Doese somebody know, how to make a good tasting vegetarian jerky?

Answer 1

Funny you should ask. I made the BEST Soy Jerky this weekend.

Get some extra firm Tofu. You can take it out of the package and let as much of the water drain out of it as possible. Then wrap it tight in plastic and freeze it for a couple of hours. Over night if you can.

This gives your tofu a more meat-like texture.

After it's thawed (if you decide to freeze it - you don't have to) slice it thin. 1/8 to 1/4 inch.

Marinate the slices. Stir them up now and then (gently) so they get sauce in between.

I used Wasabiyaki as a marinade. See the link below. It's best if you leave it over night. In the fridge.

It's easiest if you have a dehydrator. I do. If not, then the oven has to go to just 200 degrees. And you have to turn them over after half an hour.

YUM YUM

Answer 2

Tofu Jerky Recipe

1/2 cup Soy sauce
3 tablespoons liquid smoke
1/8 cup Water
1 tablespoon Onion powder
1 teaspoon Garlic powder
or
1 Clove crushed fresh garlic
1 tablespoon Fresh ground black pepper
1 teaspoon Honey
1 pound Firm or extra firm tofu

Cut and drain the tofu. I usually take a 1 lb cube, cut it in half,and then slice it into strips on its short side. Strips should be about 4-5 mm in thickness. They may look big, but they'll shrink to about half their size. Mix all the marinade ingredients together well. Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let soak for several hours or overnight.

Drain excess liquid (and reuse!) and dry tofu in food dehydrator or warm (200 F) oven. This will take probably 4-8 hours, depending on weather. If you live in a sunny, dry climate (Colorado in the summer), you can sun dry it, it'll take all day. If you dry indoors in the winter, your house gets filled with a wonderful smoky smell. If you're drying in the oven, you'll need to flip the tofu over hourly so it dries evenly. The stuff is delicious and keeps indefinitely. Dry the stuff until it's very chewy, but not crispy.

Answer 3

Tofu Jerky

Ingredients
1/2 cup soy sauce
3 to 4 tbsp liquid smoke
1/8 cup water
1 tbsp onion powder
1 tsp garlic powder or 1 clove crushed fresh garlic
1 tbsp fresh ground black pepper
1 tsp honey
1 pound firm or extra firm tofu


Instructions
Cut and drain the tofu. Take a 1-pound cube, cut it in half, and then slice it into strips on its short side. Strips should be about 4 to 5 millimeters in thickness. They may look big, but they'll shrink to about half their size.

Mix all the marinade ingredients together well. Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let soak for several hours or overnight.

Drain excess liquid (may be reused) and dry tofu in food dehydrator or warm (200 degrees F) oven. This will take 4 to 8 hours, depending on weather. If you live in a sunny, hot, dry climate, you can sun-dry it. It will take all day.

Flip the tofu over hourly so it dries evenly. Tofu jerky is delicious and keeps indefinitely. Dry the jerky until it is very chewy, but not crispy.

Be creative: Use low-sodium soy if you want less salt (it is rather salty). Use tabasco or ground cayenne if you want it hot. Chili powder makes chili jerky. Oregano and basil make pizza jerky.

Yield: 6 servings

http://homecooking.about.com

Answer 4

INGREDIENTS
1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
2 teaspoons maple syrup
1/4 teaspoon liquid smoke flavoring
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
3 tablespoons barbecue sauce
2 teaspoons brown sugar
DIRECTIONS
Place tofu block between paper towels on a plate. Set another plate on top, and put a weight on top of the plate such as a can to press the water from the block of tofu while you prepare the sauce.
In a medium bowl, stir together the soy sauce, maple syrup, liquid smoke, garlic powder, black pepper, barbeque sauce and brown sugar until smooth.
Slice tofu into 1/4 inch thick slices, and dip them in the sauce to coat. Place in a tightly sealed container. Place in the refrigerator, and let marinate for one to two hours.
Preheat the oven to the lowest temperature, around 200 degrees F (95 degrees C). Line the oven rack with heavy duty aluminum foil, and place in the lowest position of the oven. Place the tofu slices on the foil.
Bake for about 8 hours, checking and turning over tofu slices every few hours. Tofu jerky is done when it is hard and uniformly dark in color.

Answer 5

I'm not sure how to MAKE it... but I've found a few varieties that are YUMMY!!! Primal Strips are my #1 fave... the soy ones are EXACTLY like real jerky. They also have some mushroom ones, etc... those are more like the sausage sticks in texture... not stringy like the soy ones are. The flavor is outstanding.

There is another variety I just found too, that are in small pieces (as opposed to a strip). Can't think of what they're called though... I get them at my local food co-op. I know they sell the Primal Strips online too... I found them at www.veganessentials.com

Answer 6

If you have a blender than this is the recipe for you:

1cup chopped carrots
1cup chopped celery
1cup ground walnuts
1/2cup ketchup
2 tablespoons cinammon

Grind in Blender for 2 minutes and bake for 15 min. at 350 degrees. Add a pinch of salt on the finished batch. Enjoy!

Answer 7

Yummy. Good question.

Answer 8

Ya, make it out of meat!

Answer 9

wow i didn't even know it was possible