Tofu Jerky I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 18, 2011
I'm just beginning to be a vegetarian today, and with all of these great reviews, I think that this may be the first tofu recipe I try!
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Cooking Level: Beginning

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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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Cooking Level: Expert

Home Town: Red Oak, Iowa, USA
Living In: Milwaukee, Wisconsin, USA
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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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada
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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Reviewed: Jan. 12, 2004
WAY too salty
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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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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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Photo by Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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