Homemade Vegan Tofu Jerky [2 Flavors]
This Homemade Vegan Tofu jerky recipe is super cheap and easy to make. A satisfying road trip snack with great texture and fantastic flavor!
Servings: 12 Servings (6 per version!)
Calories: 97kcal
Equipment
- Food Dehydrator
Ingredients
Teriyaki Mushroom Jerky
- 8 oz Extra Firm Tofu drained and pressed
- ⅓ cup Coconut Aminos Tamari, or GF Soy Sauce
- 2 tablespoon Honey Maple Syrup or Agave for vegan
- 1 ½ tablespoon Seasoned Rice Vinegar
- 1 ½ tablespoon Sesame Oil
- 1 tablespoon Brown Sugar
- 1 tablespoon Ginger Paste
- 1 tablespoon Sesame Seeds
- 1 teaspoon Garlic Paste
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Red Pepper Flakes
Smoky Mushroom Jerky
- 8 oz Extra Firm Tofu drained and pressed
- ⅓ cup Coconut Aminos Tamari, or GF Soy Sauce
- 1 tablespoon Apple Cider Vinegar
- 1 ½ tablespoon Olive Oil
- 2 tablespoon Brown Sugar
- 1 teaspoon Garlic Powder
- 1 teaspoon Mustard Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Smoked Serrano chili, or cayenne powder
Instructions
Prepare and Marinate the Tofu:
- Drain and press the tofu. Slice into ⅛" thick slices (or a little thicker). Place in a large ziplock baggie.
- In a medium bowl, whisk together the marinade ingredients.
- Pour marinade into the bag of tofu slices, seal, and gently shake to coat all of the pieces.
- Squeeze out any excess air, seal, and chill for at least 1 hour.
Once you’re ready to dehydrate:
- Strain the tofu slices well, but don’t blot them. You want excess moisture gone, as much as possible - but you don’t want to wipe away any flavour!
- Place your marinated tofu slices on your dehydrator trays, leaving plenty of space between each for air to flow.
- Dehydrate, following your dehydrator’s manufacturer instructions.
- We did 4 hours at 160 F, but your time may vary based on the thickness of your tofu, and your particular dehydrator.
- You’re looking for the tofu be dry, but still kind of flexible. They will dry/toughen up a bit more as they cool.
- Drying longer - or using thinner pieces - will result in brittle jerky. It’ll all depend on your personal tastes, play around with it to see what you like, and what works for you.
- Let your tofu jerky fully cool to room temperature.
- Once completely cool, transfer to an airtight container. We like to keep ours in a large Ziplock baggie in the fridge.
- It will be good for at least two weeks, but we’ve never had a leftovers beyond that point, to test longevity!
Notes
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!
Nutrition
Calories: 97kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 329mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 108IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg