Tofu Jerky
Satisfy your snack cravings with this irresistibly smoky and chewy tofu jerky, a plant-based take on the classic protein-packed treat. Perfectly seasoned with a bold marinade of soy sauce, maple syrup, smoked paprika, and a hint of liquid smoke, this recipe delivers a savory-sweet flavor that’s guaranteed to impress. The tofu strips are marinated for maximum depth of flavor, then slow-baked to achieve that signature jerky texture—chewy, slightly crisp on the edges, and oh-so-satisfying. Ideal as a portable snack for hiking, road trips, or just a healthier alternative to store-bought options, this vegan tofu jerky is high in protein and brimming with bold taste. Simple to make yet undeniably delicious, it's a recipe that proves plant-based snacking can be both indulgent and nutritious!
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Recipe Information
Ingredients
- 1 block (14 oz) Firm tofu
- 3 tablespoons Soy sauce
- 2 tablespoons Maple syrup
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Liquid smoke
- 2 teaspoons Apple cider vinegar
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel, placing it between two plates, and adding a heavy object on top. Let it sit for 15-20 minutes.
Preheat your oven to 200°F (95°C) and line a baking sheet with parchment paper or a silicone mat.
Slice the tofu into thin strips, about 1/4 inch thick, trying to keep the slices even for uniform drying.
In a medium-sized bowl, mix together soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, liquid smoke, apple cider vinegar, black pepper, and cayenne pepper (if using).
Place the tofu strips in the marinade, making sure each piece is fully coated. Let the tofu marinate for at least 1 hour, or up to overnight in the refrigerator for deeper flavor.
Lay the marinated tofu strips on the prepared baking sheet in a single layer, ensuring none of the strips overlap.
Bake in the preheated oven for 3 hours, flipping the tofu strips halfway through the cooking time. Check occasionally to ensure they're drying evenly.
Once the tofu has reached a chewy, jerky-like texture and is slightly crisp on the edges, remove it from the oven and let it cool completely on a wire rack.
Store the tofu jerky in an airtight container in the refrigerator for up to 1 week or longer if vacuum-sealed.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 31.7 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
