Press 300 grams of firm tofu to remove excess water. Crumble the tofu into small pieces using your hands or a fork.
Heat 2 tablespoons of oil in a non-stick pan over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, and sauté until the onion turns translucent.
Add 1 chopped tomato, 1 chopped green bell pepper, and 1 chopped red bell pepper to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add the crumbled tofu to the pan, along with 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and salt to taste. Mix well to combine the spices with the tofu and vegetables.
Cook the tofu scramble for another 5-7 minutes, stirring occasionally, until the tofu is heated through and the flavors have melded together.
Garnish with chopped coriander leaves and serve hot with toasted bread or paratha.