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.
Ingredients
Scale
For the Tofu Steak:
- 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
For the Mashed Sweet Potato:
- 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)
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
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: tofu steak, mashed sweet potatoes, vegan recipe, plant-based meal, tofu marinade, easy vegan dinner
