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We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner.
To send any questions to Ask Aunt Nettie, .
This month Aunt Nettie would like to share a recipe that came from one of her regular fans. Jansie wrote to Aunt Nettie asking for a Tofu Jerky recipe. Aunt Nettie went into a dizzying spin searching for a recipe, but to no avail. None was to be found. Then, to quote her pal, Jansie, "The universe always answers." Jansie, herself, discovered this recipe in the Whole Life Times February issue.
Howdy Jansie,
Bet ya didn't expect ta see yer name in print on the world wide web, but I gives credit where credit is due. Y'all did the searchin' work so y'all should git the writin' credit, too. This recipe sounds mighty tasty an' jes' might come in handy when yer a travelin' er needin' a little somethin' ta munch on while dinner's a-fixin'.
- l lb. (453 g) extra firm tofu, drained
1/2 C. (237 ml) Bragg Liquid Aminos or soy sauce
3 to 4 T. liquid smoke
1/8 C. (30 ml) water
1 tsp. onion powder
l tsp. garlic powder or l clove garlic, crushed
l tsp. pepper
1 tsp. sweetener
- Cut the drained tofu into long narrow strips (about 1/4" thickness or .5 cm ). They may look big but will shrink during baking.
- In a small bowl whisk together Bragg Liquid Aminos, liquid smoke, water, onion powder, garlic, pepper and sweetener.
- Place the strips in a shallow baking pan or on a cookie sheet and pour the marinade over them. Let them marinate several hours or overnight for best results.
- Cook the tofu in a food dehydrator or bake in the oven for about 4 to 6 hours at 200 degrees (gas mark 1/8).
- Turn the tofu over once every hour so it bakes evenly. Continue until the texture is chewy, but not crispy.
- Tofu jerky will keep indefinitely. Store in a container with a tight fitting lid.
The magazine credited How it all Vegan! Irresistible Recipes for an Animal-free Diet,Arsenal Pulp Press, l999.
Our Aunt Nettie has a head like a hard disk. It's filled with megabytes of information about food and cooking. And she's just itchin' to share her learnin' with city folk who live in mortal fear of the stovetop.
Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.
Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.
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