A smoky, savory tofu steak marinated before pan frying and laid on top of a bed of garlicky, herby mashed sweet potatoes. With extra umami marinade drizzled over top. The perfect 30-minute vegan dinner for weeknights! And an impressive main dish for a holiday table.
This was one of the first recipes I ever developed. I remember having a spark of fresh creativity and using it to produce something beautiful and impressive for my steak-loving family and friends. The first time around I got some helpful feedback on the texture and flavor, and I've been perfecting this recipe ever since. The tofu has a rich and savory, umami marinade that oozes onto the mashed sweet potatoes to pack in loads of flavor with every bite. The tofu is crispy on the outside but when paired with the garlicky mashed sweet potatoes and extra marinade, each bite is saucy and smoky.
It is truly a melt-in-your-mouth recipe that will impress even your most meat-loving friends!
Why This Recipe Works
- A great meatless main! Tofu steaks make a wonderful plant-based main course for dinner or special occasions that feels a bit upscale. 🙂 Tofu is high in protein, making this a great option for vegan or vegetarian dinners when you're craving something filling and satiating.
- Versatile! I show this tofu steak served with mashed sweet potato, but you could also place the marinated tofu on the grill for an even "meatier" flavor and texture. Serve it inside slider buns, cut it into smaller pieces to enjoy on top of a salad, or serve it with breakfast potatoes for breakfast. Once you try this recipe you'll want to get creative and enjoy it in so many different ways!
- Easy, 30-minute meal! With 15 minutes of hands-off time marinating the tofu, this recipe comes together so quickly. 🙂
Ingredients
The extra firm tofu is marinated in tamari for a salty, umami flavor, maple syrup for sweetness, mirin for acidity and tanginess, toasted sesame oil for richness and depth, barbecue sauce for "meatiness" and even more tangy, rich flavor, sriracha for a hint of heat, crushed garlic clove for pungence, garlic powder for even more garlicky aroma, liquid smoke for that irresistible smoky taste, and salt and pepper for additional seasoning.
The tofu is then pan-fried in olive oil to crispy perfection. Any oil can be used here.
For the mashed sweet potatoes, sweet potatoes are boiled with salt and then mashed with plant-based milk, vegan butter, and crushed garlic for a savory flavor that balances the natural sweetness of the potatoes. Black pepper is mixed in to taste.
The dish is garnished with freshly minced parsley.
How to Make Tofu Steak with Mashed Sweet Potato
Press the tofu gently, yet firmly with a folded paper towel or clean kitchen towel to drain excess liquid. Slice the tofu into 8 pieces. Whisk together the marinade ingredients (everything from the tamari to the black pepper).
Place the tofu slices into a large shallow dish (a square baking dish works great!), and pour the marinade over top. Let marinate for at least 15 minutes. The longer it sits, the better the flavor!
If you haven't already, peel and cube the sweet potato while the tofu marinates.
When the tofu is done marinating, heat a tablespoon of oil in a large frying pan or skillet over medium heat. Once warm, add the tofu and reduce the heat to medium low. Fry for 6 minutes. Keep the extra marinade off to the side.
Get started on the sweet potatoes while the tofu fries in the pan. Add the peeled and cubed sweet potato to a large pot and add enough water to cover the potatoes. Add the teaspoon of salt. Bring the pot to a boil, then simmer uncovered for 6 minutes or until fork tender. Drain and place the potatoes in a large bowl.
After the tofu has cooked on one side for 6 minutes, flip each piece and fry for about 2 minutes before flipping a final time for 2 minutes. Turn off the heat.
To the bowl with the potatoes, add the plant-based milk, vegan butter, and crushed garlic. Add freshly cracked black pepper, taste, and add more if desired. You can stir in some freshly minced parsley here too.
To serve, spoon some mashed sweet potato onto a plate and serve a few slabs of tofu steak on top. Brush extra marinade over the tofu. Garnish with freshly minced parsley.
Chef Tips
- The longer tofu marinates the better! You can marinate the tofu for 15 minutes if you're short on time, but if you have more time or can plan in advance, marinate the tofu anywhere from 30 minutes to an hour.
- Use extra firm tofu! This is really important to get the right texture and to allow the marinade to seep into the tofu. Less firm tofu tends to be too soft or liquidy.
- Make extra marinade! I recommend doubling the marinade so you can have ample sauce for drizzling on top. This is also great for leftovers, as the tofu will soak up extra sauce when stored overnight.
- Multi-task to save time! Avoid making the mashed sweet potatoes too early or else they will get cold. Or plan to keep them hot. 🙂 While the tofu is frying is the best time to get started on the sweet potatoes. Get your kitchen timer out and plan to multi-task!
How to Serve Tofu Steak
I serve this tofu steak with garlicky mashed sweet potatoes. I love making them savory with crushed garlic and vegan butter to balance the sweetness. The sweet and savory flavor pairs wonderfully with the smoky, umami flavor of the tofu. This makes a lovely stand alone main course for dinner or an impressive main for the holiday table!
However, if you wish to pair it with a salad for a starter, I recommend the Grilled Peach Panzanella Salad if enjoying this dish in the warmer months. You can also swap the peaches for beets or autumn squash to make it fall and winter friendly!
My Caesar Salad is a natural pair with this dish too. Feel free to use fresh, chopped romaine if you prefer not to grill it.
A side of Sourdough Garlic Bread would be great for dipping in extra marinade!
Serve alongside a creamy, cheesy pasta for an extra hearty and indulgent dinner. Try Butternut Squash Mac & Cheese or Creamy Lemon Pasta.
Frequently Asked Questions
Do I have to marinate the tofu?
Yes! Okay, if you're really short on time I suppose you don't have to for more than just a few minutes, but marinating the tofu is what gives it flavor. Tofu by itself is mild in flavor with a slight nutty taste. If you're going to skip the marinating time (which I don't recommend 🙂 ), then be sure to generously coat the tofu in the marinade.
What does tofu steak taste like?
The exterior of the tofu has a crispy, charred texture and the inside is softer. The marinade has a smoky, savory, umami flavor that's rich and utterly mouthwatering. Ingredients like tamari, bbq sauce, sriracha, and liquid smoke are the biggest components of flavor in this dish.
Is this recipe gluten-free?
Yes. So long as you use tamari and NOT soy sauce, which does have gluten in it. As always, be sure to check all of the labels on the sauces used in the marinade to make sure there aren't any hidden ingredients.
Storage
When storing leftovers, separate the tofu and the sweet potatoes either in the same container on different sides, or in different containers. Place the airtight containers in the refrigerator for up to 4 days. If you have extra marinade either drizzle it onto the extra tofu or store in a sealed jar separately. If you doubled the marinade, I recommend storing separately in a jar.
To reheat, add a touch of oil to a large pan and heat over medium until warm all the way through. I put both the tofu and sweet potatoes in the same pan, just on separate sides.
Did you make this recipe?! 🙂 Please pass along to a friend and let me know what you think in the comments!
More Popular Tofu Recipes!
- Tofu Lettuce Wraps
- Tofu Caprese Baguette
- BBQ Tofu Sliders
- Mexican Breakfast Skillet with Tofu Scramble
- Tofu Ricotta Lasagna
📖 Recipe
Tofu Steak with Mashed Sweet Potato
Ingredients
Tofu Steak
- 15 ounces extra firm tofu block
- 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 black pepper freshly ground
- 1 tablespoon olive oil extra virgin
Mashed Sweet Potato
- 2 pounds sweet potato peeled and cubed
- 1 teaspoon salt
- ¼ cup plant-based milk (pea protein, oat, coconut, etc.)
- 3 tablespoons vegan butter
- 2 garlic cloves crushed
- Black pepper freshly ground, to taste
- Fresh parsley minced, to garnish
Instructions
- Press the tofu gently, yet firmly with a folded paper towel or clean kitchen towel to drain excess liquid. Slice the tofu into 8 pieces. Whisk together the marinade ingredients (everything from the tamari to the black pepper). Place the tofu slices into a large shallow dish (a square baking dish works great!), and pour the marinade over top. Let marinate for at least 15 minutes. The longer it sits, the better the flavor!
- If you haven't already, peel and cube the sweet potato while the tofu marinates.
- When the tofu is done marinating, heat a tablespoon of oil in a large frying pan or skillet over medium heat. Once warm, add the tofu and reduce the heat to medium low. Fry for 6 minutes. Keep the extra marinade off to the side.
- Get started on the sweet potatoes while the tofu fries in the pan. Add the peeled and cubed sweet potato to a large pot and add enough water to cover the potatoes. Add the teaspoon of salt. Bring the pot to a boil, then simmer uncovered for 6 minutes or until fork tender. Drain and place the potatoes in a large bowl.
- After the tofu has cooked on one side for 6 minutes, flip each piece and fry for about 2 minutes before flipping a final time for 2 minutes. Turn off the heat.
- To the bowl with the potatoes, add the plant-based milk, vegan butter, and crushed garlic. Add freshly cracked black pepper, taste, and add more if desired. You can stir in some freshly minced parsley here too.
- To serve, spoon some mashed sweet potato onto a plate and serve a few slabs of tofu steak on top. Brush extra marinade over the tofu. Garnish with freshly minced parsley.
Notes
- Slice the tofu into 8 slabs. This recipe is 4 servings if serving 2 pieces per person. However, if being serving as a stand alone meal, I'd recommend 3 pieces per person (2 servings), leaving 2 pieces leftover for 1 serving the next day.
Brooke Ashley says
I made the tofu steak and it was delicious! This is a tofu dish I feel like I could serve to non-tofu lovers. The texture and flavourful soft hit of heat and smoke was just fantastic. I also loved that it was all ingredients I had on hand, it was quick to pull together, and I appreciated your clear, concise instructions. I will definitely be making this again. Thank you for sharing a great recipe!
Chef Kate F says
Thank you, Brooke! I'm glad to hear you enjoyed it!