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    You are here: Home / Snacks / Spicy Sriracha Tofu Jerky

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: February 7, 2018

    Spicy Sriracha Tofu Jerky

    Jump to Recipe Print Recipe
    Spicy Sriracha Tofu Jerky

    This savory and extra spicy tofu jerky is made with oven dried tofu strips flavored with smoky seasonings and fiery sriracha sauce!

    Spicy Sriracha Tofu Jerky in a Jar with the Lid Removed

    I generally have a backlog of a few weeks' worth of recipes for this blog. Occasionally I make something and decide I need to post it the very next day, but most of the time my recipes work their way through the list and slow process of photographing, editing, writing and publishing. This recipe has been in my queue for a few weeks now, and my husband has asked me numerous times when I'm going to post it. I usually take that as a sign that the recipe was pretty damn good.

    In this case, I've been informed, that not only is the recipe awesome, but jerky played a part in his journey towards going meatless.

    Spicy Sriracha Tofu Jerky Strips Arranged on a Baking Sheet

    I'm lucky to be with a guy whose food preferences are pretty close to my own. But he tells me that during his younger years, long before contemplating cutting out animal foods, he belonged to a band in which he was the only meat-eating member. His vegetarian bandmates mockingly brought him several packages of veggie jerky, which he devoured and loved, much to their amusement. I suppose if jerky had ever been an obstacle to him going veg, he did away with it then and there.

    Hand Removing a Piece of Tofu Jerky from a Jar

    I don't really think it's surprising that he loved it so much. Jerky's appeal really isn't about meat, right? It's all about the seasonings, spices and flavor.

    Any recollection I have of eating jerky made from animals is way foggy at this point. I'm sure the texture of tofu jerky isn't exactly like it, but I definitely had something of an "Oh, yeah, I remember this kind of food!" moment when I tasted it.

    Spicy Sriracha Tofu Jerky

    I made my jerky by basing tofu in a super-flavorful sauce and then cooking it in the oven at a super low temperature. If you've got a food dehydrator I'm sure that would work too.

    And just to show you how easy the oven method is, I went and made a video of it!

    Spicy Sriracha Tofu Jerky
    4.92 from 12 votes
    Print

    Spicy Sriracha Tofu Jerky

    This savory and extra spicy tofu jerky is made with oven dried tofu strips flavored with smoky seasonings and fiery sriracha sauce!
    Course Snacks
    Cuisine American
    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Servings 4
    Calories 93 kcal
    Author Alissa

    Ingredients

    • 1 pound extra firm tofu
    • ¼ cup soy sauce or tamari
    • 1 teaspoon liquid smoke
    • 1 ½ tablespoons sriracha sauce (or to taste)
    • ½ teaspoon garlic powder

    Supplies

    • Parchment paper

    Instructions

    1. Drain the tofu and pat it dry. 

    2. Cut the tofu into very thin slices, between ¼ and ⅛ of an inch, shooting for ⅛ inch. (Too thick and they'll take forever to bake.) Then arrange the slices on a parchment-lined baking sheet.

    3. Stir the remaining ingredients together in a small bowl, and brush half of the mixture over the tofu slices. Flip the slices and brush the remaining mixture on the opposite sides.

    4. Place the baking sheet in the oven and bake at 200°F for 2-3 hours, or until slices become tough and dry, very carefully flipping them about halfway through.

    5. Remove the baking sheet from the oven and allow the tofu to cool. The texture will toughen up a bit more as they cool.

    6. Store the jerky in a sealed container for 2-3 days.

    Nutrition Facts
    Spicy Sriracha Tofu Jerky
    Amount Per Serving
    Calories 93 Calories from Fat 42
    % Daily Value*
    Fat 4.7g7%
    Saturated Fat 1g5%
    Sodium 987mg41%
    Carbohydrates 4.1g1%
    Fiber 1.2g5%
    Sugar 1.8g2%
    Protein 10.4g21%
    Calcium 180mg18%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Swedish Meatballs & Noodles
    Vegan Pink Velvet Cupcakes »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Connie says

      March 24, 2014 at 8:21 pm

      These look amazing!

      Reply
      • Alissa Saenz says

        March 25, 2014 at 11:38 am

        Thank you!! I certainly thought they were pretty darn amazing :)

        Reply
    2. Terrea Gonzalez says

      March 29, 2014 at 7:27 pm

      This was amazing I'm new to tofu. This was really good. I will definitely make this again.
      This is a 5 star for me

      Reply
      • Alissa Saenz says

        March 30, 2014 at 10:46 am

        Thank you Terrea! This is probably a good recipe to get started with for someone new to tofu. I'm so glad you enjoyed it. Thanks so much for sharing your results!!

        Reply
    3. Sarah says

      March 30, 2014 at 6:09 pm

      I do a lot of tofu baking, but this is the first slow-and-low recipe I have tried. It turned out great. I pressed the heck out of it before brushing the marinade on to get rid of as much water as possible before putting them in the oven (and to help soak up the seasoning better). This was a great idea - thank you! It's going into my standard rotation.

      Reply
      • Alissa Saenz says

        March 30, 2014 at 9:32 pm

        Awesome! I didn't bother pressing because I figured they'd have to cook forever in order to dry out anyway, but that's a good point about them soaking up more of the marinade. I'll give it a shot next time. Thanks for sharing!!

        Reply
    4. Julie Camacho says

      April 11, 2014 at 3:30 pm

      These are bad. When I say bad, I mean naughty. I could not resist eating it all.I left none for my husband...so now I am making a second batch...praying they are still around when hubby gets home.

      Reply
      • Alissa Saenz says

        April 12, 2014 at 11:35 am

        Thank you! We found them to be pretty addictive too. Glad to hear you enjoyed them though, and I hope your husband got to enjoy some as well!!!

        Reply
    5. Moose says

      January 09, 2015 at 5:30 pm

      This looks awesome! Do you know how long it keeps for? I'm looking for some good recipes for camping and such :)

      Reply
      • Alissa Saenz says

        January 09, 2015 at 11:13 pm

        Thank you! I've kept them around as long as 3-4 days in a sealed ziplock bag. They were still good by the end, but I probably wouldn't keep them around much longer than that.

        Reply
        • Lori says

          March 08, 2021 at 8:46 pm

          If you have a vacuum sealer, I’m sure they will last a bit longer sealed up

          Reply
    6. Linda York says

      September 29, 2015 at 10:19 am

      Hi there!! I just have to tell you -- this is the BEST recipe ever!!!! I make this jerky for my husband on average once a week, double batch. He absolutely loves it (as do I). It makes the best sandwiches. We chop it up and mix it into stews, sauces, casseroles, etc., including just snacking. I thank you so much for sharing this recipe. To anybody that reads this note, TRY THIS RECIPE -- YOU WILL NOT BE DISAPPOINTED!!!!

      Reply
      • Alissa Saenz says

        September 30, 2015 at 8:50 am

        Awesome! I love all of those ideas, and I definitely have to give this stuff a try on a sandwich! So glad you're enjoying it. Thank you for sharing and for the inspiration! :)

        Reply
    7. Alex says

      January 02, 2016 at 1:41 pm

      Look lush, i'm gonna try this

      Reply
    8. Lily says

      December 28, 2016 at 7:58 pm

      I received a dehydrator as a Christmas gift. I would love to try this. Could you tell me dehydrator directions? How long and at what temperature?

      Reply
    9. Michelle says

      August 08, 2017 at 2:45 pm

      Yes me too please! Dehydrator instructions! And also for how long it keeps.. thanks in advance! 🤗🤗🤗

      Reply
      • Leandre says

        July 26, 2018 at 9:02 pm

        5 stars
        I dehydrated mine for 6 hours at 150F and they turned out perfect!

        Reply
    10. Katie says

      August 09, 2017 at 7:02 pm

      I just made these and they are delicious!!! Will definitely be making them again! Quick question though- do I need to store them in the fridge or just at room temperature?

      Reply
      • Alissa Saenz says

        August 13, 2017 at 9:17 pm

        Glad you like them! I keep them at room temperature, but I've never kept them around for more than a few days. I think if you keep them around longer I'd store them in the fridge.

        Reply
    11. Amanda says

      September 06, 2017 at 3:49 pm

      Hi, should these be refrigerated or will they be fine in left out in a ziplock bag?

      Reply
      • Amanda says

        September 06, 2017 at 3:50 pm

        Never mind, just read the comments 😊 They taste great; thanks!

        Reply
    12. Jess says

      November 26, 2017 at 12:05 pm

      Yes, how long and what setting for a Dehydrator. Thanks!

      Reply
    13. Jason says

      February 08, 2018 at 7:53 am

      Is the temperature in Celsius or in Fahrenheit?

      Reply
      • Alissa Saenz says

        February 08, 2018 at 3:54 pm

        It's Fahrenheit. You bake them for a long time at a low temperature to try the tofu out. I just updated the recipe to clarify! :)

        Reply
    14. Albert Bevia says

      February 08, 2018 at 5:51 pm

      This is truy a genious idea!!! and it is so true, beef jerkey is not about the meat, it´s about the seasonings....great post and amazing recipe :)

      Reply
      • Alissa Saenz says

        February 10, 2018 at 10:52 am

        So true!! Thanks Albert!

        Reply
      • Fred Lang says

        September 02, 2019 at 4:08 pm

        Similar to 'some' vegan dishes ie chili, curry, etc are not about the meat ... they are about the gravy ie
        you can replace the meat with tofu, beans, etc and still enjoy these dishes as it's "the gravy" that you like ...

        Reply
    15. Ellen Lederman says

      February 14, 2018 at 5:21 pm

      5 stars
      This is beyond delicious! No one would scoff at tofu like this. So far we are just eating it out of hand, but I can see adding it to some dishes---maybe even your paella, which I'd like to make soon. And I probably won't be running to Whole Foods for that new sandwich that has gone viral---the tempeh tomato lettuce avocado---but I may just make one of those sammies at home with this. I can even see crumbling it up some and putting it in fried rice. It's so excellent.

      Reply
      • Alissa Saenz says

        February 14, 2018 at 8:26 pm

        Yes!! Those are all awesome ideas! We always just snack on it in my house, but I think I might need to put some on a sandwich next time I make it. :) Thanks Ellen!

        Reply
    16. Kristin says

      March 06, 2018 at 6:33 am

      girl, you are my hero. i love louisville vegan jerky's carolina bbq flavor but it's kind of pricey. this looks freaking delicious!

      Reply
      • Alissa Saenz says

        March 08, 2018 at 8:45 pm

        Yay!! I've never had Louisville jerky, but I hope this one is just as enjoyable!

        Reply
    17. Warren says

      March 18, 2018 at 7:25 pm

      4 stars
      Love the recipe! I think it’s a creative and wonderful idea for tofu. As a vegetarian, this is very exciting for me to stumble upon. :)

      One constructive criticism: could you please put over/parchment paper in the ingredients? I just went to the store after reading the ingredients and now have to go back! :(

      Reply
      • Alissa Saenz says

        March 20, 2018 at 6:22 pm

        Thanks for the suggestion! I'll add that.

        Reply
    18. Angela says

      April 04, 2018 at 3:10 pm

      5 stars
      I just made this with some tofu I smoked so I omitted the liquid smoke, I used to eat homemade jerky like every day but being vegan for four years it is a texture that I miss. The hardest thing about this recipe is the wait...it was slightly painful lol, I ended up taking it out at 2 hours 45 minutes. They came out perfect and I will be trying other flavors like teriyaki maybe some salt pepper garlic and red pepper flakes. Thanks for the recipe what a great idea!

      Reply
      • Alissa Saenz says

        April 04, 2018 at 9:19 pm

        Yay!! I'm so glad you enjoyed this! And I LOVE the teriyaki idea. Thanks Angela!

        Reply
    19. Victor says

      May 06, 2018 at 8:50 pm

      Can you use a dehydrator instead of oven?

      Reply
      • Alissa Saenz says

        May 11, 2018 at 10:03 am

        You can, but I haven't tried so I'm not sure about the time and temperature.

        Reply
    20. Valerie says

      June 02, 2018 at 4:31 pm

      5 stars
      Well these aren’t going to last long!!! Next time double batch! Ready delicious, glad I found this recipe.

      Reply
      • Alissa Saenz says

        June 09, 2018 at 10:59 am

        Well then I'm glad you found it too! Good to hear you're enjoying them! Thanks Valerie!

        Reply
    21. Settles says

      June 18, 2018 at 9:29 pm

      Have you experimented with different flavors

      Reply
      • Alissa Saenz says

        June 24, 2018 at 6:56 pm

        I've done this recipe without the sriracha (good, but this was better!), and then a gingery Asian-inspired one (also tasty), but I didn't record the recipe. I'll make a note to try it again and write it down. :)

        Reply
    22. Crow says

      September 28, 2018 at 6:54 pm

      5 stars
      oh my gosh!! i've made a few of the recipes on this blog (all OUTSTANDING successes), but this one is fantastic. i sliced my tofu super thin--probably closer to 1/10 inch or so... almost transparent in some places. the texture is so satisfyingly chewy and the flavor reminded me very much of the homemade beef jerky my late grandfather used to make. thanks so much for posting!!!

      Reply
      • Alissa Saenz says

        September 30, 2018 at 5:19 pm

        Awesome!! I'm so glad you enjoyed it! And so glad to hear you've been having success with my recipes. Thanks so much!

        Reply
    23. Bret says

      January 17, 2019 at 4:04 pm

      5 stars
      Great recipe! I know I'm a year or so late to the party but after trying some expensive vegan jerky I bought from the store I decided to try my own. This recipe was exactly what i was looking fort I've made this twice already and am currently making a double batch right now.

      For anyone who doesn't have an oven that goes low enough, my first run at 250 burned everything within an hour. They were still good but not perfect. I broke out my food dehydrator for the last run and the results were excellent. If you have a food dehydrator try using that instead.

      Reply
      • Alissa Saenz says

        January 20, 2019 at 3:39 pm

        Glad you enjoyed them! And sorry to hear your first batch burned! Another option that might work would be to bake at the lowest possible temperature but crack the oven door a bit to let some heat escape.

        Reply
    24. Méabh says

      February 05, 2019 at 8:18 am

      5 stars
      These are AMAZING - I'm not a fake meat kinda vegan but like you say, these are more about the flavours and I love that they're easy to throw in my bag for a quick protein snack. I tried a Korean style marinade too and it was also delicious - gochuchang instead of sriracha, and a little sesame oil

      Reply
      • Alissa Saenz says

        February 08, 2019 at 6:43 pm

        Korean tofu jerky sounds awesome!! I'm so glad you enjoyed them!

        Reply
    25. Tesia says

      September 02, 2021 at 12:24 pm

      5 stars
      I've been trying different finicky vital wheat gluten and disappointing mushroom recipes forever trying to fill the jerky and bacon void in my life that's existed since becoming vegan. I would never have thought that tofu could have this taste and texture. This simple, cheap, and amazing tofu recipe is my new favorite thing!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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