Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
1 jar
Prep time
20 minutes
Dehydrating time
16 hours
Ingredients
- 1 pound (450g) of extra firm tofu
- 2 tbsp liquid smoke
- 1/3 cup of low sodium soy sauce
- 1/8 cup of water
- 1 tsp garlic powder
- 1 crushed garlic clove
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tsp brown sugar
macros
Instructions
- Drain then squeeze water out of tofu as much as you can. Place tofu on a clean dish; place paper towels over it and push the down on the brick with your hands for few seconds.
- Slice tofu into thin strips about 1/4 to 1/8 inch thick depending how crispy you want your tofu to be. (The thinner the slice the crispier the jerky)
- Mix together all the other ingredients in a mixing bowl. Pour sliced tofu in the mixture and marinate for 2 hours or up to overnight for stronger flavour.
- Set your dehydrator to 145°F (63°C) and place tofu on a non-stick mesh mat in the dehydrator for 4-8 hours depending on the thickness of your slices.
- Once tofu is dry and has cooled completely, it should have a chewy texture and not brittle, store in an airtight container.
