Start by draining and pressing as much water out of the tofu as you can. One way to do this is to wrap the tofu in a clean tea towel, place a heavy skillet on top, and let it sit for about 10 minutes. Revisit the Pro Tip for another method that does take some preplanning but works beautifully.

While you're waiting on the tofu, fire up the gas cooktop (or grill) over medium-low heat. Place the green bell pepper directly on top of the grate. Carefully allow the green pepper to char slightly on all sides. If you don't have a gas cooktop or grill, you can broil the green pepper for 1 to 2 minutes, then turn and slightly char the other side. 

Add charred bell pepper, chopped onion, garlic, and date to a food processor (or blender) and process into a sauce. If the mixture is stiff, add 1 to 2 tablespoons of water to thin it out. It should be the consistency of a blended salsa.

Preheat a dry skillet over medium heat. Once hot, add the tofu. Yes, it will stick, but don't worry about it. Let the seasonings cook in the hot pan to develop crisp brown bits. Using a stiff spatula, scrape the brown bits while breaking down the tofu into a crumble.

Reduce heat to medium-low. Add the dry spices and coconut aminos and stir well to incorporate. Let cook for a minute or two. (It should smell amazing!)

Stir in tomato paste, apple cider vinegar, and green pepper sauce mixture from the food processor (or blender) into the pan with the tofu and let cook uncovered over medium-low heat for about 5 to 7 minutes.