There are three steps in making smoked tofu jerky. Two days in advance of making this recipe, freeze the tofu. This will help give it a firm, chewy texture, and will also help it absorb the marinade. The next day, defrost the tofu in the fridge and apply the marinade. The final day, prepare the woodchips and slowly smoke the tofu.
Smoked Tofu Jerky Recipe
Ingredients:
- 1 bag hickory woodchips
- 1 brick extra-firm tofu
- Flavour blend – 1 Tbsp. or more, to taste (try Tex-Mex)
- Red pepper flakes, a few shakes, or to taste
- Ground black pepper, to taste about 1 tsp. or to taste
- Vegan Worcestershire sauce (most contain anchovies – check the ingredients)
- 1 Tbsp. soy sauce
Directions:
Freezing and Defrosting the Tofu
- Freeze the tofu at least overnight.
- The next morning, take the tofu out of the freezer and place it in the fridge to thaw.
- By dinner time (8 hours or so later), the tofu should be thawed. Remove tofu from the packaging and gently press some of the water out.
Marinating the Tofu
- Cut the tofu across its short end into slices about ¼” (1/2 cm) in thickness.
- Place the tofu slices into a container or clean plastic bag that seals tightly.
- Add the dry spices (Tex-Mex, black pepper, spicy pepper flakes) to the tofu first.
- Shake the bag/container to distribute the spices.
- Shake about 1-11/2 tablespoons Worcestershire sauce into the bag/container.
- Add soy sauce.
- Shake the bag/container gently to distribute the wet ingredients and spices, massaging the tofu through the bag if necessary.
- Add additional wet ingredients if they have been completely absorbed by the tofu.
- Marinate overnight, for up to 12 hours.
Preparing the Woodchips and Smoke Packet
Use wood chips in a ratio of half dry chips to half wet chips. Soak half the wood chips in water for at least an hour. This prevents the chips from burning out too fast.
Any type of wood smoking chips can be used to smoke tofu. After becoming comfortable with the hickory chips used here, try pairing complementary spices with other types of woodchips (sweet spices for apple wood chips, or hot spices with mesquite, for example).
- Make a smoke packet by wrapping in tinfoil the 1:1 ratio of wet wood chips to dry wood chips.
- Fold the tinfoil over from all sides to make a foil “envelope” for the chips. Poke holes in the envelope packet with a fork.
Smoking the Tofu
Smoked tofu jerky can be prepared using a conventional barbecue as well as a smoker. The smoker/barbecue acts as a flavour infuser and dehydrator – the spices will concentrate as the moisture is slowly removed.
- Start the smoker or barbecue. Try to keep the temperature between 120 and 140 degrees Fahrenheit (about 60 degrees Celsius.
- A steady stream of smoke should emit from the smoker. If it stops, add more of the half wet/half dry wood chips.
Smoke Tofu in a Smoker
- Cook for about 3 hours for snack tofu, or longer for a traditional jerky consistency. Replace woodchips when smoke stops flowing.
Smoke Tofu on the Barbecue
- Remove one half of the barbecue grill so the smoke packet can sit right on the burner. Turn this burner on.
- Keep the heat on the lowest possible setting. Place the tofu as far as possible away from the heat source, over the burner that is not turned on.
- Replace woodchips when smoke stops flowing and the woodchips are blackened – about once an hour.
