Tofu Jerky

Recipe from from VB6, by Mark Bittman at williamssanoma.com

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• -untested recipe-
  1 lb. (500 g) firm tofu (1 block)
• 1 tablespoon tomato paste
• 1 teaspoon soy sauce or tamari sauce
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 2 teaspoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1 tablespoon water

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1. Preheat an oven to 225-F. Line a baking sheet with parchment paper or a silicone mat.
2. Cut the block of tofu in half through the equator and blot the halves dry. Then cut each half the long way into slices a bit thicker than 1/8 inch (3 mm) (you should have about 28 slices total) and lay them on the parchment (it’s preferable if they’re touching).
3. Bake the tofu for 30 minutes. Meanwhile, stir together the tomato paste, soy sauce, cumin, paprika, brown sugar, salt, chili powder and water to make a basting sauce. After 30 minutes, lightly brush the top of the tofu slices with half of the sauce and bake for 15 minutes more. Flip the slices and cook for 30 minutes more, then lightly brush the second side with more sauce and bake for 15 minutes more. The tofu should be chewy (not crunchy) and still very pliable.
4. Let the jerky cool completely (the slices will get a bit more crisp as they cool). Eat immediately or refrigerate in a sealed container for up to 1 week. Serves 4.

Variations:

• Miso Jerky: Use miso paste instead of tomato paste, and skip the cumin and smoked paprika. Add 1/4 teaspoon garlic powder.
• Teriyaki Jerky: Use mirin instead of tomato paste, ground ginger instead of cumin and onion powder instead of smoked paprika.
• Garlicky Tofu Jerky: Add 1 teaspoon garlic powder along with the smoked paprika. Skip the rest of the spices.