Tofu jerky makes a great protein-rich snack. Pair with sliced vegetables, and you're good to go. Tip: You can mix it up a tad. Instead of using tomato paste, you can skip the cumin and paprika and use miso paste. Add 1/4 tsp. garlic if you'd like.

Mark Bittman
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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; mono fatg; poly fatg; protein 10g; carbohydrates 6g; fiber 1g; cholesterolmg; iron 2mg; sodium 384mg; calcium 220mg.