Smoky Tofu Steak with Mashed Sweet Potatoes is a delicious, plant-based meal that combines bold flavors with creamy comfort. The tofu steak is perfectly seasoned with a smoky touch that reminds me of a good barbecue, while the mashed sweet potatoes bring a naturally sweet and smooth contrast that makes every bite so satisfying.
I love making this dish when I want something hearty but still light and healthy. The smoky tofu has just the right amount of char and seasoning, and it soaks up any sauce or glaze you add really well. I like to press the tofu extra well before cooking to get that nice firm texture that feels just like a steak.
For a simple dinner, I serve the tofu topped with a little fresh chopped parsley or green onions, alongside a generous scoop of the mashed sweet potatoes. Sometimes I add a drizzle of olive oil or a sprinkle of paprika on the mash for a little extra flavor. It’s one of those meals that feels cozy and special but comes together without too much fuss.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu is best here since it holds shape when cooked and absorbs flavors well. If you can’t find tofu, tempeh is a nice alternative with a nuttier taste.
Smoked Paprika: This gives the tofu that lovely smoky flavor. If you don’t have it, try regular paprika with a small dash of liquid smoke or chipotle powder for a bit of heat.
Sweet Potatoes: They bring natural sweetness and creaminess to the mashed side. You can use regular potatoes, but the flavor won’t be as rich or sweet.
Plant Milk & Vegan Butter: These make the mash creamy and dairy-free. Nut or oat milk works great. Olive oil is a simple swap for butter if you prefer.
How Do You Get Tofu Steaks to Crisp Up Perfectly?
Pressing the tofu removes extra water so it firms up and gets a better crust when cooked.
- After draining, wrap tofu in a clean towel and press with a heavy object for 15-20 minutes.
- Cut into thick slices so they hold together well during cooking.
- Marinate tofu to add flavor — a brief soak is enough to absorb smoked spices.
- Heat oil well before adding tofu. Cook without moving for 4-5 minutes per side to get a golden, crispy texture.
- Use a non-stick or well-seasoned skillet to prevent sticking and tearing.
These steps help get the smoky tofu steaks browned on the outside but tender inside, making the dish extra satisfying.
Equipment You’ll Need
- Skillet – I recommend a non-stick or cast iron skillet because it helps get a nice crispy crust on the tofu.
- Pot with lid – for boiling the sweet potatoes until tender.
- Masher or fork – makes it easy to mash the sweet potatoes smoothly.
- Press or heavy object – to press out excess moisture from the tofu for best texture.
- Small bowl – to mix the marinade with smoked paprika, garlic, and soy sauce.
Flavor Variations & Add-Ins
- Swap tofu for tempeh or portobello mushrooms for a different texture. Both soak up flavors well.
- Add fresh herbs like rosemary or basil to the mash for extra aroma.
- Mix in roasted garlic or a pinch of cayenne pepper into the tofu marinade for extra burst of flavor.
- Top the finished dish with toasted pine nuts or chopped walnuts for added crunch.
Smoky Tofu Steak with Mashed Sweet Potatoes
Ingredients You’ll Need:
For the Tofu Steak:
- 14 oz (400g) firm or extra-firm tofu
- 2 tbsp olive oil, divided
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ tsp sea salt
- 1 tbsp soy sauce or tamari
- Fresh thyme or parsley, for garnish
For the Mashed Sweet Potatoes:
- 2 large sweet potatoes (about 2 lbs), peeled and chopped
- 2 tbsp vegan butter or olive oil
- ¼ cup unsweetened plant milk (e.g., almond, oat)
- Salt and pepper, to taste
- Optional: pinch of smoked paprika or nutmeg for garnish
How Much Time Will You Need?
Getting everything ready and cooked takes about 35-40 minutes. Pressing the tofu needs 15-20 minutes, but you can do this while prepping other ingredients. The sweet potatoes take about 15 minutes to boil and mash, and cooking the tofu steaks takes around 10 minutes.
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by draining the tofu and pressing it for 15-20 minutes to remove extra moisture—this helps it get nice and firm. After pressing, cut the tofu into thick slices, about ¾ inch thick, to make your “steaks.”
2. Make the Marinade:
In a small bowl, mix together 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, black pepper, salt, and soy sauce. Stir until well combined for a smoky, flavorful marinade.
3. Marinate the Tofu:
Coat each tofu slice with the marinade by brushing or gently tossing. Let the tofu rest for 10-15 minutes so it can soak up all those delicious smoky flavors.
4. Cook the Sweet Potatoes:
Put the chopped sweet potatoes into a pot and cover them with water. Bring to a boil, then let them cook until tender, about 15 minutes. Drain well once cooked.
5. Mash the Sweet Potatoes:
Return the drained sweet potatoes to the pot or a bowl. Add vegan butter and your choice of plant milk. Mash everything together until smooth and creamy. Season with salt and pepper to taste, and keep warm while you cook the tofu.
6. Cook the Tofu Steaks:
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Place the tofu steaks in the pan and cook for 4-5 minutes on each side, or until they develop a nice brown crust and become slightly crispy on the edges.
7. Assemble and Serve:
Plate a generous scoop of mashed sweet potatoes, then top with the smoky tofu steaks. Garnish with fresh thyme or parsley, and sprinkle a little smoked paprika over the mash to add color and a touch of extra smoky flavor.
8. Enjoy Immediately:
This dish is best served warm while the tofu has a lovely crust and the mashed sweet potatoes are creamy and comforting.
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great and actually gets a firmer, chewier texture after thawing. Just thaw it completely in the fridge overnight and press out any excess water before marinating and cooking.
How Do I Store Leftover Tofu Steaks and Mashed Sweet Potatoes?
Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat tofu steaks in a skillet over medium heat to keep them crispy, and warm mashed sweet potatoes gently in the microwave or on the stove with a splash of plant milk to loosen the texture.
Can I Make This Recipe Gluten-Free?
Absolutely! Just be sure to use tamari or another gluten-free soy sauce instead of regular soy sauce to keep it gluten-friendly.
What Can I Serve with Smoky Tofu Steak and Mashed Sweet Potatoes?
This dish pairs well with steamed greens like kale or spinach, a crisp salad, or roasted vegetables for a balanced and colorful meal.