Tonight I didn't have much in the house but didn't want to hit the market, so I went with a scrambled tofu.
1-2 T Neutral oil, like grapeseed
Firm tofu (or silken if you prefer the texture): about ten ounces
Small onion, chopped, or ready-to-cook frozen chopped onions, about a half-cup
Broccoli - about a half cup or so fresh or frozen
Tomato - one small
cumin, salt, pepper, cilantro - fresh, dry, or frozen - to taste
tumeric - 1/2 tsp
Drain tofu, set on paper towels. Heat oil until warm. Add onions, cook until soft. Cut broccoli if necessary into small pieces and toss in. Stir a bit, get it greened up. Crumble drained tofu into pan until it's about the size of egg scrambles. Mix it all together. Add cilantro, 2 teaspoons (or more) of cumin, and mix up more. If you have some turmeric put a bit in, but not too much (it gets bitter). It's nice for color.
Slice the tomato thinly and toss it in, mix up a bit just to warm it through.
Serve with salt and pepper.
Of course this is subject to endless variations: spinach, peas, chives would be nice additions. If you've got leftover cooked boiled potatoes I can see cutting those up and adding them in. Yum.
Takes about ten to fifteen minutes to get this on the table. You can eat it as is (which is what I did) or wrap in a tortilla or scoop with toast.
Breakfast variation - with onions and potatoes.