Smoky Tofu & Sweet Potato Mash

This Smoky Tofu & Sweet Potato Mash is one of my go-to comfort meals.

It’s hearty, full of flavor, and comes together with just a few good ingredients.

You’ve got sweet potatoes that mash up buttery soft, and crispy tofu with that smoky-spicy edge.

Everything just works together in the best way.

It’s perfect when you want something filling but still wholesome.

What You’ll Need

2 medium sweet potatoes, peeled and cut into chunks
1 tablespoon olive oil
1 block (14 oz) firm tofu, pressed and cut into cubes
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon soy sauce
2 tablespoons plant-based milk (like oat or almond)
Salt and black pepper, to taste
Optional: chopped parsley for garnish

Why I Love This Recipe

This is the kind of meal that makes you feel good without needing much. I started making it on lazy Sunday nights when I didn’t want to think too hard about dinner. The tofu gets crispy and smoky, and the mash is naturally sweet and creamy—it’s the perfect combo of textures and flavors.

Packed with plant-based protein and fiber
Naturally gluten-free
Super satisfying and filling
Simple ingredients, big flavor
Works great as a meal or a side

Servings: 2 large or 3 small
Cook Time: 35 minutes

Why This Recipe Works (Quick Science)

Tofu crisps up beautifully when pressed, which removes moisture and helps it brown in the pan. The sweet potatoes are starchy and creamy when boiled, making them easy to mash without butter. Smoked paprika adds that “just grilled” flavor even without a grill.

Pro Tips

Press tofu for at least 10 minutes to remove extra water
Cut sweet potatoes into equal chunks so they cook evenly
Don’t overcrowd the pan when crisping tofu—give it space
Add milk slowly to the mash so it doesn’t get too loose
Taste as you go—seasoning is key here

Tools You’ll Need

Medium pot
Frying pan
Mixing bowl
Potato masher or fork
Knife and cutting board
Wooden spoon or spatula

Substitutions and Variations

Swap sweet potatoes for regular potatoes or mashed cauliflower
Use tamari instead of soy sauce for a gluten-free option
Add chili flakes for heat
Mix in sautéed spinach or kale for extra greens
Use coconut milk for a richer mash flavor

Make Ahead Tips

You can press the tofu and cut the sweet potatoes ahead of time. Store them in the fridge until you’re ready to cook. You can also mash the sweet potatoes in advance and reheat gently with a splash of plant milk.

How to Make Smoky Tofu & Sweet Potato Mash

Step 1: Boil the sweet potatoes

Add 2 peeled and chopped sweet potatoes to a pot of salted water. Bring to a boil, then simmer for 15–20 minutes until fork-tender.

Step 2: Press and cube the tofu

While the potatoes cook, press the tofu for 10 minutes to remove water, then cut into even cubes.

Step 3: Season the tofu

In a bowl, toss tofu cubes with 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and 1 tablespoon soy sauce until evenly coated.

Step 4: Pan-fry the tofu

Heat a pan over medium heat. Add the tofu cubes and cook for 8–10 minutes, turning occasionally, until crispy and browned on all sides.

Step 5: Mash the sweet potatoes

Drain the cooked sweet potatoes and return them to the pot. Add 2 tablespoons plant-based milk, salt, and pepper to taste. Mash until smooth and creamy.

Step 6: Assemble and serve

Scoop the mashed sweet potatoes into a bowl. Top with the crispy smoky tofu and garnish with chopped parsley and an extra pinch of smoked paprika if you like.

Leftovers and Storage

Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat tofu in a pan or oven to get it crispy again. Sweet potatoes can be microwaved with a splash of milk to re-soften.

Common Mistakes

Not pressing the tofu—it’ll steam instead of crisp
Overcooking the tofu and drying it out
Mashing sweet potatoes without seasoning—don’t forget the salt
Using too much milk in the mash, making it runny
Crowding the pan when frying tofu

What to Serve With

Steamed greens like broccoli or kale
A simple mixed green salad with lemon vinaigrette
Roasted Brussels sprouts
Warm pita or flatbread

FAQ

Can I bake the tofu instead of frying?
Yes, bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.

Is there a way to make this oil-free?
You can skip the oil and air-fry or bake the tofu, but it won’t be as crispy.

Can I freeze this?
The tofu freezes well, but mashed sweet potatoes change texture when frozen—so it’s best enjoyed fresh.

What kind of tofu should I use?
Firm or extra-firm tofu works best for crispiness.

Final Thoughts

This Smoky Tofu & Sweet Potato Mash is one of those meals that looks simple but tastes like something special. It’s satisfying, easy to make, and full of flavor that feels comforting and bold at the same time. If you try it, I’d love to hear how it went—leave a comment with your thoughts or any twists you added!