First off, brine the tofu. Open the packaged tofu and discard the liquid in it. Then, set the tofu block on a cutting board and cube it into bite-sized pieces.

Add about 4 cups of water and 4 teaspoons of salt to a pan, and bring it to a boil on a stovetop set to medium-high heat. When the water is bubbling, add in the cubed tofu. Turn the heat on the stovetop to high and let the tofu simmer in the salted water for about 5 minutes.

Turn the stove off and, using a slotted spoon, remove the cubed tofu from the boiling salted water. Set the tofu aside on a paper towel or kitchen towel-lined plate.

After the tofu is brined, peel and chop the onion and garlic.

Add the oil to a large skillet, and add the chopped onion and garlic to the skillet. Let this mixture sauté for about 10 minutes over medium heat. Stir this mixture often so the onion and garlic do not burn.

While this is cooking, rinse and cut the zucchini into bite-sized pieces. Also, chop up 3 chipotle peppers.

Then, add in the brined tofu, cut zucchini, smoked paprika, cumin, and cayenne, and sauté another 10 minutes, stirring often. I do not add any broth or water as the zucchini gives out some liquid as it cooks, and (to me) that is enough for this dish.

After 10 minutes or when the zucchini and tofu are slightly charred, add in the chipotle peppers and adobo sauce and stir well. Let this sauté for about a minute or so. Then remove from the heat.

Season this Vegan Chipotle Tofu Zucchini dish with some salt and pepper to taste.

Sprinkle on some fresh, chopped parsley and red pepper flakes (this is totally optional unless you are a glutton for heat, like I am) and enjoy!