Thanks to Easy Vegan for this recipe and list of delicious marinade options!
I prefer to use firm tofu that has been frozen and then defrosted rather than fresh. It has a spongier texture, will soak up more flavour and will be more jerky like at the end. See below for comparison.
1 lb firm tofu, pressed
Marinade of choice (see below)
Slice the tofu into long strips, around 1/4 - 1/8 inch thick.
Dry with paper towel.
Next, make your marinade.
Marinate for at least 2 hours - ideally you want to soak the tofu in the marinade overnight.
Preheat oven to 200F.
Place the tofu and marinade into a baking dish and pop it in the oven.
Bake for around 4-6 hours. I have a gas oven and I left mine for around 7 hours.
I think 6 is fine for the defrosted tofu but the fresh would need about 8.
The jerky should be chewy but not crispy.
Apple-Soy-Ginger Tofu Jerky Marinade
1/4 cup apple juice
1/4 cup soy sauce
3 slices fresh ginger (I used a few dashes of ground ginger)
1 tablespoon rice malt syrup or maple syrup
Soy-Sherry Tofu Jerky Marinade
1/2 cup soy sauce
1/2 cup dry sherry
2 tablespoons freshly grated ginger (or dry ginger)
2 cloves minced garlic
Soy-Lime Tofu Jerky Marinade
1/2 cup soy sauce
1/2 cup lime juice
1 tablespoon ground cumin
1 tablespoon olive oil
2 serrano chiles, seeded and diced (optional)
Orange Jerk Tofu Jerky Marinade
1 cup orange juice
3 tablespoons Jamaican jerk sauce
Soy-Garlic-Red Wine Tofu Jerky Marinade
4 tablespoons medium dry wine
2 tablespoon soy sauce
3 teaspoons water
2 teaspoons rice wine vinegar
2 teaspoons freshly grated ginger (or dry ginger)
1 teaspoons freshly minced garlic
1/4 teaspoon freshly ground black pepper
Smokey Jerky (VegWeb)
1/2 cup low sodium soy sauce
3 tablespoons liquid smoke
1/8 cup water
1 tablespoon onion powder
1 teaspoon garlic powder
1 clove garlic, crushed
1 tablespoon black pepper
1 teaspoon brown sugar
Here is the difference between fresh and defrosted firm tofu. The fresh on the left and defrosted on the right, so you can choose which kind of jerky you're going for!