Sauté the tofu: In a large pot, heat olive oil (or vegetable broth) over medium heat. Add the cubed tofu and sauté until lightly browned on all sides, about 5-7 minutes. Remove from the pot and set aside.

Cook the aromatics: In the same pot, add the diced onion and sauté until softened, about 5 minutes. Add the garlic, turmeric, and ginger, and sauté for another minute until fragrant.

Add vegetables and broth: Stir in the vegetable broth, carrots, and zucchini. Bring to a simmer and cook for 15-20 minutes, or until the vegetables are tender.

Add coconut milk and tofu: Stir in the coconut milk and browned tofu. Simmer for an additional 5 minutes to let the flavors meld.

Finish with lemon: Add the fresh lemon juice and season with salt and pepper to taste.

Serve: Garnish with fresh cilantro if desired, and serve the soup hot for a comforting, anti-inflammatory meal.