Beans, Tofu and Veggie Stir Fry in under 30 minutes

This has been one of the fastest, easiest, and i *think* tastiest dishes I have made since I ended up in my understocked kitchen. I got the inspiration from Heidi Swanson and her “Lemony Chickpea Stirfry”. I didn’t have a lot of the ingredients she called for, but I had others, so I thought why not?
The beauty about this recipe is that it packs a good nutritional punch, it’s delicious, and lends itself to endless variations. I’ll give you my take on it, and I’d love to hear back from you with some of your own variations.

One cup cooked pinto beans (if you need instructions on how to cook dry pinto beans, see here)
One red onion
One capsicum (bell pepper)
8 oz firm tofu (flavored or plain)
olive oil
juice of one lemon
dried basil
chili flakes, if you like your food spicy
one tomato

Add a splash of olive oil and a pinch of salt to your frying pan and toss in the onions and pinto beans.
Saute until the onions are browned and the beans get a light crust.
Add lemon juice, and basil and oregano to taste
Add capsicum and tofu, and allow capsicum to cook through, but not until they lose their crunch.
Make sure the tofu browns evenly on all the sides.
Toss with chili flakes. If you want it more spicy, add the chili flakes at the beginning with the oil.
After everything is cooked, add diced tomatoes as garnish.

I plan on serving it plain, perhaps with some plain yogurt. Any other serving suggestions?