Tofu Marsala

Preheat the oven to 425°F. Add potatoes and a pinch of salt to a small saucepan and cover with 1 inch water. Bring to a boil. Simmer until potatoes are tender, 10 to 15 minutes. Drain potatoes and return to the pot. Add butter and a pinch of salt and pepper and mash potatoes with a fork until smooth. Set aside, covered.

Add green beans, 2 tsp olive oil, thyme, and mustard to a baking sheet and toss. Roast until green beans are browned in places, 8 to 10 minutes. Sprinkle with salt and pepper. (4-serving meal: use 4 tsp olive oil)

Add cornstarch and 2 tbsp cold water to a medium bowl and stir. Add bouillon cube and 1 cup hot water and crush the boullion cube with a fork to help dissolve. Set aside the broth. (4-serving meal: use 4 tbsp cold water, 2 bouillon cubes, 2 cups hot water)

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add tofu and a pinch of pepper, toss, and arrange tofu in a single layer. Cook until tofu is browned and crisp, 3 to 5 minutes per side. Transfer crispy tofu to a plate. (4-serving meal: use 2 tbsp olive oil) TIP: Work in batches for the 4-serving meal.

Return the large nonstick skillet to medium heat with 1 tbsp olive oil. Add mushrooms and cook until they begin to brown, 3 to 5 minutes. Add shallot and garlic and cook until fragrant, 1 to 3 minutes. Add Marsala wine and cook until reduced, about 1 minute. Add broth and bring sauce to a boil. Cook until slightly thickened, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)

Return tofu to the skillet with the sauce and bring to a simmer. Taste and add salt and pepper as needed. Divide the tofu Marsala between plates and serve with roasted mustard herb green beans and buttery mashed potatoes. Tuck in!