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Tofu Steak with Mashed Sweet Potato

Tofu Steak with Mashed Sweet Potato: A Flavorful Vegan Delight

This Tofu Steak with Mashed Sweet Potato is a delicious vegan meal, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu Steak
  • 1 block Extra Firm Tofu Needs pressing for best texture.
  • 3 tablespoons Tamari Gluten-free soy sauce substitute.
  • 1 tablespoon Maple Syrup Adds natural sweetness.
  • 2 tablespoons Mirin Rice vinegar with sugar works as a substitute.
  • 1 tablespoon Toasted Sesame Oil Substitute with another flavorful oil if needed.
  • 2 tablespoons Barbecue Sauce Hoisin sauce is a great alternative.
  • 1 teaspoon Sriracha Omit for less heat.
  • 2 cloves Garlic Clove Minced.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Liquid Smoke Omit if preferring a lighter taste.
  • to taste Salt Adjust according to preference.
  • to taste Pepper Adjust according to preference.
  • 1 tablespoon Extra Virgin Olive Oil For frying.
For the Mashed Sweet Potatoes
  • 2 cups Sweet Potatoes Peeled and cubed.
  • 1/2 cup Plant-Based Milk Almond or coconut milk recommended.
  • 2 tablespoons Vegan Butter Plant-based margarine can substitute.
  • 1/4 cup Fresh Parsley Chopped for garnish.

Equipment

  • Tofu Press
  • non-stick skillet
  • mixing bowl
  • Potato Masher

Method
 

Step-by-Step Instructions
  1. Begin by pressing the extra firm tofu to remove excess moisture for about 15–20 minutes. Slice into 8 slabs.
  2. Whisk together tamari, maple syrup, mirin, toasted sesame oil, barbecue sauce, sriracha, minced garlic, garlic powder, liquid smoke, salt, and pepper. Marinate tofu for at least 15 minutes.
  3. Peel and cube sweet potatoes into even 1-inch pieces. Boil until fork-tender, about 6–8 minutes, then drain.
  4. In a non-stick skillet, heat olive oil over medium heat. Cook marinated tofu slabs for about 6 minutes, flip, and cook for another 4–5 minutes.
  5. Mash the drained sweet potatoes, adding plant-based milk and vegan butter until creamy. Season with garlic, salt, and pepper to taste.
  6. Serve by creating a bed of mashed sweet potatoes on each plate, placing crispy tofu steaks on top, and garnish with parsley.

Nutrition

Serving: 1plateCalories: 320kcalCarbohydrates: 45gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 12000IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Press tofu thoroughly and marinate longer for enhanced flavor. Adjust seasoning for mashed sweet potatoes as desired.

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