Heat the oil in a heavy-based saucepan or karahi over a medium heat and add the cumin seeds, whole dried chili and about two-thirds of the shredded ginger, and fry for 30 seconds until aromatic.
Add the carrots, celery and zucchini and fry for 5–6 minutes, or until the vegetables are just softening but not browned and still have a little crunch. Add the peppers, salt, turmeric and chili powder, and fry for a further 3–4 minutes.
Lower the heat, add the tofu to the pan and gently stir everything together for about five minutes, then add the tomato and heat through. Stir in the vinegar, ground cumin and curry powder, scatter with the remaining shredded ginger, and serve.