This vegan jerky is primarily a tofu jerky, but I have added a couple more ingredients to create a chewier, more textured jerky that doesn't taste like a piece of bullet-proof leather. The recipe only creates about 10-12 pieces of jerky, but this recipe can be multiplied up as needed.
- 6 oz tofu
- 2 whole dates
- 2 to 3 tablespoons boiling water
- 3 button mushrooms
- 2 tablespoons gluten flour
- 3 tablespoons BBQ sauce
- 1 teaspoons soy sauce
Preheat conventional oven to 250°F.
Drain tofu on multiple layers of paper towels.
Coursely chop dates and place them in boiling water or microwave dates and water in a bowl for 30 seconds.
Let dates cool and chop very finely. Chop mushrooms very finely and mix with dates and water.
Add dates and mushrooms to tofu and mash with a potato masher until tofu resembles a fine crumb. Mix in gluten flour and knead tofu mixture to activate gluten.
Mix in BBQ sauce and soy sauce.
Spread tofu mixture on a baking sheet lined with parchment or Silpat mat in rectangles about 1 inch by 5 inches by 0.25 inches.
Bake in oven for 2-3 hours, turning each piece over halfway through the baking. Each piece of jerky should be completely dry but not brittle.