Tofu Steak with Mashed Sweet Potato
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.
Servings: 4 people*
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.