I have tried courgette, aubergine, and tofu in various restaurants and cafes, and the results have been just as wide spread. While some dishes were full of flavour, others have been completely bland.
The key is how they are cooked and what they are cooked with. These ingredients don't have much flavour in themselves, and contain a lot of water. What they are good at, however is bulking up a meal and absorbing the flavour of other things.
I have found that using an air fryer is an excellent way of reducing the water content the ingredient contain, but at the same time, maximising the absorption of the flavoured liquid you add.
This tofu stir fry is quick, easy to make, healthy, and sure to fill you up. If you don't have an air fryer, then simply divide the recipe into batches and use a traditional frying pan.