Prepare the vegetables: Preheat the oven to 425°F. Quarter the red bliss potatoes. Wipe the mushrooms clean with a damp kitchen towel, and thinly slice. Peel and mince the shallot and garlic. Drain the tofu and slice into ½ inch thick squares.

Roast the vegetables: Add the quartered potatoes, 2 tsp vegetable oil, and French mustard & herb blend to a baking sheet and toss to evenly coat. Arrange the potatoes cut side down and roast for 10 minutes. Remove sheet from the oven and add the green beans, grape tomatoes, 2 tsp vegetable oil, and a

Make the broth: Whisk the cornstarch and 2 tbsp cold water in a medium bowl. 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.

Crisp the tofu: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the sliced tofu and a pinch of pepper. Cook until browned and crispy, 5 to 6 minutes per side. Transfer the crisped tofu to a plate.

Make the marsala sauce: Return the skillet to medium heat with 1 tbsp olive oil. Add the sliced mushrooms and cook until they begin to brown, 3 to 5 minutes. Add the minced shallot and minced garlic and cook until fragrant, 2 to 3 minutes. Add the Marsala wine and cook until reduced, 1 to 2 minutes. Add

Serve: Return the crispy tofu to the skillet with the Marsala sauce and bring to a simmer. Taste, and add salt as necessary. Divide the tofu Marsala, roasted mustard herb potatoes, green beans, and tomatoes between large plates. Bon appétit!