Set a large nonstick skillet on the stove and line a plate with a clean kitchen towel.

Prep the tofu: Put the tofu on the towel-lined plate. Fold the towel over the tofu.

Set a second plate or a small pan on top of the tofu and let it press for 10 minutes to remove some water.

While the tofu presses, finely chop the onion.

Cut the bell pepper into small pieces about the size of the chopped onion.

Finely chop the tomatoes.

Mince the garlic and grate the ginger.

Get the vegetables ready: Unwrap the tofu and crumble it into bite-size pieces over a bowl or plate. The pieces should be uneven, like soft scrambled eggs.

Place the skillet over medium heat and add the oil.

Start the masala: Add the cumin seeds to the hot oil. Cook for about 30 seconds, until they sizzle and smell fragrant.

Add the onion to the skillet with 1/2 teaspoon of the salt. Cook for 3 to 4 minutes, stirring often, until the onion softens and starts to look clear.

Add the bell pepper to the skillet. Cook for 2 to 3 minutes, stirring often, until the pepper starts to soften.