Smoky Tofu Steak with Mashed Sweet Potatoes is a simple meal that packs a lot of flavor and comfort. The tofu has a nice smoky taste that makes it feel hearty and satisfying, while the mashed sweet potatoes add a sweet and creamy balance. It’s a dish that feels both cozy and fresh at the same time.
I love making the tofu nice and crispy on the outside while keeping it soft inside—there’s something really satisfying about that texture contrast. I usually marinate the tofu for a bit to let all the smoky flavors soak in, which makes the whole meal taste even better. Plus, sweet potatoes are easy to mash and make the perfect little bed for the tofu to sit on.
This dish is great for a weeknight dinner when you want something filling but not too heavy. Sometimes I like to add a simple green salad on the side or some steamed veggies to keep it balanced. It’s one of those meals that feels a bit special but isn’t too complicated to pull together, so it’s perfect for when I’m craving something tasty without too much fuss.
Key Ingredients & Substitutions
Firm or Extra-Firm Tofu: This tofu holds its shape well, perfect for frying into steaks. If tofu isn’t your thing, try tempeh or seitan for a similar texture and protein boost.
Sweet Potatoes: Their natural sweetness balances the smoky tofu nicely. You can substitute with regular potatoes or butternut squash if needed.
Smoked Paprika: The main source of smoky flavor. If you don’t have it, liquid smoke or chipotle powder can be good substitutes, but use less, as they’re stronger.
Tahini Sauce: Adds creaminess and a bright, nutty taste. If you don’t have tahini, sunflower seed butter mixed with lemon juice and water works well.
How Do You Get That Perfect Crispy, Smoky Tofu Steak?
Pressing tofu is key to removing excess water so it crisps up instead of steaming. Wrap tofu in towels and press with a heavy object for 20 minutes.
Next, coat tofu evenly with the smoky spice mix. Don’t skip this step—it builds the bold flavor and crust.
Cook tofu in a hot pan with olive oil over medium-high heat. Let it cook undisturbed for 4-5 minutes per side to form a nice crust. Flip carefully to keep tofu intact.
Patience here makes a big difference—avoid flipping too soon or pressing down, which can break the tofu or stop it from crisping.
Finally, keep tofu warm while you mash the sweet potatoes, so everything comes together nicely for serving.
Equipment You’ll Need
- Large pot – for boiling sweet potatoes, it’s big enough to cook them evenly.
- Cutting board and knife – to peel and cube the sweet potatoes and prepare tofu steaks.
- Kitchen towels or paper towels – for pressing the tofu to remove excess moisture.
- Heavy object (like a cast-iron skillet or a stack of books) – to press the tofu flat and help it hold its shape.
- Non-stick skillet or frying pan – for cooking the tofu steaks until crispy and smoky.
- Mixing bowls – to combine spices and make the tahini sauce.
- Potato masher or fork – to mash the sweet potatoes until smooth.
- Whisk or spoon – to stir the tahini sauce and seasonings.
Flavor Variations & Add-Ins
- Use 1/4 cup barbecue sauce instead of the tahini sauce for a smoky, sweet flavor.
- Top with chopped nuts like walnuts or pecans for crunch and extra flavor.
- Add sautéed spinach or kale on the side for more greens and color.
- Mix in grated cheese or vegan cheese on the mashed sweet potatoes before serving for extra richness.
How to Make Smoky Tofu Steak with Mashed Sweet Potatoes
Ingredients You’ll Need:
For The Tofu Steaks:
- 1 block (14 oz) firm or extra-firm tofu
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder (optional for heat)
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking)
For The Mashed Sweet Potatoes:
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 1 tablespoon vegan butter or olive oil
- ¼ cup unsweetened plant-based milk (like almond or oat milk)
- Salt, to taste
For The Tahini Sauce and Garnish:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1-2 tablespoons water (to thin sauce, as needed)
- 2 tablespoons chopped fresh chives or green onions
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This whole dish takes about 35-40 minutes from start to finish. Pressing the tofu for 20 minutes can be done while boiling the sweet potatoes, making efficient use of your time.
Step-by-Step Instructions:
1. Press and Prepare The Tofu:
Wrap the tofu block in a clean dish towel or several paper towels. Place a heavy object on top, like a cast iron pan or a few books, and let it press for at least 20 minutes. This helps remove excess moisture so the tofu can crisp up nicely when cooked.
2. Cook The Sweet Potatoes:
While the tofu is pressing, peel and cut the sweet potatoes into cubes. Boil them in salted water until they’re soft and easily pierced with a fork, about 15-20 minutes. Drain and set aside.
3. Season The Tofu:
Slice the pressed tofu into thick steaks, about 1-inch thick. In a small bowl, mix smoked paprika, ground cumin, garlic powder, chili powder (if using), salt, and pepper. Rub this spice mix all over each tofu steak evenly.
4. Cook The Tofu Steaks:
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the tofu steaks and cook for 4-5 minutes on each side, allowing a crispy, dark golden crust to develop. Remove from heat and keep warm.
5. Make The Mashed Sweet Potatoes:
In a bowl, mash the cooked sweet potatoes with vegan butter (or olive oil), plant-based milk, and salt to your liking. Mash until smooth and creamy, adding more milk if needed for the consistency you prefer.
6. Prepare The Tahini Sauce:
In a small bowl, whisk together tahini, lemon juice, a pinch of salt, and enough water to create a smooth, pourable sauce.
7. Plate and Serve:
Spread the mashed sweet potatoes on a plate. Arrange the tofu steaks on top, then drizzle with the tahini sauce. Garnish with chopped chives or green onions and a sprinkle of freshly ground black pepper.
Enjoy!
This smoky tofu steak with creamy mashed sweet potatoes makes for a satisfying meal that’s full of flavor and comforting textures. Perfect for a weeknight dinner or any time you want a tasty, wholesome dish!
Can I Use Frozen Tofu for This Recipe?
Yes! Freezing tofu changes its texture to be firmer and more absorbent, which can make it even better for this recipe. Thaw it fully in the fridge overnight and press well before cooking.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat tofu steaks gently in a skillet to maintain crispiness, and warm mashed sweet potatoes in the microwave or on the stovetop, adding a splash of plant milk if needed.
Can I Substitute Tahini Sauce With Something Else?
Absolutely! You can swap tahini for a simple vegan yogurt dip, barbecue sauce for a smoky twist, or even a drizzle of olive oil and lemon juice for a lighter finish.
Can I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free as long as you use gluten-free spices and plant-based milk. Always check labels to be safe, especially with sauces or spice blends.