substitute?

Archived comment by: shelby Christine

Shelby, I also haven't given up sugar and I have used non-vegan sugar as a replacer for the vegan recipes on here that request vegan sugars and it works well. So, yes, non-vegan sugar would work just the same. Remember, sugars function is to sweeten the dish, so you could probably use maple syrup or any other sweetner - vegan or non-vegan - you wish. Maple syrup seems to be a popular choice on this site since it remains faithful to the vegan diet ;o)

Archived comment by: stride4unity