Baked Tofu with Sweet Potatoes

Of all the recipes that have become staples in my kitchen, this one holds a special place. It was born from a classic weeknight dilemma: the need for something that is both incredibly nourishing and genuinely exciting to eat. I remember the first time I pulled that sheet pan from the oven. The kitchen filled with the most intoxicating aroma—sweet, earthy roasted sweet potatoes mingling with the savory, slightly caramelized scent of the maple-soy glazed tofu. My family, usually a tough crowd when it comes to plant-based meals, was instantly intrigued. The verdict was unanimous. The tofu was perfectly firm with delightfully crispy edges, a far cry from the bland, spongy versions they’d skeptically tried before. The sweet potatoes were melt-in-your-mouth tender, their natural sweetness amplified by the heat of the oven. It was the contrast of textures and the beautiful harmony of sweet and savory that won them over. Now, this Baked Tofu with Sweet Potatoes isn’t just a recipe; it’s our go-to feel-good meal, a dish that proves healthy eating can be a celebration of flavor, not a compromise. It’s the meal that consistently leaves our plates empty and our bodies feeling fantastic.

Ingredients

Here is everything you will need to create this vibrant and satisfying dish. Each component plays a crucial role in building layers of flavor and texture.

• For the Tofu and Marinade:
  • 1 (16-ounce) block extra-firm tofu: Using extra-firm tofu is essential for achieving a dense, “meaty” texture that holds its shape and crisps up beautifully when baked.
  • ¼ cup low-sodium soy sauce or tamari: This is the umami-rich, savory backbone of our marinade. Tamari is a great gluten-free alternative.
  • 3 tablespoons pure maple syrup: Provides a gentle, natural sweetness that balances the saltiness of the soy sauce and helps the tofu caramelize in the oven.
  • 2 tablespoons olive oil: Adds richness to the marinade and helps the tofu and vegetables roast without sticking, promoting browning.
  • 1 tablespoon rice vinegar: A splash of acidity to brighten up the flavors and cut through the richness.
  • 2 cloves garlic, minced: Adds a pungent, aromatic depth that infuses the entire dish.
  • 1 teaspoon grated fresh ginger: Brings a warm, zesty spice that pairs wonderfully with the sweet potatoes and soy.
• For the Sweet Potatoes and Assembly:
  • 2 large sweet potatoes (about 2 pounds), peeled and cubed: These are the sweet, starchy, and nutrient-packed co-star of the dish. Cubing them into 1-inch pieces ensures they cook evenly and become tender.
  • 1 tablespoon olive oil: Just enough to coat the sweet potatoes, helping them to roast and develop a slightly crispy exterior.
  • ½ teaspoon salt: Enhances the natural flavor of the sweet potatoes.
  • ¼ teaspoon black pepper: For a touch of mild, earthy spice.
  • Optional Garnish:
    • 2 scallions, thinly sliced: For a fresh, mild oniony bite and a pop of green color.
    • 1 tablespoon sesame seeds (toasted): Adds a nutty flavor and a delightful textural crunch.

Instructions

Follow these detailed steps to ensure your baked tofu is perfectly crispy and your sweet potatoes are tender and caramelized. The key to this recipe lies in a few simple techniques that make all the difference.

Step 1: The Crucial Tofu Preparation

This first step is the most important for achieving a fantastic tofu texture. Do not skip it!

1. Drain the Tofu: Open the package of tofu and pour out all the water. Place the block of tofu on a plate lined with a few paper towels or a clean kitchen towel.
2. Press the Tofu: Place another layer of paper towels or a second towel on top of the tofu. Put something heavy on top—a cast-iron skillet, a few cookbooks, or some canned goods work well. Let the tofu press for at least 30 minutes. This process removes excess water, allowing the tofu to absorb the marinade more effectively and to become firm and crispy rather than soft and steamy when baked.
3. Cube the Tofu: Once pressed, unwrap the tofu. You will notice it is visibly firmer and thinner. Cut the block into 1-inch cubes and place them in a shallow dish or a large zip-top bag.

Step 2: Crafting the Flavor-Packed Marinade

While the tofu is pressing, you can prepare the delicious marinade that will transform it.

1. Combine Ingredients: In a small bowl, whisk together the low-sodium soy sauce (or tamari), pure maple syrup, 2 tablespoons of olive oil, rice vinegar, minced garlic, and grated ginger.
2. Marinate the Tofu: Pour about two-thirds of this marinade over the cubed tofu. Gently toss to ensure every piece is evenly coated. Reserve the remaining one-third of the marinade for later—this will become our finishing glaze.
3. Let it Infuse: Allow the tofu to marinate for at least 20 minutes at room temperature. If you have more time, you can cover and refrigerate it for up to 4 hours for an even deeper flavor.

Step 3: Preparing the Sweet Potatoes

1. Preheat Your Oven: Position a rack in the center of your oven and preheat it to 400°F (200°C). High heat is key for getting that beautiful roast on the vegetables and tofu.
2. Line Your Baking Sheet: Line a large, rimmed baking sheet with parchment paper. This is a game-changer for easy cleanup and prevents anything from sticking.
3. Season the Sweet Potatoes: Place the peeled and cubed sweet potatoes directly onto the prepared baking sheet. Drizzle them with 1 tablespoon of olive oil and sprinkle with the salt and black pepper. Use your hands to toss everything together until the sweet potatoes are lightly and evenly coated. Spread them out into a single, even layer, ensuring they aren’t overcrowded.

Step 4: The Roasting Process

Now it’s time to bring everything together in the oven.

1. First Roast (Sweet Potatoes Only): Place the baking sheet with the sweet potatoes into the preheated oven. Roast for 15 minutes. Giving the sweet potatoes a head start ensures they will be perfectly tender by the time the tofu is cooked.
2. Add the Tofu: After 15 minutes, carefully remove the baking sheet from the oven. Push the sweet potatoes to one side of the pan. Arrange the marinated tofu cubes on the other side in a single layer. Discard any excess marinade from the tofu dish. Spreading everything out prevents the ingredients from steaming, which promotes browning and crispiness.
3. Second Roast (Tofu and Sweet Potatoes): Return the baking sheet to the oven. Roast for another 20-25 minutes, flipping the tofu and stirring the sweet potatoes halfway through the cooking time. The dish is done when the sweet potatoes are tender and caramelized at the edges, and the tofu is firm, browned, and slightly crispy.

Step 5: The Finishing Touch

1. Glaze and Serve: Remove the baking sheet from the oven. Drizzle the reserved one-third of the marinade over the hot tofu and sweet potatoes. Gently toss everything together on the pan. The heat from the ingredients will thicken the sauce into a beautiful glaze.
2. Garnish: Transfer the baked tofu and sweet potatoes to a serving platter or individual plates. Garnish generously with thinly sliced scallions and toasted sesame seeds before serving hot.

Nutrition Facts

This dish is designed to be as nourishing as it is delicious, offering a well-rounded nutritional profile.

• Servings: 4 servings
• Calories per Serving: Approximately 450 kcal

1. High in Plant-Based Protein (Approx. 20g per serving): The tofu provides a substantial amount of high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied long after your meal.
2. Excellent Source of Vitamin A: A single serving provides well over 100% of your daily recommended intake of Vitamin A, thanks to the vibrant sweet potatoes. This vitamin is crucial for healthy vision, immune support, and skin health.
3. Rich in Dietary Fiber (Approx. 9g per serving): The combination of sweet potatoes and plant-based ingredients makes this meal high in fiber, which aids in digestion, helps regulate blood sugar levels, and contributes to a healthy gut microbiome.
4. Source of Healthy Fats: The olive oil and tofu contribute heart-healthy monounsaturated and polyunsaturated fats. These fats are important for brain health and reducing inflammation in the body.
5. Packed with Complex Carbohydrates: The sweet potatoes offer complex carbohydrates, which provide a steady release of energy, preventing the energy spikes and crashes associated with simple sugars.

Preparation time

This recipe is perfectly suited for a busy weeknight, with most of the time being hands-off while the oven does the work.

• Active Preparation: 20 minutes (for pressing tofu, chopping vegetables, and mixing the marinade)
• Marinating Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: Approximately 1 hour and 20 minutes

How to Serve

This versatile dish can be served in a variety of ways, making it adaptable for any occasion, from a simple family dinner to impressive meal-prepped lunches.

• As a Classic Dinner Plate:
  • Serve a generous portion of the baked tofu and sweet potatoes as the main event.
  • Pair it with a side of steamed or roasted green vegetables like broccoli, green beans, or bok choy for added nutrients and color.
  • A side of fluffy quinoa or brown rice works perfectly to soak up any extra glaze.
• In a Vibrant Grain Bowl:
  • Create a foundation in a bowl with your favorite cooked grain (quinoa, farro, brown rice, or even barley).
  • Top the grains with a hearty scoop of the baked tofu and sweet potatoes.
  • Add fresh elements for texture and flavor, such as:
    • Creamy sliced avocado
    • Shredded carrots or cabbage for crunch
    • A handful of edamame
    • A final drizzle of sriracha or a squeeze of fresh lime juice for an extra kick.
• As a Hearty Salad Topper:
  • Let the tofu and sweet potatoes cool slightly.
  • Toss them with a bed of sturdy greens like kale, spinach, or romaine lettuce.
  • Add other salad fixings like cherry tomatoes, cucumber, and red onion.
  • The residual glaze on the tofu and potatoes can often serve as the dressing, but a light sesame ginger vinaigrette would also be delicious.
• For Weekly Meal Prep:
  • Divide the cooked tofu and sweet potatoes equally among 4 airtight containers.
  • Add a portion of cooked grains and a steamed green vegetable to each container.
  • Store in the refrigerator for up to 4 days for quick, healthy, and satisfying lunches or dinners throughout the week. Reheat gently in the microwave or, for best results, in an oven or air fryer to restore crispiness.

Additional tips

Elevate your dish from great to unforgettable with these five expert tips.

1. Don’t Underestimate the Press: It bears repeating: pressing your tofu is the single most impactful step for texture. If you’re often disappointed by soggy tofu, this is the reason why. Removing that water creates tiny pockets that not only soak up the marinade like a sponge but also allow the exterior to get wonderfully firm and crisp when exposed to the dry heat of the oven.
2. Line Your Pan for Perfect Results: Always use parchment paper. It serves two purposes. First, it makes cleanup incredibly easy, as the sticky, caramelized marinade won’t get baked onto your pan. Second, and more importantly, it provides a non-stick surface that is superior to just oiling the pan, ensuring your tofu cubes don’t tear or leave their crispy bottoms behind when you go to flip them.
3. Give Your Ingredients Space: The golden rule of roasting is to never overcrowd your pan. When ingredients are packed too closely together, they trap steam. Instead of roasting in the dry oven air, they will essentially steam themselves, resulting in soft, pale vegetables and tofu. Use a large enough baking sheet so that everything can lie in a single, even layer with a bit of space in between. If necessary, use two baking sheets.
4. Experiment with Spices and Vegetables: This recipe is a fantastic template for experimentation. Add a ½ teaspoon of smoked paprika or a pinch of red pepper flakes to the marinade for a smoky or spicy kick. You can also roast other hearty vegetables alongside the sweet potatoes. Chunks of red onion, bell peppers, or broccoli florets are excellent additions. Just be mindful of cooking times; add quicker-cooking vegetables like broccoli during the last 15-20 minutes of roasting.
5. Finish with a Broil for Extra Crispiness: If you love an extra-crispy, charred finish, use your oven’s broiler for the final 1-2 minutes of cooking. After tossing the tofu and sweet potatoes in the final glaze, switch the oven to a high broil and place the pan on an upper rack. Watch it very carefully, as the sugars in the marinade can go from perfectly caramelized to burnt in seconds. This final blast of intense heat creates an irresistibly crispy texture.

FAQ section

Here are answers to some of the most common questions about making this Baked Tofu with Sweet Potatoes recipe.

1. Can I use a different type of tofu?
For this recipe, it is highly recommended to use extra-firm or super-firm tofu. These varieties contain the least amount of water and hold their shape extremely well during pressing, marinating, and baking, which is key to a firm, chewy, and crispy result. Firm tofu can work in a pinch, but it will be slightly more delicate. You should avoid using soft or silken tofu, as they are far too delicate and will fall apart; they are better suited for smoothies, creamy sauces, and desserts.

2. My tofu didn’t get crispy. What did I do wrong?
This is a common issue with a few likely culprits. First, ensure you pressed the tofu adequately for at least 30 minutes to remove as much water as possible. Second, make sure your oven was fully preheated to 400°F (200°C); insufficient heat will steam the tofu instead of crisping it. Third, do not overcrowd the pan. Give the tofu pieces space so hot air can circulate around them. Finally, a light coating of oil in the marinade is essential, as the fat helps conduct heat and promotes browning and crisping.

3. How should I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. While you can reheat them in the microwave for convenience, the tofu will lose its crispiness. For the best results and to revive that wonderful texture, reheat the tofu and sweet potatoes on a baking sheet in a 350°F (175°C) oven or in an air fryer for 5-10 minutes until warmed through and re-crisped.

4. Is this recipe gluten-free?
This recipe can easily be made gluten-free with one simple substitution. Standard soy sauce contains wheat. To make the dish gluten-free, simply replace the soy sauce with tamari or coconut aminos. Both are excellent gluten-free alternatives that provide a similar savory, umami flavor. Always double-check the labels on your ingredients to ensure they are certified gluten-free.

5. Can I prepare any parts of this recipe in advance?
Absolutely! To save time on a busy night, you can do several steps in advance. You can press and cube the tofu and store it in an airtight container in the fridge for up to two days. You can also whisk together the marinade and store it in a jar in the fridge. The sweet potatoes can be peeled and cubed a day ahead; just store them submerged in cold water in the refrigerator to prevent them from browning. When you’re ready to cook, just drain the potatoes, pat them dry, and proceed with the recipe.

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