Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Sunday, January 22, 2012

Delicious Tofu Jerky


The first time we made vegan tofu jerky, we were shocked at how small the pieces were after they had shrunk.  Nervously, I took the first bite, half-expecting to be frustrated that I would never find a truly authentic-tasting home-made tofu jerky.  To my surprise the recipe that I had tried was fairly good.  Where that recipe came from, I have no idea, but it has been evolving over the past year or so into what hasbeen a fairly consistant snack in our house.  It's worth noting that if you leave it out, it well get eaten.  All of it.  As in a whole block of tofu-- in an hour.  Probably not the healthiest thing in the world, although good if you're an athlete as it packs in a lot of protein.  Yesterday at the gym I realized that we hadn't made this in a couple months, so while we're home today hibernating from the snow that's falling here in New England, what better time to slow-bake some tofu jerky.  It's a win-win, making food and heating the house!

It should be noted that the calorie count for this recipe is in all likelihood NOT accurate-- since the marinade isn't fully absorbed into the tofu, I can't guarantee which ingredients (or what percentage) were accurately absorbed.  Based on what was left on the baking sheet, I estimated the actual amounts.  

1 (14 ounce) package firm tofu, drained
6 tbsp soy sauce, low sodium
4 tsp maple syrup
1/2 tsp liquid smoke flavoring
2 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
4 tbsp your favorite barbecue sauce (or you can make your own)
4 tsp brown sugar
2 tbsp teriyaki marinade
Place tofu block between paper towels on a plate. Set another plate on top, and put a weight on top of the plate to press the water/juice out of the tofu, allowing it to absorb as much of the marinade as possible.

In a medium bowl, stir together all other ingredients until smooth.  Taste and adjust for personal preference here.

Slice tofu into 1/4 inch thick slices, leaving the length to your decision.  If you have trouble cutting tofu, feel free to cut them thicker but be aware this will lengthen cooking time.

Dip them in the sauce, coating them evenly.  Place in a container with a lid, and pour leftover marinade over the pieces, sealing them.  Place in the refridgerator, and marinate for a minimum of two hours (I would recommend leaving them in the fridge overnight if that's a possibility).

Preheat the oven to 200 degrees.  lay out a piece of parchment paper on a cooking tray.  Spray lightly with oil or another non-stick material, and place the tofu slices on the paper.  If there is any leftover sauce, brush it on the tofu.

Bake for 6-8 hours, depending on the thickness of the tofu slices.  Every two hours check on it and turn the slices over.

When the tofu is done, it will be hard and uniform in color.  allow to cool and store in the fridge.  Can be eaten hot or cold!

Caloric Info
Servings 6
Total Fat: 9.2 grams
Sat Fat: 1.3 grams
Polyunsat. Fat 3.2 grams
Monosat. Fat: 3.9 grams
Cholesterol: 0 grams
Sodium: 1,147.8 mg
Potassium: 347.2 mg
Carbs: 16.6 grams
Dietary Fiber: 3.4 grams
Sugar: 9.2 grams
Protein: 10.9 grams


  1. Great recipe for "to-jerky" - Thanks! I like heat so add a little hot chili sauce and coarsely grind black pepper over just before I bake.

    1. Thanks-- we're glad you liked it! I'm a fan of heat as well; unfortunately, my other half isn't, so a lot of our recipes on here don't specifically call for hot sauce-- but it's always a nice touch!


  2. I found this recipe on Pinterest, and just had to try it. Marinated the tofu over night, and baked it today. DELICIOUS- and I think that marinade will be wonderful on all kinds of things. I have some leftover and am thinking it will be great with stirfried chickpeas.
    Thanks so much for sharing!
    Cheers, Karen