Press the 14 oz firm tofu pressed and drained for at least 15 minutes: Wrap the block of 14 oz firm tofu pressed and drained for at least 15 minutes in a clean kitchen towel or several layers of paper towels and set a heavy Pot on top. Let it press for at least 15 minutes to remove excess moisture. Once pressed, crumble the 14 oz firm tofu pressed and drained for at least 15 minutes into a Mixing Bowl using your hands, leaving some larger chunks for texture — aim for a rough, scrambled-egg-like consistency.

Sauté the vegetables: Heat the 2 tbsp olive oil in a large Skillet over medium-high heat. Add the diced 1 medium yellow onion diced and 1 whole red bell pepper diced and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden. Add the 3 cloves garlic minced and cook for another 30 seconds until fragrant.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.