1Cook rice in 1 1/2 cups water as directed on package, omitting margarine and salt.
2Meanwhile, in small bowl, combine 1 cup water, soy sauce, cornstarch and red pepper flakes; blend well. Set aside.
3Heat oil in large nonstick skillet or wok over medium heat until hot. Add onion and bell pepper; cook 3 to 4 minutes or until onion is tender. Add 2 tablespoons water and zucchini; cover and cook until all vegetables are tender.
4Add chicken substitute pieces and tomatoes; cook until thoroughly heated. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Serve mixture over rice.