Preheat a large frying pan over medium-high heat. Saute onion in coconut oil for about 3 minutes, until translucent. Add the garlic & saute for about 30 seconds.
Add courgette, squash, carrot & sun-dried tomatoes & saute until tender, about 3-4 minutes.
Crumble tofu into bite-size pieces & add to the pan. Cook for about 5 minutes, stirring often, until the tofu has lightly browned.
Add the curry powder, cumin, salt, pepper, lemon juice & a few splashes of water to moisten, if mixture becomes dry. Fold in the rocket salad. Cover & cook for 2-3 minutes, stirring occasionally, until the arugula begins to wilt. Serve with salsa & a slice of courgette bread, or spoon over brown basmati rice!