In a large pan, bring to medium-high heat and add olive oil (enough to cover pan and then some)

Toss in onion and let simmer until yellow

While onion is caramelizing, slice other vegetables and add pepper and salt into pan

Lower heat slightly and add zucchini and a dash of water for moisture

Re-season with all seasonings, this time; add pan lid and let simmer

While zucchini is softening, acquire another pan and dice tofu; be sure to completely drain tofu and squish out as much moisture as possible

Bring second pan to medium heat; add olive oil; add diced tofu and season heavily, add soy sauce conservingly (not a word but roll with it) to avoid 

Let simmer, draining liquid periodically

At the same time, check on vegetables: onion should be medium-yellow/orange and zucchini should be soft when you press against it. If not, lower heat, add a dash or two more of water, and wait for it to soften. If it has, add mushrooms and a dash of water

Once tofu has absorbed flavor, take off from heat and set aside

Acquire halloumi; slice into sizes of your choosing (larger surface area --> more crispy)

On heated small to medium sized pan, pour a generous coat of olive oil and place slices of halloumi on surface; heat should be medium/medium-high; season cheese and flip when bottom is crispy; repeat until both sides are crispy and seasoned

Gather meal prepping containers or dishes and allot mixed greens roughly two-thirds of bowl/dish

Add vegetables on one side; add tofu on one half of the other side; add halloumi on remaining quarter

Serve with toast and Catalina low-fat dressing (optional)

Bon appetit!