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    Home » Recipes » Grateful Grazer

    Published: Jul 8, 2016 · Modified: Mar 11, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 14 Comments

    Spicy Tofu Jerky

    Jump to Recipe Print Recipe

    Vegan Tofu Jerky is an easy, high-protein snack to make in your dehydrator. This recipe, with thinly sliced tofu pieces coated in smoked paprika, cumin, and hot pepper, is simply irresistible. It's sure to make a tofu-lover out of anyone!

    Dried tofu jerky in a glass mason jar on a white coutner.

    Who says you need meat to make great-tasting homemade jerky?

    This plant-based tofu jerky is spicy, chewy, and so, so satisfying. It's without a doubt my favorite way to use the dehydrator, and also probably the snack my (meat-eating) partner requests most often before a camping trip.

    Making tofu jerky requires a little forethought, since you have to press the tofu and dehydrate it for about four hours. Still, once you get the dehydrator going, this recipe is totally passive. You can let it do its thing while you pack your bags or run last-minute errands before your trip.

    With jerky, there are endless flavor combinations, but the simple, smoky spice mix (with smoked paprika, ground cumin, cayenne or chipotle pepper, nutritional yeast, salt, and pepper) in this recipe is my favorite.

    Overhead image of tofu jerky in a glass jar.

    Grocery List

    Here are the ingredients you'll need to make Spicy Tofu Jerky at home.

    • Tofu (extra-firm)
    • Nutritional yeast (optional; look for it in the natural foods aisle or near other yeast products in the baking section)
    • Smoked paprika
    • Ground cumin
    • Cayenne pepper or chipotle powder

    Equipment

    • Dehydrator (or see oven preparation instructions below)
    • Knife and cutting board
    • Paper towel (to press tofu)
    • Heavy object, such as a cast-iron skillet (to press tofu)

    Prep Work: Press Tofu

    Before you start this recipe, you'll want to press a block of tofu to get as much liquid out as possible. (This will help speed along the drying process and lead to a better texture in the end.)

    To press tofu, first drain the liquid from the container. Remove the block of tofu and wrap it in a couple of layers of paper towel. Place the wrapped tofu back inside the container (you can also put it on a plate if preferred).

    Block of tofu on a paper towel with the container and a cast iron skillet.

    Place something heavy, like a cast-iron skillet, on top of the tofu in the container. The skillet acts like a weight to press all of the excess liquid out of the tofu. Allow the skillet to work its magic for at least 30 minutes.

    Once the tofu is pressed, remove the skillet and set it aside. Unwrap the tofu from the paper towel and refrigerate until you're ready to use it.

    Instructions

    Okay, now we're ready to make some jerky! Start by slicing the tofu block into thin strips along its shorter edge. The strips should be somewhere between ⅛-inch and ¼-inch thick. (Thicker strips will be softer or take longer to fully dehydrate.)

    Cutting board and knife with a block of tofu being cut into thin strips.

    Next, mix together the spices: nutritional yeast (if you're using it), smoked paprika, ground cumin, cayenne pepper or chipotle powder, salt, and pepper. Just add everything to a bowl and stir until it's evenly mixed.

    White bowl filled with different dried spices: paprika, cumin, pepper, and nutritional yeast.

    Once you have the tofu and spices ready, lay the tofu strips on a flat surface, such as a piece of parchment paper. and sprinkle roughly half of the spice mix on top of each tofu strip. Use your fingertips to gently rub the spices into the tofu.

    Tofu strips on parchment paper sprinkled with spices.

    Next, transfer the tofu with the spiced side down onto dehydrator racks, leaving at least an inch of space between each strip. (Spread the tofu strips on a rimmed baking sheet if you're dehydrating them in the oven.)

    At this point, you should have all of your tofu strips with white sides up on the dehydrator racks. Sprinkle the rest of the spice mix on top of the tofu strips. Just like the other side, use your fingertips to gently pat the spices onto the tofu.

    Tofu strips on dehydrator racks.

    Cover the dehydrator and power it on to high. Allow the tofu to dehydrate for about four hours, or however long it takes to reach your desired level of dryness and chewiness. The tofu will shrink in size and get chewier over time.

    Dried tofu jerky coated in spices on dehydrator racks.

    Meal Prep and Storage

    Once dehydrated, enjoy immediately or transfer to an airtight container, such as a glass jar with a lid and refrigerate for up to three days.

    Tofu jerky in a glass jar with small pieces of dried tofu around it.

    Oven Preparation

    If you don't have a dehydrator, you can make tofu jerky in your oven.

    Preheat the oven to 200 degrees Fahrenheit and spread the spice-coated tofu strips on a baking sheet. Transfer the baking sheet to the oven and dehydrate the for 4-6 hours, or until the tofu reaches your desired level of dryness and chewiness.

    Ingredient Substitutions

    Feel free to swap in any of your favorite spices to make tofu jerky in an infinite number of flavors. Here are a few ideas.

    • Jerk seasoning
    • Curry powder
    • Taco seasoning
    • Cajun spice mix
    • Sesame seeds
    Closeup image of dried tofu in a glass jar.

    More Easy Snack Recipes

    • Pickled Watermelon Rind
    • Cheesy Roasted Chickpeas (Vegan)
    • 4-Ingredient Pistachio Yogurt-Dipped Strawberries
    • Easy Vegan Strawberry Milkshake
    • Coconut Lime Dark Chocolate Dipped Pineapple Rings
    Horizontal image of dried dehydrator tofu jerky in a glass jar.
    Tofu jerky in a glass jar on white counter.

    Spicy Tofu Jerky

    Thinly sliced tofu strips coated in spices and dried in a dehydrator.
    4.42 from 17 votes
    Print Pin Save Saved! Rate
    Course: Snack
    Cuisine: Camping, vegan
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 10 minutes
    Servings: 2 people
    Calories: 215kcal
    Author: Stephanie McKercher, RDN

    Equipment

    • Dehydrator (or see oven variation)
    • Knife and cutting board
    • Paper towel (to press tofu)
    • Cast-iron skillet or other heavy object (to press tofu)

    Ingredients

    • 1 (397 grams) block extra firm tofu, drained and pressed (see note)
    • 1 tablespoon nutritional yeast (optional)
    • 1 tablespoon smoked paprika
    • 1 teaspoon cumin
    • ¼ teaspoon cayenne pepper or chipotle powder
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper

    Instructions

    • Slice tofu into thin strips (⅛ to ¼-inch thick) and lay on a flat surface (such as parchment paper).
    • Stir nutritional yeast (if using), paprika, cumin, and cayenne pepper or chipotle powder, salt, and pepper until evenly mixed. Sprinkle half of the spice blend on top of the tofu strips and gently rub the spices into the tofu with your fingertips.
    • Spread the tofu strips on dehydrator racks with the spiced sides facing down. (See note for oven preparation.)
    • Sprinkle the remainder of the spices on the other side of the tofu strips and gently rub them in with your fingertips. Cover the dehydrator and turn it on to high. Dehydrate for 4 hours, or until the tofu reaches your desired level of dryness and chewiness. (Thicker strips will take longer to dry.)
    • Store in an aitight container and refrigerate for up to 3 days.

    Notes

    To press tofu: Drain the tofu container, and wrap the tofu block in a paper towel. Place the tofu back inside the container (or on a plate). Place something heavy, such as a cast-iron skillet on top of the tofu and allow it to press excess liquid out for at least 30 minutes. Once pressed, remove the skillet and unwrap the tofu. 
     
     
    Oven preparation: Preheat oven to 200 degrees Fahrenheit and spread spiced tofu strips on a rimmed baking sheet. Transfer to the oven and dehydrate for 4-6 hours, or until the tofu reaches your desired level of dryness and chewiness.

    Nutrition

    Serving: 40.8g | Calories: 215kcal | Carbohydrates: 8.2g | Protein: 21.6g | Fat: 11g | Saturated Fat: 1.5g | Polyunsaturated Fat: 6.4g | Monounsaturated Fat: 3g | Sodium: 15.2mg | Potassium: 102mg | Fiber: 4.3g | Sugar: 1.2g | Vitamin A: 314IU | Vitamin C: 0.3mg | Calcium: 170.1mg | Iron: 4.7mg
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Love this recipe?

    Leave a five-star rating in the recipe card above, and share your thoughts in the comments below.

    Save this Tofu Jerky recipe on Pinterest

    Dried tofu in a glass jar with black and white text reading, "Vegan Spicy Tofu Jerky, Easy Dehydrator Recipe, Go to GratefulGrazer.com for the recipe."

    Want more cooking inspiration?

    Download my handy, one-page guide with 100 Vegetarian Meal Prep Ideas.

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    1. Clare Feinson says

      May 23, 2021 at 5:02 pm

      Can you make this in a slow cooker pot?

      Reply
      • Stephanie McKercher, RDN says

        June 01, 2021 at 11:39 am

        Hi Clare, I haven't tried this before, but I think it would be best to use a regular oven or dehydrator. Slow cookers are better for moist cooking, and we want to dry out the tofu to make jerky. If you end up giving it a try, please let us know how it turns out!

        Reply
    2. Mary M says

      February 10, 2021 at 2:22 pm

      This is SO delicious, I can't stop eating it! I set my dehydrator to 140 for 8 hours and they are perfect. Some chewier, some crisper, but I love them all. Making another batch already, though I will have some fun with flavors from here (not that anything is wrong with this one! Daughter requested more teriyaki style flavor) Thanks!

      Reply
      • Stephanie McKercher, RDN says

        February 15, 2021 at 8:15 am

        Thanks so much for your comment, Mary! Glad you and your daughter are enjoying the recipe. Teriyaki flavor sounds great! I'm going to have to try that, too. 🙂

        Reply
    3. Donna says

      February 07, 2021 at 12:58 pm

      Why does it say only 3 days in the recipe ?

      Reply
      • Stephanie McKercher, RDN says

        February 15, 2021 at 8:14 am

        Hi Donna, the tofu jerky will be freshest and taste the best within the first few days, but could last as long as two weeks in a sealed container. Thanks!

        Reply
    4. Tommy Light says

      September 10, 2019 at 9:31 pm

      What is the "shelf life" of the tofu jerky and what is the st way to store it?

      Reply
      • Stephanie McKercher, RDN says

        September 16, 2019 at 7:49 am

        Hi Tommy, the jerky should last about a month in an airtight container. I usually store mine in the pantry. Thanks!

        Reply
    5. Cate says

      August 12, 2019 at 4:56 pm

      How long will the tofu be good for not refrigerated?

      Reply
      • Stephanie McKercher, RDN says

        August 13, 2019 at 7:15 am

        It should last up to a month stored in a cool, dry place. (To be honest, mine has never lasted that long! I usually eat it within a few days.) 🙂

        Reply
    6. Martha says

      July 08, 2016 at 11:38 am

      Looks scrumptious even for non-tofu lovers. Can you make sun dried tomatoes with a dehydrator?

      Reply
      • Steph | The Grateful Grazer says

        August 08, 2016 at 2:57 pm

        Hey Martha, you should be able to dry tomatoes in a dehydrator but I haven't tried it yet. Time to experiment! 🙂

        Reply
      • Shayne says

        February 13, 2019 at 10:08 pm

        5 stars
        Yes!!! We dehydrate cherry tomatoes and they are killer - portable, scrumptious and so versatile. Slice in half, drizzle a few drops of a quality balsamic vinegar (reduction/thick works best), add 2 or 3 large grains of course Himalayan salt (or equivalent but coarse is best); arrange on trays and dehydrate at mredium/high until firm, and crispy round edges.
        Try not to eat ALL of them in one go!! Perfect for snacks on their own, with cheese, etc. (Favourite is with dehydrated goat feta - cut into 1/2” cubes and dry till firm/hard snd squeaky to chew - youll know what that means when you try them.

        Reply
        • Stephanie McKercher, RDN says

          February 14, 2019 at 12:24 pm

          Sounds delicious!

          Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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