Remove the tofu from the package and pour out the water. Set in a tofu press or in between a few hand towels and underneath several very heavy books for at least 20-30 minutes.
Meanwhile, prep your veggies.
In a large skillet, heat the oil and add the onion, garlic, and spices, and cook over medium heat, stirring often for about 6 minutes. (NOTE: I don't often use oil with veggies but for this recipe I do; otherwise I have found the tofu to stick).
Add the peppers and zucchini and cook a remaining 6-8 minutes, stirring often.
Crumble the tofu over the veggies, stir well, and cook a final 5 minutes.
Serve over tortillas with toppings of your choice (my faves are salsa, cilantro, and black beans with a side of hash browns or breakfast potatoes), or serve alongside avocado toast.