Spicy Tofu Jerky (Dehydrator or Oven Instructions)

5 from 1 vote

Spicy Tofu Jerky (Dehydrator or Oven Instructions)

This Spicy Tofu Jerky delivers bold, smoky-chipotle flavor in a plant‑based snack that’s chewy, savory, and surprisingly satisfying. Whether you have a dehydrator or prefer the convenience of your oven, both methods are included so you can enjoy plant-based jerky made with pantry-friendly ingredients. A high-protein, vegan‑friendly snack perfect for travel, hiking, or simply snacking at home.

Course Snack

Cuisine gluten-free, vegan, vegetarian

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

Calories 215kcal

Author Stephanie McKercher, RDN

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.

Nutrition