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Boil the cubed potatoes until tender. Drain and return to the pot. Add the minced garlic, butter, yogurt (if using), nutritional yeast (if using), pulverized black and white peppercorns. Mash until smooth and creamy. Season with flake salt to taste.
Preheat oven to 200°C/400°F (fan/convection setting). Arrange the vegetables on a baking tray and drizzle with olive oil. Sprinkle with granulated garlic, smoked paprika, flake salt, and black pepper. Roast for 30 minutes, stirring halfway through.
Coat tofu evenly with olive oil and sage & onion seasoning on all sides. Place on a lined baking tray and pre-roast for 20-30 minutes until golden. Remove from oven and let cool. In a medium mixing bowl, combine Panko breadcrumbs, fresh herbs, mayo, Dijon, sherry, salt, and pepper. Let sit for a few minutes. Crust each block of tofu with the breadcrumb mixture. Roast for another 20-30 minutes until golden and crispy.
Combine the vegetable broth, Dijon mustard, and maple syrup in a saucepan. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened. Season with black pepper. Add a cap full of browning gravy sauce for color and flavor. Serve hot over the crusted tofu and roasted vegetables.