One of the fairly easy, fairly healthy dishes I find myself relying on a lot when Andy goes away (and even a bit when he's here) is tofu scramble. The beauty of the scramble is in its variability--there are so many different flavour combinations, veggies and other add-ins that can be used so it doesn't get monotonous.
This scramble was actually more veggie than tofu. It had potatoes, broccoli, capsicum and grated carrot. The flavours were nothing too extreme--some cumin, and then brown rice vinegar, bragg's, and fresh dill after the heat was turned off. Served with some multi-grain toast spread with miso, this was a great dinner that was done quickly but left me feeling satisfied (and all full of carby, proteiny goodness).