Cut the tofu into small cubes. In a bowl mix the cubes with 1 tablespoon soy sauce, ginger, and garlic.
Place ramen in hot water and set aside for 5 minutes or until noodles become soft. Drain and rinse with cold water. Divide the noodles into the number of bowls you want.
Sauté the tofu mixture in a saucepan for 5 to 8 minutes.
Add the broth to the saucepan with tofu. Bring to boil, then add the rest of the soy sauce and the tomato sauce. Then add zucchini and mushroom. Cook for 6 to 8 more minutes.
Pour the broth into the bowls with the noodles.
Sprinkle with cilantro and serve with lime wedges.