HEAT the oil in a frying pan over a medium heat. COOK the onion and zucchini for 10 minutes until golden brown, stirring occasionally. ADD the tomatoes and cook for 5 minutes. CRUMBLE the tofu with the back of a fork then add to the pan with the basil, salt and pepper and mix to combine. COOK for 2 minutes, then stir in the Parmesan and heat through. SERVE on lightly buttered toasted ciabatta or whole wheat English muffins.

Variations: Use different vegetables like mushrooms, spinach and peppers. Replace the Parmesan with crumbled feta. Use chopped parsley instead of basil.