I just found this recipe and OMG I feel it can be very versatle using many types of veggies.
The vegtables it calls for are great too but I think you could add most anything.

Crispy Tofu and Vegetables

    SERVINGS: 4 servings CARB GRAMS PER SERVING: 15   Rated :  Not yet rated      

Nutrition Facts Per Serving:

• Servings: 4 servings
• Calories 151
• Total Fat (g) 6
• Saturated Fat (g) 1
• Sodium (mg) 473
• Carbohydrate (g) 15
• Fiber (g) 3
• Protein (g) 9
• Vitamin C (DV%) 196
• Calcium (DV%) 6
• Iron (DV%) 14

  Diabetic Exchanges

1	12- to 16-ounce package light, reduced-fat, or regular extra-firm tub-style tofu (fresh bean curd), drained
3	tablespoons reduced-sodium teriyaki sauce or soy sauce
2	cups fresh snow pea pods (8 ounces)
1/4	cup yellow cornmeal
1/8	teaspoon ground red pepper
2	teaspoons toasted sesame oil
1	medium red sweet pepper, cut into thin strips
1	medium yellow sweet pepper, cut into thin strips
8	green onions, cut into 2-inch pieces
2	teaspoons cooking oil
1	tablespoon white or black sesame seed, toasted (optional)

1. Cut tofu crosswise into eight 1/2-inch-thick slices. Arrange slices in a single layer in a 2-quart rectangular baking dish. Pour 2 tablespoons of the teriyaki sauce over tofu; turn slices to coat. Let stand at room temperature for 15 minutes.

2. Remove strings and tips from pea pods; cut in half. Set pea pods aside. In a shallow dish combine cornmeal and ground red pepper. Drain tofu, discarding marinade. Carefully dip tofu slices in cornmeal mixture; press gently to coat both sides. Set tofu slices aside.

3. Pour 1 teaspoon of the sesame oil into a large nonstick skillet. Preheat over medium-high heat. Stir-fry sweet pepper strips for 2 minutes. Add pea pods and green onions; stir-fry for 2 to 3 minutes more or until crisp-tender.

4. Remove skillet from heat; stir in the remaining 1 tablespoon teriyaki sauce. Transfer vegetable mixture to a serving platter; cover and keep warm. Wipe skillet clean.

5. In the same skillet heat the remaining 1 teaspoon sesame oil and the cooking oil over medium heat. Cook the coated tofu slices for 2-1/2 to 3 minutes on each side or until crisp and golden brown, using a spatula to turn carefully. Serve tofu slices over vegetable mixture. If desired, sprinkle with sesame seed. Makes 4 servings.

Hey, girl I have been making a new veggies recipe that I have added chopped chicken to to increase the protein, but you can use tofu if you like it better.
I take chicken cooked any way you like and use my Pampered chef chopper to make it in small pieces. Then I microwave a half of spaghetti squash and scrape out into cassarole dish. I add my favorite spaghetti sauce, the chicken and low fat mozerrella. Then I bake it on 350 for 20-30 minutes. It is a fabulous replacement for pasta. I am only 3 months out so this works great.
Hope you like it,
Audra