I recommend using a deep, wide pan to accommodate as many vegetables as possible.
For instance, zucchini and red bell peppers take longer than tomatoes, so cook the other vegetables first. If the tomatoes cook too long, they lose too much moisture and get mushy! And no one likes mushy tomatoes.
Cook the vegetables in order of density. The densest foods, for instance, add and cook last. That way, everything cooks perfectly without getting soggy.
Use a small amount of water or vegetable broth when sauteeing the vegetables if the vegetables start to stick to the bottom of the pan.
Next, add the tofu mixture to heat through.
Omit the black salt if you don't want an "eggy" taste.