Maple Cider Tofu with Sweet Potato Mash
I’m not kidding when I say this is a top favorite recipe of mine! This maple cider tofu is perfect for a fall dinner, I paired it with a sweet potato mash, if you’re not following the grocery list, pair with some rice or a simple kale salad. This recipe is originally from my November 2024 grocery series where I turned a $50 grocery haul into five meals. Here’s a link to the long-form video of the recipe with detailed instructions.
Maple Cider Tofu with Sweet Potato Mash Ingredient Notes
Firm tofu: Pressing and baking the tofu gives it a crispy exterior that soaks up the tangy-sweet maple cider glaze. Tofu is a versatile plant-based protein that takes on the flavor of whatever it’s cooked with—perfect for this bold, fall-inspired sauce.
Pure maple syrup: Pure maple syrup adds a natural, rich sweetness that perfectly balances the tanginess of the apple cider vinegar in the glaze. Its caramel-like flavor deepens as it simmers, creating a warm, cozy taste that complements the savory tofu. It also helps thicken the sauce and gives the tofu a glossy, sticky finish. Be sure to use 100% pure maple syrup for the best flavor and results.
Sweet potatoes: Naturally sweet and creamy when mashed, sweet potatoes provide a cozy, comforting base. They’re packed with vitamin A and fiber, making them a nutrient-dense complement to the savory tofu.
Coconut aminos: A gluten-free, lower-sodium alternative to soy sauce, coconut aminos lend a rich, umami depth to the maple cider sauce without overpowering it. Tamari or low-sodium soy sauce can be used as substitutes, depending on dietary needs.
Maple Cider Tofu with Sweet Potato Mash
4
servings25
minutes40
minutesThis maple cider tofu is perfect for a fall dinner.
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Ingredients
- FOR THE MAPLE CIDER TOFU
14 ounce block firm tofu
2 tablespoons tapioca flour, arrowroot starch (can sub cornstarch)
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1/2 teaspoon kosher salt, additional to taste
1/2 teaspoon chili powder
1/2 cup low-sodium vegetable broth
2 tablespoons apple cider vinegar
2 tablespoons coconut aminos (can sub tamari* or reduced-sodium soy sauce)
2 tablespoons pure maple syrup
- FOR THE SWEET POTATO MASH
4 medium sweet potatoes, peeled and cut into 1-inch pieces
1/2 cup low-sodium vegetable broth
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon kosher salt, plus additional to taste
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
Directions
- Press the tofu: Wrap the tofu block in a clean kitchen towel or paper towels and place it on a plate. Place a level, heavy object on top to press the tofu block for 20 minutes (or use a tofu press).
- Preheat the oven to 425ºF and line a large sheet pan with parchment paper.
- Evenly slice the pressed tofu block into 1/2-inch cubes, then transfer to a medium-size bowl. Add the tapioca flour, 1 tablespoon of olive oil, garlic powder, salt, and chili powder, and toss until the tofu is evenly coated. Transfer to the prepared sheet pan in a single layer and bake for 30 minutes, tossing halfway through.
- Prepare the Sweet Potato Mash: Bring a large pot of salted water to a boil. When the water is boiling, add the sweet potatoes. Reduce the heat to medium and simmer until fork tender, 10 to 12 minutes. Remove from the heat, drain, then add the potatoes back to the pot, off heat.
- Add the vegetable broth, garlic powder, rosemary, salt, ground black pepper, and chili powder to the pot with the sweet potatoes. Mash with a potato masher or fork until nearly smooth and no large pieces remain. Salt to taste, cover, and set aside.
- Finish the tofu: Heat 1 tablespoon of olive oil, the vegetable broth, apple cider vinegar, coconut aminos, and maple syrup in a large skillet over medium heat. Bring to a simmer and cook for 10 minutes to allow the sauce to reduce. Salt to taste, then remove the skillet from the heat and add the baked tofu. Stir to fully coat the tofu in the sauce.
- To serve, evenly divide the sweet potato mash and maple cider tofu among 4 plates or bowls.
Notes
- STORE IT: Refrigerate the tofu and sweet potato mash in separate sealed containers for up to 4 days. Freeze the sweet potato mash for up to 3 months.
- REHEAT IT: From refrigerated, transfer to a microwave-safe dish and microwave until warmed, 1 to 2 minutes. From frozen, thaw the sweet potato mash in the refrigerator for at least 8 hours or overnight, then microwave, or return to a saucepan over medium-low heat for about 5 minutes.
- Tofu: Swap for extra-firm high-protein tofu and skip the pressing. Swap for 1½ pounds of boneless, skinless chicken thighs or chicken breast, cut into 1-inch cubes. Skip the tapioca flour and bake until the chicken reaches an internal temperature of 165ºF, about 15 to 20 minutes.
- If you don’t have a potato masher, you can make this a sweet potato purée using a blender or food processor. Once the sweet potatoes are steamed, add them to a blender or food processor along with the liquid and spices. Blend until completely smooth, about 60 seconds.
- Tamari: Tamari is saltier than coconut aminos or low-sodium soy sauce. If you are using tamari, omit added salt and then salt to taste from there. Otherwise you will end up with too salty of a sauce.
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Is the amount of broth correct? We used 1/2 cup for the sweet potatoes and for the glaze and they are very soupy
Hi! Yes 1/2 cup for the mash and 1/2 cup for the glaze. You can see it in action in the YouTube video if that’s helpful! The 1/2 cup is to help mash down the potatoes, if you just mashed them you up can let them sit on the counter for about 15 minutes and they should thicken back up!
Yum! Made this today and the salty-sweet flavour and crispy texture of the maple-glazed tofu were perfectly complemented by the savoury, smooth mashed sweet potatoes. I added some broccoli to the tofu tray at the halfway mark to add some green to the dish. Will definitely be making this again!
Hi! 🙂 I’d love to make this today but I don’t have any broth on hand – would water be okay to use in place of it?
Thoroughly enjoyed this dinner but how did I get the impression there was cider in the recipe! I bought a bottle of cider and it went unused. LOL
You never miss with a tofu recipe! I added a little sriracha to the glaze in lieu of chili powder and it gave it a nice kick. This is officially on my dinner rotation!
We unexpectedly LOVED this recipe. And have made it 5 more times since. Thanks!
This was so flavorful and hearty, which is not always the case with tofu recipes! I loved the method for coating for the tofu – it worked really well to make it crispy. I also served this with rice and roasted broccoli.
The tofu was delicious but it didn’t pair as well with sweet potatoes as we hoped. We added corn starch to the sauce because we like the sauce thicker.
Am I crazy, or are the ingredients for the sweet potato part not included on the list (the rosemary, sweet potatoes themselves, measurements for the spices in the potatoes vs with the tofu)? I’m sure I could make an educated guess but would love specifics. Looking forward to making this–it looked so good in the video!