1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1/2-inch cubes.
2. Combine 1 tablespoon oil and next 4 ingredients in a medium bowl. Set aside.
3. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, zucchini, and bell pepper; stir-fry 8 to 10 minutes or until tofu is browned and vegetables are crisp-tender. Add oil mixture; cook 1 minute, stirring gently. Serve with lemon wedges, if desired.
Reduce meal prep time by using jarred, prepeeled garlic cloves instead of peeling them yourself. Look for them in the refrigerated produce section at your supermarket.