Cut the tofu in half and wrap in a clean kitchen towel and place something weighted over the top to press out moisture while prepping veggies. If making pesto by scratch, do this while tofu is pressing (link for pesto recipes above recipe card!).

In a large skillet on medium heat, drizzle oil and sauté onions and mushrooms until mushrooms are browned and moisture has cooked out. Add in tofu by crumbling it with your fingers over the skillet and  then add everything else under "Tofu" section, stirring well to evenly coat tofu. Stir in zucchini and cook until zucchini softens and tofu just begins to brown, then turn off heat.

Stir in ½ cup pesto, kalamata olives, and cherry tomatoes. Serve immediately, with the option to sprinkle a little vegan feta on top. Enjoy by itself or along side crispy potatoes, toast, fruit, and/or avocado slices.