Step 1

Preheat oven to 250°F. Line a large baking tray with parchment or a silicone baking mat.

Step 2

Cover soy curls with water just off a boil. Allow to soak for 10 minutes to rehydrate.

Step 3

Drain soy curls and allow to cool. (You can rinse them under cold water to speed up this process.) Using a clean tea towel, a nut milk bag, or a few layers of cheesecloth, wring out as much excess liquid as possible from the curls. It helps to work in small batches.

Step 4

In a large bowl, combine soy curls with all remaining ingredients, making sure to combine well so everything is evenly saturated. Feel free to taste a piece and adjust seasonings to preference, if desired. Keep in mind that the flavors will concentrate as we dehydrate the jerky, so the finished product will taste saltier.

Step 5

As evenly as possible, spread soy curls on prepared baking tray.

Step 6

Bake for roughly 1 hour. Every 20 minutes, give the soy curls a thorough stir and spread them out evenly again before returning to oven.

Step 7

You may need to cook the jerky slightly longer to fully dehydrate it. You will know it’s ready when there is no excess sauce on the parchment or baking mat when you stir it. If there is still some excess moisture after 1 hour, give the jerky another stir and continue baking it in five-minute increments until done. We typically end up cooking ours for an hour and twenty minutes.

Step 8

Allow to cool completely, then transfer to an airtight container. The jerky will be tasty out of the oven, but the texture is best after it’s been stored for at least a day. In a sealed container, it develops an even better chew, and any pieces that initially seem dry will reabsorb some moisture.