Prepare Tofu: Start by pressing the tofu to remove excess liquid for a crispy texture. Slice it into 8 equal slabs, ensuring more surface area for that delicious marinade.

Make Marinade: In a mixing bowl, combine tamari, maple syrup, mirin, sesame oil, barbecue sauce, sriracha, crushed garlic, garlic powder, liquid smoke, salt, and black pepper. This blend will create a flavorful soak for your tofu!

Marinate Tofu: Place the tofu slabs in a shallow dish, pouring the marinade over them to coat thoroughly. Cover and let it sit for at least 15 minutes—longer if you want a deeper flavor!

Cook Sweet Potatoes: While the tofu marinates, peel and cube the sweet potatoes. Boil them in salted water until fork-tender, about 6 minutes. Drain well once cooked.

Pan-Fry Tofu: Heat olive oil in a skillet over medium heat. Add the marinated tofu slabs and cook for about 6 minutes on one side. Flip them twice, frying a total of around 10 minutes until they are golden brown and slightly charred.

Finish Mashed Potatoes: In a bowl, mash the sweet potatoes with plant-based milk, vegan butter, crushed garlic, and black pepper. Aim for a smooth, creamy consistency that is mouthwatering and comforting.

Serve: On a plate, make a generous bed of mashed sweet potatoes, layer the crispy tofu on top, drizzle with any remaining marinade, and finish with a sprinkle of fresh parsley for a burst of color.