Reviewed: Oct. 7, 2007

This was bomb for me; my good friend who is an AMAZING cook tried it and I understand the concept after tasting his, but still . . . dunno!

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Reviewer:

PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 18, 2007

A very unusual recipe; my first time trying tofu and I can bravely say I will not attempt to do so again. By the time these were done, the texture was in between dry and jiggly, and therefore very unpleasant. I don't know where I went wrong, but we threw out the lot.

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Reviewer:

CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 23, 2004

This turned out HORRIBLY. I was so excited at the prospect of having a good tofu jerky recipe but it turned out way too salty and was not the texture of jerky. I followed the simple directions and cooked at 150 degrees..which was the lowest my oven could go. I don't know if that was part of the problem with texture. I would not recommend anyone try this recipe. It will only break your heart.

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UKUNISADA

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Reviewed: Jan. 12, 2004

WAY too salty

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Reviewer:

MAGDALEN

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Reviewed: Oct. 28, 2003

I froze the tofu for 2 days before baking it to give it more texture. This is the best jerky recipe I've tried so far!

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Reviewer:

JENNIFER313

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Reviewed: Sep. 15, 2003

The tofu jerky recipe unfortunatly did not turn out as well as I expected. I did follow the directions except adding a few more spices such as paprika, onion flakes, and cayenne to kick it up a notch. I used my food dehydrator to cook the tofu but it ended up not chewy as expected but just with an unpleasant texture. And this was after only 5 hours in there. It was also way too salty for my and my husbands tastes. I will not make this again.

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