Tofu + a handful of kitchen staple ingredients are all you'll need to prepare this delicious vegan snack. Before serving, let jerky cool completely. (Slices will get a bit crisper as they cool.) The leftovers will keep refrigerated in a sealed container for up to 1 week.

Mark Bittman
Recipe by Health May 2014

Gallery

Credit: Quentin Bacon

Recipe Summary test

prep:
10 mins
cook:
1 hr 30 mins
total:
1 hr 40 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Adapted from The VB6 Cookbook, copyright 2014 by Mark Bittman. Photographs copyright 2014 by Quentin Bacon. Published by Clarkson Potter, a division of Random House LLC.

Nutrition Facts

116 calories; fat 6g; saturated fat 1g; protein 10g; carbohydrates 6g; fiber 1g; iron 2mg; sodium 384mg; calcium 220mg.
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