Chop up peppers, zucchini, and any other vegetable of your choice into small pieces. Once those are cut, turn the stove onto medium/low heat, and put a little bit of olive oil into the pan. The key is to wait until the oil heats up before putting anything in. Once the oil noticeably heats up, throw in the cut vegetables. Stir them around so they evenly cook. When they are cooking, thinly chop up scallions. Once the vegetables begin to brown, throw in the chopped scallions as well as the corn. Keep stirring the mixture around. The scallions will cook way faster than the rest of the vegetables, hence why we are putting them in right at the end. Once those lightly brown, turn off the heat immediately. Sprinkle salt and pepper to taste and then put them on a paper towel-covered plate. By doing this it will remove the excess oil. While those sit, dice up firm tofu and put it into the same pan. By putting it into the same pan, it will absorb all of he excess oil left over from the vegetables. You may need to put in a little bit more olive oil. Once the tofu begin to slightly brown, salt and pepper to taste. I personally like my tofu a little bit more crispy so I make sure each side browns evenly. Once those are done, put them on separate plate. Then, make any rice you want and any form of beans you prefer. Wash a few beds of lettuce. Layer the vegetables, tofu, rice, and beans into the lettuce. Then, add avocado and salsa and enjoy!
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