Press the tofu well. Wrap the tofu block in a clean towel and set a heavy skillet or books on top for 20–30 minutes. Removing moisture is key for good texture and faster drying.

Slice for jerky-style pieces. Cut the pressed tofu into 1/4-inch slabs or sticks. Keep thickness even so everything dries at the same rate.

Mix the marinade. In a bowl, combine 1/3 cup soy sauce, 1–2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika (or a few drops liquid smoke), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, a pinch of cumin, and a small drizzle of sesame oil. Add 1–2 tablespoons water if it tastes too salty or seems too thick.

Marinate the tofu. Place slices in a shallow dish or zipper bag. Pour in the marinade and toss gently to coat. Marinate for at least 1 hour, preferably 4–8 hours in the fridge, turning occasionally. Longer time equals deeper flavor.

Prep your dehydrator or oven. For a dehydrator, set to 160°F (70°C) if available, or 140–155°F (60–68°C). For an oven, preheat to the lowest setting (usually 170–200°F / 75–95°C) and line trays with parchment or a wire rack over a sheet pan.

Arrange the slices. Shake off excess marinade and lay pieces in a single layer, not touching. Too much crowding can trap steam and slow drying.

Dehydrate until chewy. In a dehydrator, expect 3–6 hours depending on thickness and humidity. In an oven, plan for 2.5–4 hours. Flip pieces halfway if using the oven. You’re aiming for firm, flexible slices that bend without snapping.

Test for doneness. When a piece cools slightly and feels leathery and dry on the surface with a chewy center, it’s ready. If it’s spongy or wet, keep going in 20–30 minute increments.

Cool completely. Let jerky cool on the trays for 30 minutes. This helps it firm up and prevents condensation in storage.

Store properly. Move to an airtight container or zip-top bag. For long-term freshness, see the tips below.