Finely dice the red onion and red bell pepper, then remove the kale leaves from their tough stems and chop them.

Whisk the turmeric, ground cumin, chili powder, and water in a mixing bowl until a smooth sauce forms.

Heat the skillet over medium heat, then add the diced red onion and red bell pepper.

Season the vegetables with half the sea salt and half the black pepper, then sauté until softened, about 5 to 7 minutes.

Add the chopped kale to the skillet, then season it with the remaining sea salt and black pepper.

Sauté the kale until wilted, about 2 to 3 minutes, then push all vegetables to one side of the skillet.

Crumble the firm tofu into the empty side of the skillet, then pour the prepared spice sauce over the tofu.

Stir the tofu and vegetables together, then cook until the tofu is lightly browned and heated through, about 5 minutes.