Name: Tofu Steak with Mashed Sweet Potato Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 15 ounces extra firm tofu, pressed and sliced into 8 pieces; 2 tablespoons tamari; 2 tablespoons maple syrup; 2 tablespoons mirin; 1 tablespoon toasted sesame oil; 1 tablespoon barbecue sauce; 1 tablespoon sriracha; 1 garlic clove, crushed; 1 teaspoon garlic powder; ½ teaspoon liquid smoke; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon extra virgin olive oil; 2 pounds sweet potatoes, peeled and cubed; 1 teaspoon salt; ¼ cup plant-based milk (pea protein, oat, coconut, etc.); 3 tablespoons vegan butter; 2 garlic cloves, crushed; Freshly ground black pepper, to taste; Fresh parsley, minced (for garnish)

Jump to Recipe

If you are looking to dive into a comforting, vibrant, and absolutely delicious plant-based meal, this Tofu Steak with Mashed Sweet Potato is your new best friend in the kitchen. The crispy, savory tofu steaks soaked in a delectable marinade paired with luxuriously creamy mashed sweet potatoes create a perfect balance of flavors and textures that will have you savoring every bite. It’s simple enough for a weeknight dinner but special enough to impress guests or treat yourself without any fuss.

Tofu Steak with Mashed Sweet Potato Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list intimidate you because the ingredients for this dish are straightforward, wholesome, and each one plays an essential role in creating the full spectrum of taste, texture, and color in the final masterpiece.

15 ounces extra firm tofu: Provides the perfect density for holding the marinade and cooking into a firm but tender steak.
Tamari: Adds a rich, salty, umami flavor that deepens the marinade.
Maple syrup: Balances the savory elements with a gentle sweetness for a wonderfully rounded flavor.
Mirin: Brings a subtle tang and sweetness that complements the other marinade ingredients beautifully.
Toasted sesame oil: Introduces a nutty aroma that enhances the tofu’s flavor profile.
Barbecue sauce: Lends a smoky, tangy layer that lifts the dish to comfort food status.
Sriracha: Adds just the right amount of heat to keep things interesting without overpowering.
Garlic (fresh and powder): Infuses the tofu steak with a robust, savory punch.
Liquid smoke: Provides that coveted smoky essence, making the tofu grill-like in flavor.
Salt and freshly ground black pepper: Essential seasoning that ties everything together perfectly.
Extra virgin olive oil: Used for cooking the tofu to a beautiful golden crust.
Sweet potatoes: The star of the mash, offering natural sweetness and creamy texture.
Plant-based milk: Ensures the mashed sweet potatoes are irresistibly smooth and dairy-free.
Vegan butter: Adds richness and helps create that cozy, buttery mash everyone loves.
Fresh parsley: Finishing touch that brightens the dish with color and freshness.

How to Make Tofu Steak with Mashed Sweet Potato

Step 1: Prepare and Marinate the Tofu

Pressing the tofu is the first critical step to achieve the right texture, ensuring it’s firm enough to soak up that incredible marinade without falling apart. Slice it into eight equal pieces, then whip together the marinade ingredients—tamari, maple syrup, mirin, toasted sesame oil, barbecue sauce, sriracha, crushed garlic, garlic powder, liquid smoke, salt, and pepper. Let the tofu lounge in this flavor bath for at least 15 minutes, but if you have time, an hour or more will deepen the taste wonderfully.

Step 2: Cook the Tofu Steaks

Heat extra virgin olive oil in a skillet and gently lay in the marinated tofu slices. Cooking time is crucial here: 6 minutes on the first side to develop a rich, caramelized crust, then flipping twice more, 2 minutes per flip, to cook through evenly and keep that lovely texture intact. The smoky, savory, slightly spicy marinade caramelizes beautifully, making these tofu steaks almost addictive.

Step 3: Prepare the Mashed Sweet Potato

While the tofu is soaking in flavors, get your sweet potatoes ready by peeling and cubing them into even pieces for consistent cooking. Cook the potatoes in salted water until fork-tender—about 6 minutes. Drain thoroughly and mash them with plant-based milk, vegan butter, crushed garlic, and freshly ground black pepper. This mash is creamy, slightly garlicky, and just the right balance of sweet and savory to complement the tofu perfectly. Stir in some fresh parsley if you want a subtle herbal brightness.

Step 4: Plate and Garnish

Lay the mashed sweet potatoes as a cozy bed on your plate and place the tofu steak on top. Don’t forget to brush the tofu with any remaining marinade and sprinkle fresh parsley for a vibrant, inviting finish. This simple plating lets the colors shine and invites you to dig in immediately.

How to Serve Tofu Steak with Mashed Sweet Potato

Garnishes

Fresh parsley is a classic choice here, providing a burst of color and a gentle herbaceous note that cuts through the richness of both tofu and sweet potatoes. You can also sprinkle some toasted sesame seeds for a nutty crunch or a small drizzle of extra sriracha if you’re craving extra heat.

Side Dishes

This dish is a powerhouse on its own but pairs beautifully with crisp, fresh vegetables like sautéed kale or steamed green beans. A tangy side salad with a light vinaigrette brightens the plate, balancing the richness of the tofu steak with mashed sweet potato perfectly.

Creative Ways to Present

For a modern twist, try serving the tofu steak sliced thinly on a platter with dollops of mashed sweet potato arranged decoratively, garnished with microgreens or edible flowers for an elegant affair. Alternatively, stack tofu slices layered between the mashed sweet potato and add a drizzle of vegan gravy for a hearty, comforting presentation.

Make Ahead and Storage

Storing Leftovers

Leftover tofu steak and mashed sweet potato keep beautifully in an airtight container in the refrigerator for up to 3 days. Keeping the tofu and mash separate prevents any loss of texture or flavor.

Freezing

You can freeze both components individually for up to 2 months. Make sure the mashed sweet potato is cooled completely before freezing, and freezer-safe containers or bags will keep everything fresh and tasty for future meals.

Reheating

Reheat tofu steaks in a skillet over medium heat to revive that crispy exterior, while the mashed sweet potato is best warmed gently in the microwave or on the stovetop with a splash of plant-based milk to retain its creaminess. Avoid overheating as that can dry out both components.

FAQs

Can I use regular soy sauce instead of tamari?

Absolutely! While tamari is gluten-free and has a slightly smoother flavor, regular soy sauce will work well if gluten is not a concern. Just be mindful of the saltiness and adjust accordingly.

Is it necessary to press the tofu?

Pressing tofu removes excess moisture, which helps it absorb the marinade better and results in a firmer texture that’s ideal for pan-frying. Although you can skip this step, the texture and flavor absorption won’t be quite as good.

Can I use regular milk instead of plant-based milk?

If you’re not following a vegan or dairy-free diet, regular milk can be used in the mashed sweet potatoes without any issue. Just choose your favorite variety to keep the mash creamy and delicious.

How spicy is the tofu steak?

The sriracha adds a mild to moderate heat, balanced by the sweetness from the maple syrup and mirin. You can always adjust the sriracha quantity to suit your spice tolerance or leave it out for a milder flavor.

What are some good alternatives to sweet potatoes?

If you want to switch things up, butternut squash or regular russet potatoes mashed with a bit of maple syrup or cinnamon can work well, offering a slightly different but equally comforting base for the tofu steak.

Final Thoughts

This Tofu Steak with Mashed Sweet Potato recipe is a testament to how plant-based meals can be both indulgent and wholesome without complicated steps. Each bite offers a cozy, deeply satisfying flavor that’s perfect for any time you want to nourish yourself with something special. So, go ahead and give this a try—you might just find your new favorite go-to dinner.

Tofu Steak with Mashed Sweet Potato Recipe

★★★★★

4.7 from 23 reviews

Author: Hugo
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A delicious and hearty vegan meal featuring flavorful marinated tofu steaks paired with creamy mashed sweet potatoes. This recipe combines umami-rich tamari and smoky flavors with the natural sweetness of sweet potatoes for a satisfying, healthy dish perfect for any occasion.

Instructions

Press and Slice Tofu: Gently press the extra firm tofu to remove excess moisture, then slice it into 8 even slabs to ensure consistent cooking and absorption of the marinade.
Prepare Marinade: In a bowl, whisk together tamari, maple syrup, mirin, toasted sesame oil, barbecue sauce, sriracha, crushed garlic, garlic powder, liquid smoke, salt, and freshly ground black pepper to create a flavorful marinade.
Marinate Tofu: Place tofu slices in a shallow dish and pour the marinade evenly over them. Allow the tofu to marinate for at least 15 minutes, though longer marination enhances flavor infusion.
Prepare Sweet Potatoes: While the tofu is marinating, peel and cube the sweet potatoes to prepare for boiling.
Cook Tofu: Heat the extra virgin olive oil in a large skillet over medium heat. Add the tofu slices and cook for 6 minutes on one side. Flip the tofu, cooking for an additional 2 minutes, then flip again and cook for another 2 minutes until nicely browned. Remove from pan and keep warm.
Boil Sweet Potatoes: Place cubed sweet potatoes and salt in a large pot, covered with water. Bring to a boil, then reduce heat and simmer uncovered for about 6 minutes or until tender when pierced with a fork. Drain well.
Mash Sweet Potatoes: Mash the drained sweet potatoes with plant-based milk, vegan butter, crushed garlic, and season with freshly ground black pepper to taste. Optionally, stir in minced fresh parsley for added freshness.
Serve: Plate a bed of mashed sweet potatoes, place tofu steaks on top, brush with any reserved marinade, and garnish with more fresh parsley. Serve immediately for the best flavor and texture.

Notes

Pressing tofu thoroughly is key for achieving a firm, steak-like texture and allowing better marinade absorption.
Using extra firm tofu helps maintain shape during cooking.
Adjust sriracha amount according to desired spice level.
For extra smoky flavor, add a bit more liquid smoke to the marinade.
Mashed sweet potatoes can be made creamier by adding additional plant-based milk or vegan butter.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat tofu gently in a skillet to preserve texture and avoid sogginess.
Can be made gluten free by ensuring tamari and barbecue sauce used are gluten free.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-frying and boiling
Cuisine: Vegan, Asian Fusion