Rainy: Tofu scrambles with nutritional yeast are versatile, delicious, and a convincing scrambled egg substitute if you're feeding any omnivore friends. You can basically add whatever vegetables and spices you want to, we had some left-over black beans so we thought we'd do breakfast burritos. With the black beans, this combination has a triple dose of protein, about 21 grams per serving.
For the two of us, we started with half a bell pepper and 4 mushrooms. Veggies should be sliced or diced and then sauteed at medium heat in a small amount of the oil of your choosing. Only when they're mostly cooked should you add the tofu. Cut half a package of tofu into cubes and crumble with your fingers into the pan. (Usually you should press tofu before cooking with it but with scrambled the extra moisture can be helpful so I just lightly squeeze piece before crumbling into the pan with the vegetables.)
At this point, you can sprinkle in garlic salt, and a couple table spoons of nutritional yeast. I also add a little curry powder both for spice and color. Add green onions into the pan, turn the heat off, and toss in cherry tomatoes and avocado. You don't really need them to cook, you just want them to warm up a little.
All in all this is a super adaptable recipe and should be heavily experimented on. Some other things that go well in tofu scrambles are: spinach, broccoli, field roast (or your veggie sausage of choice) etc.