I just spent a good five minutes coming up with a way to make "Shorkey" and "Jerky" flow together nicely. And yes, "Shorkey's Spicy Tofu Jerky" was the best I had...

ANYWAY, speaking of "best I had," I am soooooooo stoked on this tofu jerky recipe!

As some of you may know, I recently attempted a completely raw vegan bodybuilding diet for 10 days. And yes, my full review WILL be posted soon. But in the meantime, I HAD to get this awesome, high protein recipe up on my blog so that you too, could start whipping up your own tofu jerky.

As most raw vegans do, I had to dive into it full-on. And by that I mean I had to purchase a dehydrator from Amazon so that I could make my own crackers out of the copious amounts of leftover juicer pulp from my never-ending daily green juices. **Side note: boy, am I ever glad the raw vegan experiment is OVER so I don't have to clean that effing juicer anymore!!!**

But ANYWHO, once I went back to my usual vegan meat head ways, I still felt obligated to justify the purchase of my dehydrator. So what was the first "dried out" vegan bodybuilder creation that came to mind? You're damn right: TOFU JERKY! :)

This recipe is so ridiculously easy, I almost feel stupid for sharing it. But then it's also so damn tasty that I simply can't NOT share it.

The recipe I'm posting uses just one standard brick of tofu but next time, I plan to double (if not triple) the recipe because well, three blocks of tofu = three times the gains, brah!



I should also mention that it's not crucial to have a dehydrator to make these. If you want to make jerky in the oven, that works too. I'd just bake 'em on a parchment-paper lined cookie sheet at about 200 degrees F for 2 - 3 hours until the tofu strips meet your desired level of dryness.

But for all my fellow hardcore "level 10" vegans who DO own a dehydrator **fist pound** here's the original recipe for you. :)

Sam Shorkey's Spicy Tofu Jerky

Ingredients:

1 brick of extra-firm organic tofu (350 g)
2 Tbsp. Bragg's liquid aminos (soy sauce alternative)
2 Tbsp. Sriracha hot chili sauce
1 Tbsp. finely minced garlic (about 3 - 4 cloves)

Method:

Drain your tofu then wrap it in paper towel and press out as much water as you can. Cut the tofu into thin slices (mine were about a 1/2" thick.)

Combine Braggs, Sriracha & minced garlic in small bowl and set aside.

Line a couple of dehydrator trays with parchment paper or actual dehydrator liners if you're cool enough to own them. Arrange tofu slices on dehydrator trays then brush each side with a bit of the sauce.

Dehydrate for what seems like an eternity (and a huge impact on your hydro bill.) 

Mine dehydrated for a good 4 - 5 hours. Remove once "dry and tough" (hmmm sounds like we're describing ME) then taste one, take a deep breath and reflect on how thankful you are to have found this recipe. ;)

Hope you like 'em as much as I do! Be sure to hashtag #JackedontheBeanstalk if you make some for yourself and please let me know what you think!

Happy dehydrating, vegan fit crew!

-Sam Shorkey