Tofu Marsala

Preheat the oven to 425°F. Halve the potatoes. Wipe the mushrooms with a slightly damp paper towel and thinly slice. Peel and mince the shallot and garlic. Drain the tofu, pat dry with paper towels, and slice into ½ inch thick squares.

Add the potatoes to a baking sheet and toss with 2 tsp vegetable oil and the mustard & herb blend. Arrange the potatoes cut side down, and roast until crispy and browned, about 20 to 22 minutes. Add the broccoli to a separate baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until browned in places, about 8 to 10 minutes.

In a medium bowl, combine the cornstarch with 2 tbsp cold water. Add the bouillon cube and 1 cup hot water. Crush the boullion cube with the back of a fork to dissolve slightly. Set the broth aside.

Place a large nonstick skillet over medium-high heat and add 1 tbsp olive oil. Once the oil is hot, add the tofu squares and a good pinch of pepper. Toss to coat, arrange in a single layer, and cook until browned and crisp, about 5 to 7 minutes. Flip the tofu and continue to cook until the second side is crisp, about 3 to 5 minutes. Transfer the crisped tofu to a plate.

Return the skillet to medium heat with 1 tbsp (2 tbsp) olive oil. Add the sliced mushrooms and cook until they begin to brown, about 3 to 5 minutes. Add minced shallot and garlic and cook until fragrant, about 1 to 3 minutes. Add the marsala wine and cook until reduced, about 1 minute. Add the broth and bring to a boil. Cook until slightly thickened, about 3 to 5 minutes (5 to 7 minutes).

Return the crispy tofu to the skillet with the marsala sauce and bring to a simmer. Taste and season with salt and pepper. To serve, divide the tofu marsala, roasted mustard herb potatoes and broccoli between large plates. Enjoy!