Press the extra firm tofu to remove excess moisture for about 15 minutes.

Slice the tofu into eight uniform slabs.

In a mixing bowl, whisk together tamari, maple syrup, mirin, toasted sesame oil, barbecue sauce, sriracha, fresh garlic, garlic powder, liquid smoke, salt, and black pepper.

Place the sliced tofu slabs in the marinade, ensuring they are fully coated and marinate for at least 15 minutes.

Peel and cube the sweet potatoes, then bring a pot of salted water to a boil. Cook the sweet potato cubes for about 6 minutes until fork-tender.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the marinated tofu slabs and cook for about 6 minutes until crispy.

In a large bowl, mash the cooked sweet potatoes and mix with plant-based milk, vegan butter, garlic, and black pepper.

Plate the dish by arranging mashed sweet potatoes and topping with crispy tofu steaks. Garnish with fresh parsley if desired.

Serve hot with steamed or roasted vegetables.