I made tofu jerky…
My husband sells kegs, which means his job involves visiting breweries and wineries throughout Colorado and the Pacific Northwest.
I had nothing but a couple big writing deadlines on the agenda and I can happily write from anywhere, so when Dan mentioned plans for this road trip out to Seattle, I immediately packed up my things to join him.
This trip is also a bit of a celebration of our one-year wedding anniversary (how?!) so we’ve mixed in a few days of no work and all play too.
We’re heading to Olympic National Park this afternoon – a place that I have literally wanted to visit since I was about 10 years old. Then, on to Mt Rainier and toward Glacier National Park and the Tetons for some hiking, hot springs, and plenty of camp cooking.
How I do self care.
I’m planning a post soon to share my healthy (sane) travel tips, including some of the meals and snacks that I prepped ahead of time for the trip.
But I just had to share this tofu jerky ASAP.
Yes, you heard me right. Tofu. Jerky.
And it’s amazing.
The idea first came to me from a client – I swear I learn as much from clients as (I hope) they learn from me.
I whipped out my dehydrator almost immediately and have been kind of obsessed with this high protein (preservative-free) snack ever since.
Even meat eaters will appreciate this one.
If you don’t have a dehydrator – and you have the space and funds for one – go get one now!
Besides tofu jerky, I also love making kale chips – and chips of any and all fruits and veggies I can get my hands on to dehydrate, really. Its the greatest thing ever for campers and road trippers.
But even if you don’t have a dehydrator, you should still be able to make this recipe (and most dehydrator recipes) by baking at a low temperature (200º F) for 2-3 hours.
I haven’t tried this method with tofu jerky specifically – but Alissa over at Connoiseurus Veg has, and they look super good to me.
Three blocks of tofu and seven days later, I can tell you that you just can’t go wrong with this one…
- 1 block extra firm tofu, pressed (wrap in clean towel and place something heavy on top for at least 30 minutes)
- 1 tablespoon smoked paprika
- 1 tablespoon nutritional yeast
- 1 teaspoon cumin
- ⅛-1/4 teaspoon chipotle powder
- Salt and cracked black pepper to taste
- Unwrap pressed tofu and slice into thin strips (I used a mandolin slicer on the ¼" setting) and lay on a flat, non-stick surface (such as parchment paper).
- Mix together spices in a small bowl. Sprinkle half of the spice blend on top of the tofu strips and gently pat the spices down with your fingertips.
- Spread tofu strips on dehydrator racks with spiced side facing down. Sprinkle the remainder of spices on top and gently pat down with fingers. Cover dehydrator and turn to high. Dehydrate until tofu is dry and chewy, about 3-4 hours. Leave in longer if you prefer a crunchier texture.
Have you ever tried tofu jerky? What are your favorite road trip snacks? Do you have a dehydrator or have you tried dehydrating in the oven?
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