Cauliflower and Tofu Ragout
Fry tofu until golden (2 batches if using more than one pound). Saute the garlic and red pepper flakes in olive oil to imfuse the flavor. Add chopped tomatoes and thier juice, basil, salt, and pepper. Cover and bring mixture to a boil. Cook 3 minutes, then add cauliflower.
Tossing occasionally, cook until the cauliflower is tender but not mushy, about 15 minutes. Return the tofu to the pot, and stir in the peas and zucchini. Cook until heated through, about 3 minutes.