Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 347 kcal | 98 kcal |
| Protein | 31.6 g | 9 g |
| Fat | 15.1 g | 4.3 g |
| saturated | 2.3 g | 0.7 g |
| Carbohydrate | 25 g | 7.1 g |
| sugars | 7.1 g | 2 g |
| Fibre | 6.1 g | 1.7 g |
| Sodium | 3206 mg | 909 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
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 6 mm 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 63 °C and place tofu on a non-stick mesh mat in the dehydrator for 6 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.
- Before storing for long durations, ensure that the tofu jerky is completely dried. Any moisture can lead to mold growth. If you're unsure, you can always dehydrate for an additional hour or two.
- Store in a cool, dry place, away from direct sunlight. This helps to preserve the quality and flavour of the jerky.
- Always check the jerky before consuming. If it smells off, has mold, or its texture seems odd, it’s best to discard it. Properly stored tofu jerky, especially with methods like vacuum sealing and refrigeration, can last for several weeks to a few months. For longer storage use a freezer for 6 months to 1 year for best quality.
