Begin by heating the olive oil in a large, deep skillet over medium heat. Once the oil is hot, add the diced onion and minced garlic. Sauté until they turn soft and aromatic, ensuring not to burn the garlic.

Add the cubed eggplant to the skillet and stir it in. Allow it to cook for approximately 5 minutes until it begins to soften and soak up the flavors.

Next, incorporate the chopped red and yellow bell peppers, sliced zucchini, and cubed tofu. Stir gently to combine all ingredients evenly. Cook for an additional 5 minutes, stirring occasionally to prevent sticking.

Pour in the diced tomatoes and season the mixture with smoked paprika, dried thyme, salt, and black pepper. Stir everything together thoroughly and bring the mixture to a gentle simmer.

Reduce the heat to low, cover the skillet with a lid, and allow the ratatouille to cook for 20-25 minutes. Stir occasionally to ensure the vegetables cook evenly and the flavors meld beautifully.

Once the vegetables are tender and the sauce has thickened slightly, remove the skillet from the heat. Sprinkle freshly chopped parsley on top for a vibrant finish.

Serve the ratatouille warm, either as a satisfying main dish or a versatile side. Enjoy its rich, hearty flavors!