Smoky Tofu Steak with Mashed Sweet Potatoes is a deliciously simple meal that brings together comforting flavors and great textures. The tofu, marinated and grilled to have a smoky, slightly charred taste, pairs perfectly with the creamy mashed sweet potatoes that are naturally sweet and fluffy. It’s a dish that feels hearty and satisfying, even though it’s plant-based.
I love making this when I want something filling but not too heavy. The smoky tofu feels like a treat, and the sweet potatoes add just the right amount of smoothness and sweetness to balance everything out. Plus, it’s easy to customize with your favorite spices or a little splash of soy sauce to boost the flavor even more.
For me, this is a go-to dinner that makes weeknights feel special without needing a ton of time or ingredients. I usually serve it with a simple green salad or some steamed veggies on the side to keep everything fresh and colorful. If you’re craving something cozy and different from your usual meals, this tofu steak and sweet potato combo is a really great choice.
Key Ingredients & Substitutions
Extra-firm tofu: This tofu type works best because it holds its shape when cooked. If you can’t find extra-firm, press firm tofu well to remove moisture. Silken tofu won’t work here as it’s too soft.
Sweet potatoes: They add natural sweetness and creaminess to the mash. You can swap them with regular potatoes or a mix of carrots and potatoes for a different twist.
Smoked paprika: This is the key to that smoky flavor in the tofu. If you don’t have it, use regular paprika plus a drop of liquid smoke or smoked salt for a similar effect.
Soy sauce or tamari: Adds saltiness and umami. Tamari is gluten-free, great for sensitive diets. Coconut aminos are a good soy-free substitute.
Plant-based milk and butter: These keep the mashed potatoes creamy without dairy. Use any milk or butter you prefer, or skip them and mash with a splash of cooking water instead.
How Do You Press Tofu Properly Without a Press?
Pressing tofu is key to getting a firm texture and helping it soak up the marinade. Here’s how you can do it easily at home:
- Remove tofu from packaging and drain off liquid.
- Wrap the block in a clean kitchen towel or several paper towels.
- Place the wrapped tofu on a plate or cutting board.
- Put a heavy object on top, like a cast-iron skillet, a heavy book, or a small pan filled with water.
- Let it sit for 15-30 minutes. The towels will soak up excess moisture.
- Remove the tofu and unwrap before slicing and marinating.
Pressing helps the tofu firm up and soak in more of the smoky marinade, resulting in better flavor and a crispier outside when cooked.
Equipment You’ll Need
- Tofu press or heavy weight – I recommend this to squeeze out extra moisture for a firm tofu.
- Large saucepan – excellent for boiling the sweet potatoes until tender.
- Mixing bowls – perfect for mashing the sweet potatoes and mixing the marinade.
- Skillet or frying pan – ideal for searing the tofu steaks until crispy and smoky.
- Spatula or tongs – helps flip the tofu easily without breaking it.
Flavor Variations & Add-Ins
- Use different proteins like tempeh or portobello mushrooms for variety and different textures.
- Add a splash of balsamic vinegar or maple syrup to the marinade for a sweet-sour twist.
- Mix in roasted vegetables like Brussels sprouts or green beans as a side for more flavor and color.
- Try different spices like chili powder or coriander in the mash for extra warmth and depth.
Smoky Tofu Steak with Mashed Sweet Potatoes
Ingredients You’ll Need:
- 1 block (14 oz) extra-firm tofu
- 2 large sweet potatoes (about 2 lbs)
- 3 tbsp olive oil, divided
- 2 tbsp soy sauce or tamari
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 tbsp dairy-free butter or regular butter (optional, for mashed potatoes)
- 1/4 cup unsweetened plant-based milk or regular milk
- Fresh parsley, chopped, for garnish
- Chili flakes (optional)
Time You’ll Need:
This recipe takes about 10 minutes of active prep time, around 20 minutes for marinating the tofu, 15-20 minutes to cook the sweet potatoes, and 10 minutes to cook the tofu. In total, you’ll spend approximately 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Press and Prepare Tofu
Drain the tofu and press it for at least 20 minutes to remove excess water. You can place the tofu between two plates and set a heavy weight on top, or use a tofu press if you have one. This helps the tofu absorb flavors better and get a nice texture.
2. Make the Marinade
In a small bowl, whisk together 2 tablespoons olive oil, soy sauce, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if you like some heat), salt, and pepper until well combined.
3. Slice and Marinate Tofu
Cut the pressed tofu into thick slices about 1/2 to 3/4 inch thick. Place the slices into the marinade and let them soak up the flavors for at least 15 minutes. You can marinate longer if you want a stronger taste.
4. Cook the Sweet Potatoes
Peel the sweet potatoes and chop them into chunks. Boil them in salted water for 15-20 minutes until tender and easy to pierce with a fork. Drain well once cooked.
5. Mash Sweet Potatoes
In a bowl or pot, mash the cooked sweet potatoes with butter and milk until smooth and creamy. Add salt and pepper to your liking. Keep them warm until ready to serve.
6. Cook the Tofu Steaks
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated tofu slices and cook for 4-5 minutes on each side, until they develop a dark, smoky crust and are heated through.
7. Serve
Plate the mashed sweet potatoes and place the tofu steaks on or beside them. Garnish with chopped fresh parsley and chili flakes for an extra kick if you like. Serve immediately with steamed greens or a fresh salad for a balanced meal.
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it has a chewier texture. Just thaw it completely in the fridge or in cold water, then press out any excess moisture before marinating.
How Can I Store Leftovers?
Store leftover tofu steaks and mashed sweet potatoes separately in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari or a gluten-free soy sauce alternative to keep this dish gluten-free without sacrificing flavor.
What Can I Serve with Smoky Tofu Steak and Mashed Sweet Potatoes?
For a balanced meal, add steamed or roasted veggies like green beans, broccoli, or a crisp salad. A tangy slaw also pairs nicely to add some freshness.