Start by pressing the extra firm tofu to eliminate excess moisture, then slice into 8 evenly thick slabs.

In a mixing bowl, combine tamari, maple syrup, mirin, toasted sesame oil, barbecue sauce, sriracha, minced garlic, and liquid smoke. Whisk until smooth.

Place sliced tofu slabs into the marinade, allowing to soak for at least 15 minutes.

Peel and cube the sweet potatoes, boil in salted water for about 6 minutes until fork-tender.

Heat a skillet over medium heat with olive oil, add marinated tofu slabs and cook for about 6 minutes on each side.

Once sweet potatoes are cooked, drain and return to the pot; add plant-based milk and vegan butter, then mash until smooth.

To serve, spoon creamy mashed sweet potatoes onto plates, top with crispy smoky tofu, and garnish with parsley.