{"id":51495,"date":"2024-01-17T06:39:52","date_gmt":"2024-01-17T11:39:52","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=51495"},"modified":"2024-12-11T10:50:17","modified_gmt":"2024-12-11T15:50:17","slug":"tofu-jerky","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/tofu-jerky\/","title":{"rendered":"Tofu Jerky"},"content":{"rendered":"

This Homemade Vegan Tofu jerky recipe is super cheap and easy to make. A satisfying road trip snack with great texture and fantastic flavor!<\/p>\n

\"A\t\t\t<\/p>\n

If you\u2019ve seen our new blog - 2 Nerds in a Truck<\/a> - you know that we\u2019ve spent a fair amount of time camping, lately.<\/p>\n

Every camping trip starts with me packing road trip snacks - beef jerky for me, and some manner of alternate protein snack for my husband. You know, plus some fun junky stuff.<\/p>\n

His inability to eat red meat makes things a bit more complicated - I tend to order vegan jerkies from health food stores. Not the most convenient, and OOF the price.<\/p>\n

So, I\u2019ve been playing around with designing vegan jerky recipes.<\/p>\n

Maybe you\u2019ve seen my Mushroom Jerky<\/a> lately - a great recipe, I honestly prefer it to beef jerkies!<\/div>\n

Like that mushroom jerky, today\u2019s recipe - homemade tofu jerky - is a delicious snack, easy to make, and comes with 2 different marinade options.<\/p>\n

Well, they\u2019re the same 2 different marinades I use with the mushroom jerky, but hey - why mess with perfection?<\/p>\n

It really is the perfect snack for him, too.<\/p>\n

He likes that it\u2019s a high-protein snack, and says \u201cthe flavour is addicting and the texture is awesome!\u201d<\/p>\n

He keeps it in the fridge and grabs a handful here and there - says he doesn\u2019t dare keep it on the counter in plain sight, or he\u2019d eat the whole thing in one sitting.<\/p>\n

So yeah, we have to make a double batch of each flavour, LOL.<\/p>\n

Anyway, let\u2019s get to it!<\/p>\n

Note: The nutritional information reads higher than it is in reality - the recipe software takes into account ALL of the ingredients used. You discard a lot of it, when you drain the marinade off the tofu!<\/i><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

This delicious snack recipe uses really simple ingredients - anything you don\u2019t already have on hand should be easy to find in almost any grocery store.<\/p>\n

A few notes for you:<\/p>\n

Tofu<\/h4>\n

We use extra firm tofu for this - 1 block of tofu per batch of marinade.<\/p>\n

Firm tofu would probably work, but I wouldn\u2019t go any softer than that. You want a tofu that\u2019s sturdy enough to be sliced and will hold up to marinating.<\/p>\n

Use the best quality tofu you have access to, for the best results!<\/p>\n

How you slice your tofu will impact the final texture of the tofu. Thin slices tend to dry to a more brittle texture, while thicker tofu strips retain a certain degree of chewy texture.<\/p><\/div>\n

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Smoky Tofu Jerky<\/h4>\n

This is my husband\u2019s favourite of the two tofu jerky marinades - it\u2019s smoky and a bit spicy. It uses:<\/p>\n

Coconut Aminos, Tamari, or Gluten-Free Soy Sauce
\nApple Cider Vinegar
\nOlive Oil
\nBrown Sugar
\nGarlic Powder<\/a>
\nMustard Powder<\/a>
\nOnion Powder<\/a>
\nSmoked Paprika<\/a>
\nGround Black Pepper<\/a>
\nSmoked Serrano Powder<\/a><\/p>\n

(Ingredient amounts are listed in the recipe card at the end of this post)\n<\/p><\/div>\n

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Teriyaki Tofu Jerky<\/h4>\n

This is my favorite flavor of the two tofu jerky recipes, and it uses:<\/p>\n

Liquid Aminos, Tamari, or Gluten-Free Soy Sauce
\nSeasoned Rice Vinegar
\nSesame Oil
\nBrown Sugar
\nHoney (Maple syrup or agave if you want it vegan)
\nGinger Paste
\nGarlic Paste
\nSesame Seeds<\/a>
\nGround Black Pepper<\/a>
\nOnion Powder<\/a>
\nRed Pepper Flakes<\/a>\n<\/div>\n

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Substitutions and Variations<\/h4>\n

As I mentioned, this recipe is HIGHLY customizable. Here are a few options to consider:<\/p>\n

If you don\u2019t need to be gluten free, you can use regular soy sauce instead of the gluten free options mentioned above.<\/p>\n

The olive oil in the smoky recipe can be swapped out for avocado oil or vegetable oil<\/p>\n

You can use rice wine vinegar, apple cider vinegar, or even white vinegar in either recipe.<\/p>\n

The brown sugar can be swapped out for an equal amount of maple syrup, agave, or organic coconut sugar. <\/p>\n

I make mine low carb by using Brown Allulose<\/a> (50% more than called for in the recipe, as it\u2019s not quite as sweet as sugar).<\/p>\n

If you like your vegan jerky extra salty, add a little Smoked Sea Salt<\/a> - SO good!<\/p>\n

If you want your smoky jerky extra smoky tasting, you can add a little Liquid Smoke<\/a> to the marinade, if you like. (I\u2019m not a fan of the stuff, personally!). <\/div>\n

You can play around with the spices, and spice level<\/p>\n

Cayenne Pepper<\/a>, Chili Powder<\/a>, Crushed Chilies<\/a>, Hatch Chile Powder<\/a>, and Jalapeno Powder<\/a> are all good spice options for bringing a bit of kick to the smoky recipe.\t<\/p>\n

You can even add a few good dashes of your favorite hot sauces to the marinade, if you like.<\/p>\n

For the teriyaki recipe, I\u2019ll usually just use a bit more of the pepper flakes, as I don\u2019t find these other options work as well with the teriyaki flavor profile, IMHO.. <\/p>\n

Note: I can\u2019t have the red pepper flakes anymore, so I\u2019ve taken to adding a bit of Ground Ginger<\/a> to give it a bit more heat. <\/p>\n

SO good, I don\u2019t miss the chilis!<\/p><\/div>\n

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Equipment<\/h2>\n

This recipe uses 2 pieces of more specialized equipment:<\/p>\n

Tofu Press<\/h4>\n

Sometime in the last year or so, we invested in a tofu press, and it\u2019s made preparing tofu a lot easier.<\/p>\n

(Usually our Gluten Free Ramen<\/a> and Sesame Crusted Tofu Salad<\/a>!)<\/p>\n

Ours is the Noya Adjustable Tofu Press<\/a>. I don\u2019t have any experience with other types, but we definitely have no complaints about this one.<\/p>\n

No tofu press? No problem - use the method we used to use!<\/p>\n

Take your tofu out of the package and drain it well.<\/p>\n

Wrap in a couple layers of paper towel and place it on a flat plate - ideally one with a lip around the edge.<\/p>\n

Invert another plate on top of it, then weigh it down with something heavy - large soup cans, a brick, whatever.<\/p>\n

Let that sit for 30 minutes or so, swap out the paper towels, and let it press for another 15 minutes or so. <\/p>\n

Easy!<\/p><\/div>\n

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Food Dehydrator<\/h4>\n

This tofu jerky and our Mushroom Jerky Recipe<\/a> were the first two projects we made in our new Cosori 6 Tray Food Dehydrator<\/a>.<\/p>\n

LOVE IT!<\/p>\n

It\u2019s much more space efficient than our now-retired food dehydrator, easier to clean, and the temperature and timer controls come in really handy.<\/p>\n

Before that, we were using a 20 year old plastic food dehydrator. Not sure of the brand (the label wore off many years ago!), but there were stacked round trays, and no temperature control.<\/p>\n

This recipe would work just fine without temperature control, you\u2019d just want to keep an eye on it the first time you make the recipe, and take note of the time it takes to get to your desired level of dryness. <\/p><\/div>\n

\"A<\/p>\n

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How to Make Vegan Tofu Jerky<\/h2>\n

The full recipe is in the printable recipe card at the end of this post, here is the visual walk through:<\/i> \t<\/p>\n

Prepare and Marinate the Tofu<\/h4>\n

Drain excess liquid from the tofu, wrap with paper towels and press. You don\u2019t want the tofu to retain too much water, or it won\u2019t soak up as much flavour from the marinade.<\/p>\n

Slice tofu into \u215b\" thick slices (or a little thicker). Place tofu slices in a large ziplock baggie. (Or in a shallow baking pan)<\/p><\/div>\n

\"4<\/p>\n

In a small bowl, whisk together the marinade ingredients. <\/p>\n

\"2

I like to make both marinades at once.<\/p><\/div>\n

Pour marinade into the bag of tofu slices, seal, and gently shake to coat all of the pieces.<\/p>\n

Squeeze out any excess air, seal, and chill for at least 1 hour.<\/p><\/div>\n

\"2<\/p>\n

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Once You\u2019re Ready to Dehydrate<\/h4>\n

Strain the tofu slices well, but don\u2019t blot them. You want excess moisture gone, as much as possible - but you don\u2019t want to wipe away any flavour!<\/p>\n

Don\u2019t worry about there being too much liquid - it\u2019ll dehydrate off.<\/p>\n

Place your marinated tofu slices in a single layer on your dehydrator trays, leaving plenty of space between each for air to flow.<\/p><\/div>\n

\"2<\/p>\n

Dry tofu following your dehydrator\u2019s manufacturer instructions.<\/p>\n

We did 4 hours at 160 degrees F, but your time may vary based on the thickness of your tofu, and your particular dehydrator.<\/p>\n

You\u2019re looking for the tofu be dry, but still kind of flexible. They will dry\/toughen up a bit more as they cool.<\/p>\n

Drying longer - or using thin strips- will result in brittle jerky. It\u2019ll all depend on your personal tastes, play around with it to see what you like, and what works for you.<\/p><\/div>\n

\"An<\/p>\n

Let your tofu jerky fully cool to room temperature.<\/p>\n

Once completely cool, transfer to an airtight container. We like to keep ours in a large Ziplock baggie in the fridge.<\/p>\n

It will be good for at least two weeks, but we\u2019ve never had a leftovers beyond that point, to test longevity!<\/p><\/div>\n

\"A<\/p>\n

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More Homemade Jerky Recipes<\/h2>\n

Are you a fan of jerky, whether for road tripping, camping, or just as a high protein snack? I have SO much fun making it - here are some of my go-to recipes for homemade jerkies!<\/p>\n

Basic Ground Beef Jerky<\/a>
\nBlueberry Bison Jerky<\/a>
\nBuffalo Wing Chicken Jerky<\/a>
\nChipotle Chicken Jerky<\/a>
\nGinger Beef Jerky<\/a>
\nGround Venison Jerky<\/a>
\nHomemade Salmon Jerky<\/a>
\nHoney Garlic Chicken Jerky<\/a>
\nJalapeno Chicken Jerky<\/a>
\nJerk Chicken Jerky<\/a>
\nLingonberry Elk Jerky<\/a>
\nMango Habanero Chicken Jerky<\/a>
\nMushroom Jerky, 2 Ways<\/a>
\nPumpkin Spice Chicken Jerky<\/a>
\nRosemary & Blueberry Beef Jerky<\/a>
\nShawarma Chicken Jerky<\/a>
\nSpicy Garlic Chicken Jerky<\/a>
\nSpicy Orange Chicken Jerky<\/a>
\nSriracha Chicken Jerky<\/a>
\nPepperoni Jerky<\/a><\/p>\n

... But wait, there's more! We've been having so much fun designing gourmet jerky recipes, we started a whole new blog for them! Check out Dried & Tasty<\/a> for all kinds of fun recipes to make in your food dehydrator!\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"A<\/p>\n

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Homemade Vegan Tofu Jerky [2 Flavors]<\/h2>\n
<\/div>\n
This Homemade Vegan Tofu jerky recipe is super cheap and easy to make. A satisfying road trip snack with great texture and fantastic flavor!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Dehydrating Time<\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>4 hours<\/span><\/span> hrs<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Snack<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>, Low Fat, Low Lactose, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> Servings (6 per version!)<\/span><\/span><\/div>\n
Calories: <\/span>97<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>