Chop the onion, tomato, and bell pepper into cubes.
Heat the pan with a little oil or butter. Add the onions, bell pepper, and tomato to the pan and cook for 3 minutes to soften.
Crumble the tofu and add it to the pan, stirring to combine with the vegetables.
In a small bowl, stir together the spices. Add 1 tbsp of water to the spices and mix to combine, then pour into the tofu scramble and stir until everything is well-mixed.
Cook for 5 minutes to allow the flavors to come together, then drizzle with fresh lemon if desired and serve.
This recipe is for 2 servings.Be careful not to overcook the tofu, as this can make it dry and crumbly. Extra scramble can be stored in the refrigerator for 3-5 days. It keeps very well, so I recommend doubling or tripling the recipe for easy meal prep!