Heat oil in skillet until hot. Add mustard seeds and when they begin to pop add leek and saute for 2 minutes. Add crumbled tofu and continue sauting for 2 more minutes. Add water, tamari, and spices. Cover and cook until all water is cooked off. Serve with sprouts. I also saute with red pepper, black olives, celery and often throw in a handful of leftover brown rice whenever possible.