tofu jerky

[Guest guest]

, " Melissa " <mapalicka>

wrote:

>

> Is the tofu jerkey good? i have bought some and didn't like it,

> because of the spices used.

 

That's the advantage of making it yourself;

you get to choose the spices.

 

> How did you make it at home?

 

I usually make it by this technique:

 

1) allow tofu to drain

2) thinly slice tofu

3) lightly coat with oil

4) lay out on baking sheet

5) sprinkle spices on exposed tofu

6) bake at 200-250 F for six hours(!) turning every hour and

sprinkling on more spices each time

 

This time, I used a higher heat (325 F) and baked for 1.5 hours,

turning every 30 minutes. It got a little too crisp, so 1 hour might

have been enough at this temperature.

 

Freezing and thawing the tofu before may make it even better. I

haven't tried yet. Also, a dehydrator should work here too, as that

is what the low heat method is attempting to duplicate. You are

basically just drying it out.

 

The spice combinations I like are a sweet one using cinnamon and

sugar and a spicy one using cumin and cayenne. An Italian one with

basil and garlic would be good too.