Tofu Cheddar Crazy Jerky

BACKPACKER
48Ingredients
30Minutes

Ingredients

US|METRIC
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1 pinch cayenne pepper (optional)
  • 12 ounces firm tofu (extra-, drained and sliced into 24 strips)
  • 3 tablespoons braggs liquid aminos (or soy sauce)
  • 2 tablespoons pure maple syrup (grade B)
  • 2 tablespoons cider vinegar
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon smoked salt
  • 3 black pepper (grinds of)
  • 8 ounces portobello mushrooms (sliced ¼-inch-thick)
  • 1/2 cup cider vinegar
  • 1 jalapeño pepper (roughly chopped)
  • 3 tablespoons cheddar cheese (powder)
  • 1 tablespoon powdered buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 pound turkey breast (cut into 1/8- to ¼-inch-thick slabs)
  • 1/2 cup rice vinegar (unseasoned)
  • 1/2 cup Sriracha sauce
  • 1/4 cup brown sugar
  • 2 teaspoons ginger (granulated)
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • 1 pound london broil (cut into 1/8- to ¼-inch-thick strips)
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh ginger (peeled and grated)
  • 1 tablespoon chili oil (with seeds)
  • 1 tablespoon rice vinegar (unseasoned)
  • 2 teaspoons kosher salt
  • 1 pound wild salmon (skin removed, cut into ¼-inch-thick strips)
  • 6 tablespoons white miso
  • 3 tablespoons rice vinegar (unseasoned)
  • 1 1/2 tablespoons water
  • 1 tablespoon fresh ginger (grated)
  • 2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 2 eggplants (medium-size, roughly 2 pounds, cut into ¼-inch circles)
  • 1/2 cup brown sugar
  • 1/2 cup whiskey
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 tablespoon worcestershire sauce
  • 4 drops hickory smoke (liquid)
  • 1 pound london broil (trimmed of excess fat, cut into 1/8 - to ¼-inch-thick strips)
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