Smoky Tofu Steak with Creamy Mashed Sweet Potatoes
A delightful plant-based dish featuring marinated smoky tofu steaks served with creamy mashed sweet potatoes.
Ingrédients
For the Tofu Steaks
- 1 block firm tofu Press to remove moisture before marinating.
- 2 tablespoons soy sauce Can substitute with coconut aminos for a soy-free option.
- 1 tablespoon smoked paprika
- 2 tablespoons olive oil Can substitute with vegetable broth for lower fat.
For the Creamy Mashed Sweet Potatoes
- 2 medium sweet potatoes Peel and chop into smaller chunks.
- 1/4 cup coconut milk Can use plant-based margarine instead.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Begin by gathering all your ingredients.
- Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for 15–20 minutes.
Marination
- Slice the pressed tofu into thick steaks, approximately 1 inch thick.
- In a bowl, mix the soy sauce and smoked paprika. Lay the tofu steaks in this mixture, ensuring they are well coated. Marinate for about 30 minutes, flipping halfway through.
Cooking
- Heat olive oil in a skillet over medium heat.
- Carefully add the marinated tofu steaks and cook for 4–5 minutes on each side until golden brown and crispy.
Preparing Sweet Potatoes
- Peel and chop the sweet potatoes into smaller chunks.
- In a separate pot, bring water to a boil and add the sweet potato chunks. Cook until tender, about 15–20 minutes.
- Drain the sweet potatoes and return to the pot. Add coconut milk, salt, and pepper, then mash until smooth and creamy.
Serving
- Plate a generous scoop of creamy mashed sweet potatoes and top it with a smoky tofu steak.
- Garnish with fresh herbs or a drizzle of olive oil, if desired.
Notes
Store leftovers in an airtight container, keeping tofu and sweet potatoes separate. Best eaten fresh but can last 3-4 days in the fridge. For freezing, cool completely before placing in a freezer-safe container.