Breaded Tofu with Mashed Potatoes and Green Beans

This dinner was actually "quickly" put together because I hadn't planned what to make and it was already dinnertime when we got back from seeing Harry Potter and the Order of the Phoenix on Saturday. I say "quickly" because who chooses to make mashed potatoes from scratch when trying to make dinner in a hurry? I don't like using tofu when it hasn't been pressed, so I sliced it and pressed the slices while the potatoes were boiling. I then dipped the tofu slices in a mixture of soy sauce, broth powder, water, and nutritional yeast and coated it in some seasoned flour (all purpose flour, nutritional yeast, garlic powder, and onion powder). I let that dry for a few minutes, then dipped the tofu in the broth again and then coated it in bread crumbs. I fried the tofu for a few minutes on each side. For something I put together on the fly, it turned out really well and I plan on making it again (perhaps baking it when I have more time to spend on it).
For the mashed potatoes, we cut peeled potatoes into chunks and boiled them for 15 minutes (or until soft). We drained the potatoes, then mashed them with a couple of tablespoons of Earth Balance Whipped, then stirred in plain soymilk until the consistency was right. I'm not sure how much soymilk we wound up using, as my boyfriend was in charge of making the potatoes while I was coating the tofu.
Sadly we are all out of the home-canned green beans, so we used some organic canned ones from the grocery store. They are still good, but not as good as the home-canned ones. We prepare the beans by heating them on the stove with a bit of salt, lots of freshly ground black pepper, and some liquid smoke. Mmmm....