A low-carb vegan snack, salad topping, or sandwich fixin’.
Let me start by saying clearly, this is not jerky. I know there are tofu jerky recipes out there, and this isn’t one of them. But, it is a chewy tofu recipe that makes a good vegan snack, or sandwich filling item, or salad topper. And, it’s easy. Once you make a batch or two, it can be stuck in the fridge for quite a few days (I don’t know how many, to be honest, because it never lasts long here), and it’s very convenient to grab when you are in a rush.
- 1 block extra firm tofu (companies should start paying me)
- 2 T soy sauce
- 1 T olive oil, sesame oil, or hot chili oil (you can skip or reduce this if looking for lower fat, I often do)
- 1/2 t liquid smoke (if you don’t have any, or don’t like it, remove and add a bit more soy or water)
- Some combination of: 1 t minced ginger, 1-2 cloves minced garlic, 1/2 t red pepper flakes
Open tofu and drain. Place block on a cutting board, with the widest side down. Slice into thin slices. I aim for somewhere between 1/8 and 1/4″. Lay out slices in a single layer on a cookie sheet or baking stone (preferred). In a blender or food processor, mix the soy sauce, oil, liquid smoke, and spices to distribute the flavor of the spices throughout. Brush or sprinkle marinade over slices. Place in oven at 300* and cook until it reaches the texture you like. If you want it to be even chewier, reduce temp down to 250* and cook longer. Cool to room temp or chill and enjoy in whatever form strikes your fancy!
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