Vegan Tofu Jerky Recipe
Block Firm Smoke Tofu
2 tbsp Shoyu/soy sauce or similar
dash vegan worcestershire sauce (optional)
1 tbsp maple syrup
Note: dehydrating intensifies the smoke flavor, oak smoked tofu can end up tasting like an ash tray so best to use a milder smoke such as beech. Personally, I prefer the Cauldron Foods Organic Beech Smoked Tofu in terms of taste and final texture.
Mix the ingredients excluding the tofu together in a rectangular dish
Slice the tofu into 5mm thick slices
marinade the tofu in other ingredients overnight
turn over the tofu and marinade for an hour on the other side
place on non-stick sheets in a dehydrator at 45 celsius/113 Fahrenheit
turn the tofu when it turns dark brown (approx 2 hours)
When it browns on this side (approx 2 hours) transfer to perforated sheet (polyscreen) and dehydrate for a further 2-4 hours according to taste
In my opinion, this tastes better the next day after being stored in the fridge.
I’ve not tried this with a conventional oven, but can’t see any reason why this wouldn’t work with the oven set to the minimum heat and adjusting the times accordingly.