Transfer the tofu and milk to a blender. Blend on high for 30–45 seconds until completely smooth and creamy. Season liberally with salt and pepper and blend once more to incorporate. Set aside.

Heat 1 tablespoon oil in a large pot over medium-high heat. Add the tomatoes and cook until the skins begin to split, about 1 minute.

Add the zucchini and season with salt and pepper. Cook for 5 minutes. Add a pinch of crushed red pepper, if you like.

Pour in the water and bring to a boil. Reduce heat and simmer for 20 minutes until thickened. Stir occasionally to prevent sticking.

Right before serving, stir in the basil. Taste and season once more. Turn off the heat.

Spoon the tofu into shallow bowls using a circular motion with the back of the spoon to create a divot in the center of the tofu. Next, spoon the tomatoes and zucchini in the center of the tofu. Garnish with basil and extra virgin olive oil, if you like. Enjoy!