Vegan Tofu and Zucchini Skillet

Pat the pressed tofu dry with a clean kitchen towel or paper towels, then cut it into bite-sized cubes.

Heat the olive oil in a large skillet over medium-high heat.

Add the tofu cubes in a single layer and sear for 6 to 8 minutes, turning occasionally until golden brown on most sides.

Add the sliced zucchini and minced garlic to the skillet with the tofu. Season with dried oregano, salt, and black pepper.

Sauté everything together for 5 to 6 minutes, stirring frequently, until the zucchini is tender-crisp and the garlic is fragrant.

Remove the skillet from the heat, drizzle with fresh lemon juice, toss well to combine, and serve immediately.