I love to use some of my best leftovers for lunch.
Today, I crumbled about 2 oz. of extra firm tofu and 1/2 cup millet ( that I had cooked and refrigerated a few days ago.) I put the 2 ingredients into a bowl, with a shake of whole wheat bread crumbs. I rolled the tofu and grains into the crumbs and then simmered them in a frying pan with 1 teaspoon of olive oil for about 5 minutes.
I then added some sliced black olives and sliced carrots along with sliced parsnips and simmered for another 5 minutes, or until the carrots for your taste. At the end, I also stirred in a teaspoon of plum sauce and some turmeric for some added flavor.
Here is the Crumbled Tofu with Grains