Tofu Jerky

I have never liked any kind of jerky, ever. Toby really likes it, and will buy a bunch whenever he sees it (vegetarian, of course). But I saw this recipe and thought I would make it for him. He said it tasted good, but the texture was way off. He said it wasn’t chewy enough. Me personally, I thought the taste was off (although I have nothing to compare it to). There was a spice in it that I didn’t love, and it actually ended up being a little spicy!

rating: 6

Tofu Jerky
(Health.com)

serves 4
time needed: 1 hour 30 min.

Ingredients:

1 pound firm tofu
1 tablespoon tomato paste
1 teaspoon soy sauce
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon chili powder

Directions:

1. Heat oven to 225°F. Line a baking sheet with parchment or a silicon mat. Cut block of tofu in half horizontally and blot dry. Cut each half the long way into slices a bit thicker than 1/8 inch (you should have about 28 slices total). Lay them on prepared baking sheet, preferably touching. Bake for 30 minutes.

2. Stir together remaining ingredients with 1 Tbsp. water to make a basting sauce. Lightly brush tops of baked tofu slices with half of sauce and bake for another 15 minutes. Flip slices and cook for another 30 minutes, then lightly brush tops with sauce; bake for another 15 minutes. Tofu should be chewy (not crunchy) and still very pliable.

3. Let jerky cool completely. (Slices will get a bit crisper as they cool.) Serve immediately, or refrigerate in a sealed container for up to 1 week.

photo

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