Cajun Tofu Jerky Recipes

CAJUN JERKY

Cajun Jerky image

Make and share this Cajun Jerky recipe from Food.com.

Provided by dicentra

Categories Cajun

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup tomato juice
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 1/2 teaspoons onion powder
1 teaspoon white pepper
2 teaspoons cayenne pepper (or more to taste)
1 lb lean meat, sliced into 1/8 to 1/4-inch thin strips

Steps:

In a small bowl, combine all ingredients except meat. Stir to mix well.
Place meat in a single layer keep in a glass container, spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator.
Dry in an electric dehydrator at 145 degrees F. until pliable. Package in home canning jars, food grade plastic bags or seal by heat food storage bags. For long term storage keep in freezer.

Nutrition Facts : Calories 22, Fat 0.3, SaturatedFat 0.1, Sodium 164.8, Carbohydrate 5.1, Fiber 1.1, Sugar 2.7, Protein 0.9

TOFU JERKY

Tofu Jerky image

This is a nice substitution for beef jerky, as it provides the saltiness and smoky flavor (it has been a long time since I've had real beef jerky, though, so I may not be the best judge). The texture will not be the same, of course, but it is chewy and satisfying. Enjoy!

Provided by Aunt Cookie

Categories Lunch/Snacks

Time 12h15m

Yield 12 pieces

Number Of Ingredients 8

Ingredients

1/2 cup soy sauce
3 tablespoons liquid smoke
1/8 cup water
1 tablespoon onion powder
1 teaspoon garlic powder or 1 crushed fresh garlic clove
1 tablespoon fresh ground black pepper
1 teaspoon honey
1 lb extra firm tofu (not silken type)

Steps:

Cut the cube of tofu horizontally into four pieces, and then slice it into strips (I had a total of 12). The strips should be about 4 millimeters in thickness. They're going to shrink a lot in the oven, so they should start out pretty thick.
Mix all the other ingredients together.
Arrange the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it.
Let it soak for several hours or overnight.
Drain excess liquid and dry tofu in food dehydrator or 200 F oven. This will take 4 to 8 hours, depending on the weather (it took six hours for me in the oven).
Flip the tofu over hourly so it dries evenly.
Dry the jerky until it is very chewy, but not crispy.

Nutrition Facts : Calories 39.5, Fat 1.6, SaturatedFat 0.3, Sodium 675.5, Carbohydrate 2.8, Fiber 0.6, Sugar 1.2, Protein 4.5

CAJUN TOFU JERKY

Cajun Tofu Jerky image

An amazing tofu transformation! You can use store bought cajun seasoning or make your own. Adapted from How It All Vegan cookbook.

Provided by Sharon123

Categories Soy/Tofu

Time 4h15m

Yield 1 batch

Number Of Ingredients 6

Ingredients

1 lb extra firm tofu, drained
1/2 cup Braggs amino acids (or soy sauce)
3 tablespoons liquid smoke
1/8 cup water
1 tablespoon cajun seasoning
1 teaspoon honey (or use sweetener of choice)

Steps:

Cut the drained tofu into long narrow strips(about 1/4" thickness). They may look big, but they will shrink during baking.
In a bowl, whisk the Braggs(or soy sauce), liquid smoke, water, cajun spice, and honey.
Place the tofu strips in a shallow baking pan or cookie sheet and pour the marinade over them. Let marinate for at least 2 hours or up to overnight for best results.
Cook the tofu in a food dehydrator, using directions, or bake in the oven for about 4-6 hours at 200*F.
Turn the tofu over once every hour to bake it evenly. Continue until the texture is very chewy, but not crispy. This will keep indefinitely. Store in a container with a tight fitting lid.
Enjoy!

Nutrition Facts : Calories 338.9, Fat 18.9, SaturatedFat 3.9, Sodium 55.6, Carbohydrate 13.4, Fiber 4.1, Sugar 8.4, Protein 37.2

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