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Tofu Jerky I

Tofu Jerky I

  • Prep

    30 m
  • Cook

    8 h
  • Ready In

    2 d 8 h 30 m
Janet

Janet

This is an adaptation of a traditional jerky recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1174 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  1. Combine garlic powder, salt, and pepper in small bowl.
  2. Slice tofu in thin strips. Rub spices into tofu strips. Cover, and refrigerate for 2 days.
  3. Preheat oven to 115 degrees F (45 degrees C), or lowest oven setting. Line oven rack with foil, and place rack in lowest oven position.
  4. Place tofu strips directly on foil. Bake for 6 to 8 hours.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JENNIFER313
17

JENNIFER313

1/23/2004

I froze the tofu for 2 days before baking it to give it more texture. This is the best jerky recipe I've tried so far!

Daniel den Hoed
13

Daniel den Hoed

1/24/2004

The tofu jerky recipe unfortunatly did not turn out as well as I expected. I did follow the directions except adding a few more spices such as paprika, onion flakes, and cayenne to kick it up a notch. I used my food dehydrator to cook the tofu but it ended up not chewy as expected but just with an unpleasant texture. And this was after only 5 hours in there. It was also way too salty for my and my husbands tastes. I will not make this again.

UKUNISADA
9

UKUNISADA

1/28/2004

This turned out HORRIBLY. I was so excited at the prospect of having a good tofu jerky recipe but it turned out way too salty and was not the texture of jerky. I followed the simple directions and cooked at 150 degrees..which was the lowest my oven could go. I don't know if that was part of the problem with texture. I would not recommend anyone try this recipe. It will only break your heart.

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