Spicy Tofu Jerky (Dehydrator or Oven Instructions)
If you've ever wished for jerky without the meat, this spicy tofu jerky might just change your snack game. Strips of extra-firm tofu are marinated in a smoky blend of chipotle, paprika, cumin, and nutritional yeast (optional), and then dried until chewy and flavorful. It's plant-based, portable, and rich in satisfying protein.
What I love most: you can make it whether you have a dehydrator or not. The oven method works well and delivers a similar texture, with options to make thicker chewier pieces or thinner crispier jerky depending on preference.
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.
Looking for more plant-based snack ideas? Try Peanut Butter Stuffed Dates, Pickled Watermelon Rind, Vegan Roasted Chickpeas, or Tahini Date Bars. You can also find a collection of Balanced Snack Ideas here.
Ingredients
The recipe uses simple, pantry-stable ingredients: extra-firm tofu pressed and sliced thinly, smoke-forward spices like chipotle powder, smoked paprika, and cumin, plus a touch of nutritional yeast for umami and optional sweetness from maple syrup. No fancy equipment needed-just basic kitchen tools and your choice of drying method.
How to 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 speeds along the drying process and leads to a better texture in the end. Check out my post on How to Press Tofu for a full tutorial on this step.
Storage
Keep in a sealed jar in the pantry or freezer for up to 2 months. Always cool completely before storing to prevent moisture buildup.
Substitutions
- Spices: swap chipotle for cumin + paprika for milder heat, or try a jerk or curry rub to customize flavor.
- Tofu: tempeh strips or seitan work similarly in texture
FAQ
Yes! Tofu jerky is a flavorful, high-protein snack that's plant-based, portable, and surprisingly satisfying. When dried properly, it develops a chewy texture and bold, savory flavor that's great for meal prep, travel, or anytime snacking.
Tofu dehydrates very well, especially when using extra-firm tofu that's been pressed to remove excess moisture. It soaks up any added flavors and holds its structure during low-and-slow drying, whether in a dehydrator or oven.
For jerky-style results, both the dehydrator and low oven methods work well. A dehydrator offers more control and consistent airflow, but the oven is convenient and effective if monitored closely. Slice the tofu thinly and flip occasionally to ensure even drying.
📖 Recipe
Spicy Tofu Jerky (Dehydrator or Oven Instructions)
Equipment
- Dehydrator or oven
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.
Dehydrator preparation:
- 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.)
Oven preparation:
- Preheat oven to 200 degrees Fahrenheit and spread spiced tofu strips on a rimmed baking sheet. Transfer to the oven and cook for 4-6 hours, or until the tofu reaches your desired level of dryness and chewiness.
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.
- Storage: Cool completely and store in a sealed jar or airtight container in the pantry or freezer for up to 2 months.
Thank you so much for this recipe. It’s awesome! 🙂 I’m also being able to use it to make my own version of soy curls :-).
You're very welcome, Suzanne! I love the soy curls idea - genius! 🙂
Can you make this in a slow cooker pot?
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!
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!
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. 🙂
Why does it say only 3 days in the recipe ?
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!
What is the "shelf life" of the tofu jerky and what is the st way to store it?
Hi Tommy, the jerky should last about a month in an airtight container. I usually store mine in the pantry. Thanks!
How long will the tofu be good for not refrigerated?
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.) 🙂
Looks scrumptious even for non-tofu lovers. Can you make sun dried tomatoes with a dehydrator?
Hey Martha, you should be able to dry tomatoes in a dehydrator but I haven't tried it yet. Time to experiment! 🙂
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.
Sounds delicious!