📖 Instructions

1. First, let's prep those veggies! Finely chop the onion, bell pepper, and tomatoes. If you're feeling fancy, you can even finely dice the zucchini. Smaller pieces cook faster and more evenly, you know?
2. Next up, the tofu! Crumble your block of extra-firm tofu into a bowl. This is easiest if the tofu is slightly chilled, it'll crumble much better. Try it! It's quite satisfying..
3. Heat a drizzle of olive oil in your skillet over medium heat. Once it's shimmering, add the chopped onions and bell peppers. Sautee those bad boys until they soften, about 5-7 minutes. Don't burn them, we want them tender!
4. Now, toss in the spices! Add the cumin, coriander, turmeric, and ginger. Stir everything together and cook for another minute or two, letting those beautiful aromas fill your kitchen. Seriously, it smells amazing at this stage!
5. Time for the tofu! Add the crumbled tofu to the skillet and cook for about 5-7 minutes, stirring frequently, until it's lightly browned and heated through. Make sure to break up any large clumps of tofu, we're going for a scramble, remember?
6. Finally, stir in the chopped tomatoes and zucchini (if using). Season generously with salt and pepper to taste. Cook for another 2-3 minutes, until the tomatoes have softened and the zucchini is tender-crisp. We're aiming for perfection here!
7. Serve it up! This scrumptious scramble is absolutely divine on its own. But, you can also serve it with warm pita bread, couscous, or even a side of fluffy scrambled eggs. The options are endless, my friend!