Tofu Marsala

Preheat oven to 425°F. Cover potatoes with 1 inch water and a pinch of salt in medium saucepan. Bring to a boil, reduce heat to medium, and simmer until potatoes are tender, 10 to 15 minutes. Drain and return to pot. Add butter, 1 tbsp olive oil, and a pinch of salt and pepper and mash potatoes with fork until smooth. Cover and set aside. (4-serving meal: use 2 tbsp olive oil).

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

Combine cornstarch, broth concentrate, ½ tsp salt, and 1 cup hot water in small bowl and set aside. (4-serving meal: 2 cups hot water).

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add tofu and a pinch of pepper and cook, tossing occasionally, until browned and crisp, 4 to 6 minutes. Transfer to plate. (4-serving meal: use 2 tbsp olive oil). TIP: Work in batches for the 4-serving meal.

Return same skillet to medium heat with 1 tbsp olive oil. Add mushrooms and cook until beginning 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, bring to a boil, and cook until slightly thickened, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil).

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