Mix the sriracha, vegan Worcester Sauce and liquid smoke in a bowl
Cut the tofu in half, then cut into slices about half a centimetre thick
Coat the tofu in the marinade and leave to soak in for a few hours, or overnight
Place the marinated tofu on the dehydrator trays and dehydrate at 60C for around 4 hours (the length of time will depend on the thickness you sliced your tofu)
