Preheat the oven to 425F and line a large sheet pan with parchment paper. Bring a large pot of salted water to a boil.

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).

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.

Slice the pressed tofu block into even ½-inch cubes, then transfer to a medium-size bowl. Toss with the tapioca flour, 1 tablespoon of olive oil, garlic powder, salt, and chili powder until evenly coated. Transfer to the sheet pan in a single layer and bake for 30 minutes, tossing halfway through.

Add the vegetable broth, garlic powder, rosemary, salt, black pepper, and chili powder to the pot with the sweet potatoes. Mash with a potato masher (or a fork if you don’t have one) until nearly smooth, and no large pieces remain. Salt to taste, cover, and set aside.

Heat the remaining oil, vegetable broth, apple cider vinegar, coconut aminos, and maple syrup in a large skillet over medium heat. Bring to a simmer 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 in the sauce.

To serve, evenly divide the sweet potato mash and maple cider tofu.