Preheat oven to 425°F. Combine potatoes and a pinch of salt in small saucepan and cover with 1 inch water. Bring to a boil, reduce to a simmer, and cook until potatoes are tender, 10 to 15 minutes. Drain potatoes and return to saucepan. Add butter and a pinch of salt and pepper and mash potatoes with back of fork until smooth. Cover and set aside.

Combine green beans, 2 tsp olive oil, thyme, mustard, and a pinch of salt and pepper on baking sheet and toss. Roast until green beans are browned in places, 8 to 10 minutes.

Stir together cornstarch, broth concentrate, and 1 cup hot water in small bowl. Set broth aside.

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 crispy tofu to plate and wipe skillet clean.

Heat 1 tbsp olive oil in same skillet over medium heat. Add mushrooms and cook until browned, 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. Stir in broth and bring to a boil. Cook until slightly thickened, 3 to 5 minutes.

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 green beans and mashed potatoes. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.