Press the tofu by removing the packaging, placing it on a cutting board, and placing a paper towel in between the tofu and a couple of books. Allow liquid to drain out of the tofu block.

Meanwhile, cut the potatoes into small, bite-sized pieces, slice the bell peppers into strips, and chop the zucchini. Cube the avocado and set it aside.

Warm 1 TBSP of the avocado oil in a large skillet over medium heat. Add the potatoes and sprinkle 1 TSP of Old Bay seasoning on top. Allow the potatoes to cook until moderately tender, about 10 minutes, tossing a few times.

Chop the tofu into small square pieces and place it in a bowl. Add in the remaining avocado oil (1 TBSP) and Old Bay seasoning (1 TSP), and toss to coat evenly. Pour the tofu pieces into a large skillet over medium heat. Cook until browned and crispy, then carefully flip the pieces and cook the other sides.

Once the potatoes are a bit tender but not fully done, add in the bell pepper slices and zucchini. Sprinkle in the salt, and cook until the veggies are tender, tossing often.

Transfer the tofu into the veggie skillet. Add in the avocado cubes and gently toss the mixture. Add more salt to taste if necessary.

Serve the stir-fry while it's warm with toast, English muffins, croissants, or all on its own!