If I want to make two weeks' worth (six servings), I'll make a double batch with a larger pan. I put three servings in the fridge and freeze the other three so I can microwave it to add to soups, salads, Buddha bowls, roasted veggies, or curries.
This is a basic recipe, so get creative and play around with the flavours. Sometimes I add cumin or ginger, depending on my mood (I know, I'm really living on the edge!). You could also marinate your tofu first for extra bold flavour. Tofu is such an easy way to add a protein boost to any meal and if it's ready to go in the fridge, there's no excuse not to eat it!