INSTRUCTIONS

1. Press tofu: Pat tofu dry with paper towels and then roll in a clean, absorbent towel. Place something heavy on top, such as a cast-iron skillet, and let sit for 10 to 15 minutes. Chop produce and measure out spices while you wait.
2. Add 2 tablespoons of water to a large skillet over high heat. When the water is simmering, add onion and garlic, stirring often, until onion is soft, about 5 minutes. Add a small amount of additional water if needed to prevent sticking.
3. Meanwhile, unwrap the tofu and place it on a cutting board. Use a fork to crumble the tofu into bite-sized pieces.
4. Add chili powder, cumin, turmeric, and black pepper and let toast for 30 seconds. Add zucchini and tofu, reduce heat and cook, stirring often, until zucchini is tender, about 5 minutes. Add a small amount of additional water if necessary to prevent sticking.
5. Stir in soy sauce.
6. Serve in corn or whole grain tortillas and topped with salsa. lime juice and sliced avocado.