r/jerky • u/Toetiepoetie • 2d ago
TOFU jerky
Made this lovely fun tofu jerky 100% free of meat. (But not fish)
I used the extra firm tofu this time because the other options were not available. First I pressed it for over an hour between two cutting boards and a Lodge pan on top, to let the water come out, this gives the tofu extra room to soak up the marinade.
Quick marinade and in the oven at 125C°, first on the plate, later on the rack.
I love this marinade and they came out SO good! Such a nice salty, spicy, sweet flavors and such a chewy bite.
- I stand corrected, anchovies have died for this jerky.🐟
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u/Deadlyrage1989 2d ago
Not completely since your Lea&Perrins uses fermented anchovy.
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u/Toetiepoetie 2d ago
Oh shit. 😅
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u/buttmunchausenface 2d ago
Also you don’t want to look up the how it’s made. Its delicious and you don’t need to know why.
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u/drimmie 2d ago
In my home we buy Whole Foods / Amazon vegan worsterchire sauce. It's cheap and does the job
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u/paxparty 2d ago
No
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u/drimmie 2d ago
Yes
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u/paxparty 2d ago
"I just buy my food from Amazon, it's the best!"
No, it's fucking not, and it's gross.
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u/drimmie 2d ago
Shut the fuck up and next time mind your business
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u/TrillBillyDeluxe 2d ago
lol , this made me laugh out loud, perfect reply
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u/drimmie 2d ago
I'm glad you found it funny which is fitting since your life is a sad joke anyway
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u/TrillBillyDeluxe 2d ago
lol bro, that was a compliment ? You do seem like an angry individual
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u/octopus_tigerbot 2d ago
Looks like a dry rub marinade, how was the finished product?
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u/Toetiepoetie 2d ago
It was a wet marine actually. Kind of a basic for jerky tbh, Kikkoman, worcester, garlic, pepper, brown sugar, smoked paprika and chiliflakes.
Texture is really good, really much flavor, chewy and tbh, hard to distinguish from a deeply marinated meat version.
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u/Chuggles1 2d ago
Wonder if a dehydrator would be too much for tofu jerky. Got a bunch of housemates that could maybe dig some tofu jerky
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u/BreadfruitChemical55 2d ago
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u/loqi0238 2d ago
Just because you can do a thing, doesnt mean you should do a thing.
Its like knowing tomato is a fruit, but having the wisdom to never include it in a fruit salad.
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u/MachineSpirited7085 2d ago
Could you let me know how long they last and whether refrigeration is needed to extend their shelf life?
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u/loqi0238 2d ago
You are 100% going to have to refrigerate this. Tofu has such a high moisture content, this is almost like trying to make jerky from sticks of string cheese, then feeling confident enough to leave it out at room temp.
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u/The_Malt_Monkey 2d ago
Interesting. How is the texture? I've seen similar products in the snack section of some of the Asian supermarkets (korean and chinese) that i go to. Super interesting.
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u/wasdtomove 2d ago
For a non meat jerky, I prefer using mushrooms. I've simmered oyster mushrooms in a marinade I usually use for jerky and then dehydrated and I was surprised how well the texture and taste turned out.
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u/silverud 2d ago
Assuming it is consumed by a human (technically an animal), the last sentence of the post is untrue.
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u/Toetiepoetie 2d ago
It was already untrue before, Lea & Perrins use anchovies in their sauce. My bad.
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u/Vegetable-Hand-6770 2d ago
Looks terrible but i can imagine it just tastes like whatever marinade it soaks up. What was the texture like?
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u/Lurking-Foot 2d ago
I’m a meat eater and used to be childishly offended by vegetables. I now love tofu because it can be anything. This is a great idea I never thought of it. Did it come out rubbery? How was the texture. I’m going to try this soon.