• 1/2 cup low sodium soy sauce
• 3 tablespoon liquid smoke
• 1/8 cup water
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 clove garlic (crushed)
• 1 tablespoon black pepper
• 1 teaspoon vegan brown sugar
• 1 lb. brick extra firm tofu

Drain liquid off tofu and sqeeze as much water out of it as you can. I place paper towels or clean dish towels on the tofu and push down on the brick for a while.

Slice Tofu about 4 mm thick. You want long thin strips. Mix all ingredients except for tofu. Marinate tofu in this mixture for about about 2 hours (this is not set in stone...you can do it for shorter or longer and it will still work). Periodically, move tofu around in mixture to be sure all tofu gets marinated.

Place tofu into dehydrator for about 8 hours or until tofu becomes dark brown and jerky- looking :-)

If you think it is too salty, decrease the soy sauce and increase the water. You can also decrease the smoke if you think it is too smoky. Next time I make it I plan to add a bit of cayenne pepper for extra heat.

Yum! Brook

Serves: 4

Preparation time: 8 hours