Tofu Jerky Recipe
1 brick of firm or extra firm tofu
1/2 cup soy sauce
1/4 cup brown sugar
1 head of garlic, or 2 tbsp of minced garlic (you can adjust this to taste, we like a LOT of garlic)
Pepper to taste
Combine everything except tofu in a freezer bag, and mix well.
Drain tofu, and cut in half across the middle. Cut the short side into 1/4 inch slices, and toss into the marinate, a few at a time, making sure each one is coated before adding more. Once all the slices are added, you can gently slosh around the liquid and tofu to make sure it all gets covered. Toss it in the fridge overnight.
Spread it out on your dehydrator trays in the morning, and dehydrate at 125° for six to eight hours. When it’s done, it will still be somewhat pliable, gut the edges should be pretty dried out.
If you aren’t going to eat it right away, I would store it in the fridge or freezer. Once you’re out on the trail, eat it just like jerky for a protein snack!