569080 Sun Nov 02 07:35:56 -0800 2008 1 31 Home Cooking 0 4144040 While I can't fathom eating it myself, I've promised my veggie wife I would test a batch of spicy tofu jerky in the dehydrator. I'm especially interested in whether the dehydrator heat should be set at 150 as I do with spicy flank steak jerky. I know the bacteria risks are much lower with tofu. But I don't know the relationship between heat setting, cooking time and texture of the final product. In fact I have no clue what the texture should be. Any tried and tested recipes or tips other than those I've found ion search ? Here are the two I already have: http://www.tofujerky.org/?page_id=2 http://beefjerkyrecipes.com/meat-type/tofu-jerky-recipes/original-tofu-jerky/ I want it very spicy so I'm currently marinading in a combination of Frank's hot sauce, garlic powder, crushed black pepper, liquid smoke, paprika, amino soy, chipotle powder, and Sriracha Sun Nov 02 07:35:56 -0800 2008 145071 pondrat 1 4144997 Never mind....just finished a batch and IMHO there's not a recipe known to mankind that can make dehydrated tofu jerky edible....This stuff was nasty....and we're both tofu fanatics otherwise.. Sun Nov 02 16:56:07 -0800 2008 4144040 145071 pondrat