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 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. (4-serving meal: use 4 tsp olive oil)

Stir together cornstarch, broth concentrate, and 1 cup hot water. Set broth 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 crispy tofu to plate and wipe skillet clean. (4-serving meal: use 2 tbsp olive oil) (TIP: Work in batches for the 4-serving meal.)

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. (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!