Warm the olive oil in a large frying pan set over medium heat. Add the garlic, fennel seeds, chilli flakes, and oregano; cook for 3–4 minutes until fragrant and golden.

Increase the heat to medium–high; add the courgettes, onion, peppers and a pinch of salt and cook for 15–20 minutes, until tender and golden.

Pour the tinned tomatoes into a medium saucepan, along with 800ml of water and crumble in the stock cube. Bring to the boil, then add the orzo and cook for 5–6 minutes, stirring frequently to prevent it sticking. Remove the pan from the heat and set aside.

Stir the tomatoey-orzo into the vegetables, then add the tofu. Set aside a handful of basil and some lemon zest and stir the remainder through the orzo mixture. Pour over the lemon juice and season generously.

To serve, drizzle over a little olive oil and scatter over the remaining basil and lemon zest.