VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

by Mark Bittman

TOFU JERKY MAKES: 4 SERVINGS TIME: ABOUT 1 HOUR, LARGELY UNATTENDED Beef jerky is everywhere. Tofu jerky—oh, not so much. (You’ve probably never even heard of such a crazy thing.) It’s great stuff, characteristically crusty and chewy. Most commercially made jerky, whether it starts with beef or soy-based meat substitutes, is loaded with additives and preservatives; here, you control all the ingredients. 1 pound firm tofu 1 tablespoon tomato paste 1 teaspoon soy sauce ¼ teaspoon liquid smoke 2 teaspoons brown sugar ½ teaspoon smoked paprika (pimentón) ¼ teaspoon ground Chinese five-spice 1 Heat the oven to 225ºF. Line a baking sheet with parchment paper or a silicon mat. 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 ⅛ inch (you should have about 28 slices total), and lay them on the parchment (it’s preferable if they’re touching). 2 Bake the tofu for 30 minutes. Meanwhile, stir together the remaining ingredients with 1 tablespoon water. After 30 minutes, lightly brush the top side of the tofu with half of the sauce, and bake for another 15 minutes. Flip the slices and cook for another 30 minutes, then lightly brush the second side with more sauce and bake for another 15 minutes. The tofu should be chewy (not crunchy) and still very pliable. 3 Let the jerky cool completely (the slices will get a bit more crisp as they cool). Eat right away, or refrigerate in a sealed container for up ...