Smoky Tofu Steak with Mashed Sweet Potatoes is a simple, cozy dish that brings a nice twist to the usual tofu dinner. The tofu gets a great smoky flavor that’s a little charred on the outside but still soft inside, and the mashed sweet potatoes add a creamy, slightly sweet contrast that makes every bite feel like a little celebration.
I love making this meal when I want something comforting but still light. The smoky tofu is easy to prep and cooks up quickly, and I usually add a sprinkle of smoked paprika or a dash of liquid smoke to really bring out that flavor. The sweet potatoes are a personal favorite because they don’t just fill you up — they add a really nice color and warmth to the plate.
One of my favorite ways to enjoy this dish is with a simple green salad on the side. It makes the meal feel fresh and balanced without taking away from the bold flavors of the tofu and sweet potatoes. Honestly, this is a dish that always feels like a special treat, especially on nights when I want a cozy but healthy dinner that won’t weigh me down.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best to hold its shape as “steaks.” Pressing it well removes moisture, so it gets crispy when cooked. If you don’t have tofu, tempeh can be a nice substitute with a nuttier flavor.
Sweet Potatoes: These add natural sweetness and creaminess. You can swap them with regular potatoes for a milder taste or use butternut squash for a similar texture but different flavor.
Smoked Paprika: This spice gives the tofu that smoky, slightly spicy kick. If you don’t have it, a little chili powder plus a drop of liquid smoke also works well.
Soy Sauce or Tamari: Adds umami depth to the tofu marinade. Tamari is great if you want a gluten-free option. Coconut aminos is another swap if you prefer soy-free.
Milk and Butter for Mashing: Use plant-based milk and vegan butter to keep this recipe vegan. Regular milk and butter will work if you’re not avoiding dairy.
How Do You Get the Perfect Crispy, Smoky Tofu Steak?
Getting tofu crispy outside while tender inside takes a few key steps:
- Press the tofu well for 15-20 mins to squeeze out excess water. This helps it brown instead of steam.
- Cut tofu into thick slices so it holds a steak shape and won’t crumble.
- Marinate with oil and spices to add flavor and help create a good crust.
- Cook on medium-high heat in a non-stick pan with enough oil. Avoid moving tofu too soon so it can caramelize.
- Flip gently with a spatula and cook until edges look crisp and browned, about 4-5 mins each side.
These tips help you avoid tofu sticking or breaking apart, resulting in a smoky, crispy “steak” that pairs great with creamy mashed sweet potatoes.
Equipment You’ll Need
- Pressing tool or heavy object – I recommend this to squeeze out excess water from the tofu for crispiness.
- Sharp knife – helps you cut even, thick tofu steaks for easy cooking.
- Medium pot – for boiling the sweet potatoes until tender.
- Large mixing bowl – to mash the sweet potatoes smoothly.
- Non-stick skillet or frying pan – perfect for crisping up the tofu steaks evenly.
- Measuring spoons and cups – to keep everything precise for flavor balance.
- Spatula – for flipping the tofu steaks without breaking them.
Flavor Variations & Add-Ins
- Swap tofu for tempeh for a nuttier flavor with a firmer bite. Marinate longer if using this option.
- Add chopped herbs like thyme or rosemary to the mashed sweet potatoes for extra aroma.
- Stir in some sautéed spinach or kale on the side for added greens and texture.
- Use smoked paprika mixed with a dash of liquid smoke for an extra smoky punch in the marinade.
Smoky Tofu Steak with Mashed Sweet Potatoes
Ingredients You’ll Need:
For the Tofu Steaks:
- 14 oz (400g) firm or extra-firm tofu
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp chili powder (optional)
- 1 tbsp soy sauce or tamari
- Salt and black pepper, to taste
For the Mashed Sweet Potatoes:
- 2 medium sweet potatoes (about 1 lb / 450g)
- 1 tbsp vegan butter or regular butter
- 2 tbsp non-dairy milk (almond, oat, or regular milk)
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 35-40 minutes total. You’ll spend around 15-20 minutes prepping and cooking the sweet potatoes and tofu, plus 10-15 minutes marinating the tofu steaks to get that smoky flavor. It comes together quickly and is perfect when you want something hearty yet simple.
Step-by-Step Instructions:
1. Prepare and Press the Tofu
Start by draining your tofu, then press it under a heavy object or with a tofu press for about 15-20 minutes to remove extra moisture. This step helps the tofu get crispy when cooked. Once pressed, slice the tofu into thick, rectangular steaks about ½ inch thick.
2. Make the Smoky Marinade and Coat the Tofu
In a small bowl, combine 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, chili powder (if you like a little kick), soy sauce or tamari, salt, and black pepper. Mix well, then brush or toss your tofu steaks in the marinade so they’re evenly coated. Let them sit and soak up the flavors for 10 to 15 minutes.
3. Cook the Sweet Potatoes
While the tofu marinates, peel and chop the sweet potatoes into chunks. Boil them in salted water until they’re tender and easy to mash, about 15-20 minutes. Drain them well once cooked.
4. Mash the Sweet Potatoes
Transfer the sweet potatoes to a bowl. Add the butter and milk, then mash everything together until smooth and creamy. Season with salt and pepper to taste. Keep the mash warm while you cook the tofu.
5. Cook the Tofu Steaks
Heat the remaining 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Add the tofu steaks and cook about 4-5 minutes on each side. You want them nicely browned and a little crispy on the edges — this gives that perfect smoky bite.
6. Plate and Garnish
Spoon a generous serving of mashed sweet potatoes onto each plate. Place two tofu steaks on top. Finish by sprinkling chopped fresh parsley over the dish for a fresh, green touch.
7. Serve and Enjoy
Serve your smoky tofu steaks with mashed sweet potatoes immediately. For a full meal, add a simple green salad or steamed veggies on the side. Enjoy your cozy, flavorful dinner!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because its texture becomes firmer and chewier after freezing. Just thaw it completely in the fridge overnight, then press out any extra water before marinating and cooking.
How Can I Make This Recipe Gluten-Free?
Simply use tamari or a gluten-free soy sauce as a substitute for regular soy sauce in the marinade. Everything else in the recipe is naturally gluten-free.
Can I Make the Mashed Sweet Potatoes Ahead of Time?
Absolutely! You can prepare the mashed sweet potatoes a few hours in advance and keep them covered in the fridge. Reheat gently on the stove or microwave before serving, adding a splash of milk if the mash feels too thick.
What’s the Best Way to Store Leftovers?
Store leftover tofu steaks and mashed sweet potatoes separately in airtight containers in the fridge for up to 3 days. To reheat, warm gently in a pan or microwave until heated through.
