• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces.
• To a medium pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
• Drain and return potatoes to the same pot, off heat.

• Meanwhile, peel, halve, then cut half the onion into 1/4-inch slices. 
• Core, then cut sweet and green peppers into 1/2-inch slices.
• To a parchment-lined baking sheet, add peppers, sliced onions and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
• Roast in the middle of the oven for 10 min. (NOTE: Veggies will continue to roast in step 4.)

• Meanwhile, cut remaining onion into 1/4-inch pieces. Set aside to make gravy in step 4.
• Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and tofu. Pan-fry for 2-3 min per side, until golden.
• Remove from heat.

• When veggies have roasted for 10 min, carefully remove the pan from the oven. Move veggies to one side of the sheet. Transfer tofu to the other side of the sheet.
• Roast in the middle of the oven for 6-8 min, until veggies are tender and tofu is golden. 
• Transfer tofu to a cutting board. Rest tofu, covered, for 5 min.

• Meanwhile, reheat the same pan over medium-high. 
• When hot, add 1 tbsp (2 tbsp) butter, then chopped onions. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender.
• Sprinkle Gravy Spice Blend over onions, then stir to coat. 
• Add 1 cup (1 1/2 cups) water, Worcestershire sauce and broth concentrate. Bring to a simmer.
• Cook for 2-3 min, stirring often, until gravy thickens slightly.

• Roughly mash 1/2 tbsp (1 tbsp) butter and sour cream into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper. 
• Thinly slice tofu. 
• Divide tofu, smashed potatoes and veggies between plates. 
• Spoon gravy over tofu, potatoes and peppers.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and roast tofu the same way the recipe instructs you to season and roast pork chops, decreasing roasting time to 6-8 min, until golden.