Tofu Marsala

Preheat the oven to 425°F. Halve the potatoes. Thinly slice the mushrooms. Peel and mince the shallot(s) and garlic. Drain the tofu, pat dry, and slice into ½ inch thick squares. TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

Add halved potatoes, 2 tsp (4 tsp) vegetable oil, and the French mustard & herb blend to a baking sheet, and toss. Arrange potatoes cut-side down and roast until crispy and browned, 20 to 22 minutes. Add broccoli, 2 tsp (4 tsp) vegetable oil, and a pinch of salt and pepper to a separate baking sheet. Roast until browned in places, 8 to 10 minutes.

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

Heat 1 tbsp (2 tbsp) olive oil in a large non- stick skillet over medium-high heat. Add tofu squares 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. TIP: Work in batches for the 4 serving meal.

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

Return crispy tofu to the skillet with the sauce and bring to a simmer. Taste, and add salt and pepper as necessary. Divide the tofu Marsala with roasted mustard herb potatoes and broccoli between plates. Enjoy!