Instructions: 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 to 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 to 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 to 2 minutes or until the tomatoes start to soften. Taste and adjust seasonings, as needed.

This recipe yields 4 to 6 servings.

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