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Tofu Steak with Mashed Sweet Potato

Savory Tofu Steak with Creamy Mashed Sweet Potato Delight

A delicious Tofu Steak with Mashed Sweet Potato that is quick, flavorful, and completely plant-based.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu Steak
  • 15 ounces Extra firm tofu Ensure it's pressed to absorb marinade flavors.
  • 2 tablespoons Tamari Substitute with soy sauce if not gluten-free.
  • 2 tablespoons Maple syrup Adds natural sweetness.
  • 2 tablespoons Mirin Infuses sweetness and acidity.
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Barbecue sauce Use hoisin for a sweeter kick.
  • 1 tablespoon Sriracha Adjust heat to taste.
  • 1 clove Garlic Crushed.
  • 1 teaspoon Garlic powder Double for more garlic flavor.
  • ½ teaspoon Liquid smoke Adjust according to preference.
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • 1 tablespoon Extra virgin olive oil For frying.
For the Mashed Sweet Potatoes
  • 2 pounds Sweet potatoes Can use Yukon gold for variety.
  • ¼ cup Plant-based milk Oat, almond, or soy milk.
  • 3 tablespoons Vegan butter For creaminess.
  • 2 cloves Crushed garlic Flavor booster.
  • Black pepper Season to taste.
  • Fresh parsley For garnish.

Equipment

  • Skillet
  • mixing bowl
  • Pot
  • Potato Masher

Method
 

Step‑by‑Step Instructions
  1. Begin by pressing the extra firm tofu for 15-20 minutes to squeeze out excess moisture, then slice into 8 slabs.
  2. In a mixing bowl, whisk together the tamari, maple syrup, mirin, sesame oil, barbecue sauce, and sriracha. Add garlic, garlic powder, liquid smoke, salt, and pepper.
  3. Place the tofu in a dish and pour the marinade over it, ensuring each piece is coated. Marinate for at least 15 minutes in the refrigerator.
  4. Peel and cube the sweet potatoes, add to a pot with water, season with salt, and bring to a boil.
  5. Heat olive oil in a skillet and cook marinated tofu slabs for about 6 minutes on one side, flip and cook for an additional 4 minutes.
  6. Cook sweet potatoes for 6-8 minutes until fork-tender, then drain.
  7. In a bowl, mash sweet potatoes with milk, vegan butter, and crushed garlic until creamy. Season with black pepper.
  8. To serve, spoon mashed sweet potatoes onto plates, top with tofu, brush with marinade, and garnish with parsley.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 450mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 200IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Press tofu well and marinate for optimal flavor. Don’t overcrowd the skillet when cooking.

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