Ingredients
Equipment
Method
- Prep Tofu: Press the tofu gently to remove excess moisture. Slice it into 8 slabs.
- Make Marinade: Whisk together tamari, maple syrup, mirin, sesame oil, barbecue sauce, sriracha, 1 crushed garlic clove, garlic powder, liquid smoke, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Marinate Tofu: Place tofu slices in a shallow dish. Pour the marinade over them and let marinate for at least 15 minutes (longer is better for flavor).
- Prep Potatoes: While the tofu marinates, peel and cube the sweet potatoes.
- Cook Potatoes: Add the sweet potatoes and 1 teaspoon salt to a large pot with enough water to cover. Bring to a boil, then simmer uncovered for about 6 minutes until fork-tender. Drain.
- Mash Potatoes: Mash the sweet potatoes with the plant-based milk, vegan butter, 2 crushed garlic cloves, and black pepper to taste. Stir in the minced parsley if desired. Keep warm.
- Sear Tofu: Heat the olive oil in a large skillet over medium heat. Add the marinated tofu slices and cook for 6 minutes on the first side.
- Finish Tofu: Flip the tofu and cook for 2 minutes, then flip again and cook for another 2 minutes. Remove the tofu from the skillet and keep warm.
- Serve: Serve the warm tofu steaks over a bed of mashed sweet potatoes. Brush the tofu with any leftover marinade and garnish with fresh parsley.
Notes
Pressing Tofu: For the best results, press the tofu for 30-60 minutes to remove maximum moisture, allowing it to absorb the marinade and crisp up better when seared.
Marinating Time: While 15 minutes is the minimum, try to marinate for 1 hour or more.
Sweet Potato Substitutions: You can use regular white or gold potatoes if sweet potatoes are not preferred.