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Tofu Overload!

July 10, 2008

Due to a bunch of bureaucratic b.s. at my job, we have cases of tofu we can’t use or return. (No, they’re not tainted or anything!) Therefore, I have a TON of tofu on my hands. So far, I’ve made lots of scrambles & tofu chicken salad on pitas, but they were devoured before pictures could be taken. This is what I made this morning:

Pepper Tofu Jerky!

Here’s a close-up shot of all the cracked pepper-y goodness:

I realize it’s not the most photogenic food, as it more than slightly resembles dog treats, but it tastes so good! Here’s my adapted version of the How it all Vegan! recipe…

Pepper Tofu Jerky

  • 1 pound firm tofu, pressed a bit to get rid of excess moisture
  • 1/2 cup low-sodium soy sauce (I used Trader Joe’s)**
  • 1 tablespoon liquid smoke
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder

Whisk the marinade ingredients together. Slice the tofu into pieces about 1/4-inch thick. I just cut each pound (I actually doubled the recipe) into 9 slices & am happy with how they came out. Marinate the tofu in the sauce overnight.

Bake the tofu in a 200-250*F oven for 4-6 hours on a lightly-greased cookie sheet, or until chewy, but not crispy, turning them several times. Mine took about 4 hours, since my oven is wacko & wavered a bit. Once they’re totally cool & dried out, store them in an airtight container. The original recipe says that they last indefinitely at room temp., so hopefully no one will die of botulism. Just make sure they’re all the way dehydrated or there could be bacterial orgies happenin’!

**The original recipe used regular soy sauce, but I cannot imagine these would be edible with all that sodium. They’re pretty salty this way, as “real” jerky is, but not intolerably so!


Oh, I also finished another book:

3.) Slaughterhouse-Five by Kurt Vonnegut

12 Comments leave one →
  1. July 10, 2008 5:13 pm

    How was Slaughterhouse-Five?

  2. July 10, 2008 5:41 pm

    I liked it, but if you’ve read Vonnegut before, you know he has his own off-beat writing style. People either love it or hate it, basically, but once I got into it, I really enjoyed it.

  3. July 10, 2008 5:50 pm

    Am I weird if I say that looks really good to me? (Or does it just mean I’m identifying WAY too much with my dogs??) 😉

  4. July 10, 2008 6:00 pm

    Ooo yum I totally need to make this!

  5. July 10, 2008 7:45 pm

    they look great to me, but then ‘real’ jerky looks like road kill.

  6. July 11, 2008 3:40 am

    I am jealous of your tofu haul 🙂

    I’ve never tried jerky (vegan or pregan!) so I might have to give this a go.

  7. July 11, 2008 4:41 am

    I never had tofu jerky (and I don’t think i had anything like it in my pregan days, it’s just nog something people eat around here much) and unfortunately I can’t find liquid smoke, but I do want to give it a try. Maybe using smoked tofu.

  8. July 11, 2008 7:03 am

    i think they looks super tasty! tofu jerky sounds like just about the most yummy thing ever. i want to make my own now and put it in my face!

  9. July 11, 2008 9:20 am

    Thank you for the kind words about my vegan spicy tuna rolls. These jerky looks great, too 🙂 I spend so much money on the tasty eats ginger jerky…I should just make my own!

  10. July 11, 2008 9:57 am

    Ricki—Yeah, they look better in person, but then again, your dogs may be rubbing off on you!

    Ashley—Do try them!

    Kel—Good point. These are definitely a step up from roadkill, in the looks department.

    Sal—It may seem really weird to you, if you’ve never had the meat version. If you like smoky salty chewiness, give ’em a go!

    Sanja—In the stores around here, the liquid smoke is usually down the condiments row, either by the hot sauce or BBQ sauce. If you can’t find it, I bet smoked tofu would be an excellent base.

    Jessy—Thanks! They’re pretty yummy…

    Jennshaggy—You’re welcome! I’ve never had tasty eats jerky, but ginger sounds like an excellent addition to my next batch!

  11. July 12, 2008 5:38 am

    this looks pretty tempting to make!

  12. April 9, 2013 10:09 pm

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