Using your fingers, crumble the tofu into a small bowl. Sprinkle the onion powder, garlic powder, and turmeric over the top of the tofu, toss well to evenly coat the tofu, and set aside. In a non-stick skillet, saute the cubed potatoes in the olive oil for 7-10 minutes, or until lightly browned around the edges. Add the orange pepper, green onion, and garlic, and saute an additional 2 minutes. Add the reserved tofu and peas, and saute the mixture an additional 3-5 minutes while stirring constantly or until potatoes are tender. Add the remaining ingredients, stir well to combine, and cook the mixture an additional 1-2 minutes or until the tomatoes start to soften. Taste and adjust seasonings, as needed.

Serves 4 - 6