Chicken-Style Dehydrated Tofu

Step 1: Prepare the Tofu

Ingredients:

• 1 block extra firm tofu
• 1/2 tsp pink Himalayan sea salt
• 1/4 tsp black pepper
• 1/2 tsp caldo sabor pollo (chicken-flavored bouillon, optional for extra umami)
• 1 tbsp olive oil

Instructions:

1. Press the Tofu – Remove excess moisture by pressing the tofu between paper towels or using a tofu press for 10-15 minutes.
2. Chop the tofu into small cubes for better absorption and texture.
3. Season the tofu – Toss the cubes with sea salt, black pepper, chicken-flavored bouillon, and olive oil to help the seasoning stick.

Step 2: Marinate the Tofu

Chicken-Style Marinade Ingredients:

• 2 tbsp low-sodium soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp poultry seasoning (a blend of sage, thyme, and rosemary)
• 1/4 tsp black pepper
• 1 tsp lemon juice (or apple cider vinegar)
• 1/4 tsp turmeric (optional, for color)
• 2 tbsp water (to thin the marinade)

Instructions:

1. Whisk together all marinade ingredients in a bowl until well combined.
2. Pour the marinade over the tofu – Ensure all cubes are coated.
3. Let it marinate – Cover and refrigerate for at least 30 minutes, but for best flavor, marinate for 2-3 hours or overnight.

Step 3: Dehydrate the Tofu

Instructions:

1. Place the marinated tofu cubes in an air fryer with a dehydrator setting at 118°F (or 120°F if that’s the lowest setting available).
2. Dehydrate for 4 hours until the tofu is chewy and slightly firm.
3. Once dehydrated, coat the tofu cubes in the Raw Honey Asian Sauce (recipe available on the website). These are perfect for Asian dishes and go well over rice, sautéed veggies, or as a flavorful protein topping.