Tofu Steak with Mashed Sweet Potato

A smoky, savory tofu steak marinated before pan frying and laid on top of a bed
of garlicky, herby mashed sweet potatoes. With extra umami marinade drizzled
over top.

Servings: 4 people*

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Course:

Main Course Dinner

Keywords:

Instructions

1 Press the tofu gently, yet firmly with a folded paper towel or clean kitchen
towel to drain excess liquid. Slice the tofu into 8 pieces. Whisk together the
marinade ingredients (everything from the tamari to the black pepper). Place the
tofu slices into a large shallow dish (a square baking dish works great!), and
pour the marinade over top. Let marinate for at least 15 minutes. The longer it
sits, the better the flavor!
2 If you haven't already, peel and cube the sweet potato while the tofu marinates.
3 When the tofu is done marinating, heat a tablespoon of oil in a large frying pan
or skillet over medium heat. Once warm, add the tofu and reduce the heat to
medium low. Fry for 6 minutes. Keep the extra marinade off to the side.
4 Get started on the sweet potatoes while the tofu fries in the pan. Add the
peeled and cubed sweet potato to a large pot and add enough water to cover the
potatoes. Add the teaspoon of salt. Bring the pot to a boil, then simmer
uncovered for 6 minutes or until fork tender. Drain and place the potatoes in a
large bowl.
5 After the tofu has cooked on one side for 6 minutes, flip each piece and fry for
about 2 minutes before flipping a final time for 2 minutes. Turn off the heat.
6 To the bowl with the potatoes, add the plant-based milk, vegan butter, and
crushed garlic. Add freshly cracked black pepper, taste, and add more if
desired. You can stir in some freshly minced parsley here too.
7 To serve, spoon some mashed sweet potato onto a plate and serve a few slabs of
tofu steak on top. Brush extra marinade over the tofu. Garnish with freshly
minced parsley.

Tofu Steak with Mashed Sweet Potato

Course:

Keywords:

🧂 Ingredients

Instructions

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