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Tofu Jerky


Tofu jerky makes a wonderful vegetarian friendly protein rich snack. You can switch it up a bit if you like, get creative. Instead of using tomato paste, you can skip the cumin and paprika and use miso paste. Add 1/4 teaspoon garlic or whatever you desire. There is no marinating time either, simply basting your tofu slices while they dehydrate in your oven gets the job done. Enjoy!

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  • 1 pound firm tofu
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1 tablespoon water


Servings 28
Preparation time 10mins
Cooking time 100mins
Adapted from


Step 1

Heat oven to 225°F. Line a baking sheet with parchment or a silicon mat.

Cut block of tofu in half horizontally and blot dry. Cut each half the long way into slices a bit thicker than 1/8 inch (you should have about 28 slices total). Lay them on prepared baking sheet, preferably touching. Bake for 30 minutes.

Stir together remaining ingredients with 1 tablespoon water to make a basting sauce. Lightly brush tops of baked tofu slices with half of sauce and bake for another 15 minutes. Flip slices and cook for another 30 minutes, then lightly brush tops with sauce; bake for another 15 minutes. Tofu should be chewy (not crunchy) and still very pliable.

Let jerky cool completely. (Slices will get a bit crisper as they cool.) Serve immediately, or refrigerate in a sealed container for up to 1 week.

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