Drain the tofu over the sink to get as much water out as possible. Place a cheesecloth or double paper towel on a plate or cutting board. Put the tofu brick on one side of the towel and fold the towel over the tofu to cover it. Place a heavy pan or object on top of the tofu to press it. This will squeeze more of the water out. Let it stand while you’re preparing the other ingredients.
Tear or chop the kale into small pieces, about the size of a half dollar. Set aside.
Slice the bell peppers into slim strips. You can also add mushrooms, onions, shallots or any other kind of delicious veggies. Don’t go overboard with the quantity unless you adjust the seasoning amounts or it won’t taste as good.
Cut the tempeh into small squares. Set aside.
Add the seasonings to a small bowl. Then add 1/4 cup water to the seasonings bowl and stir to mix well.
Heat 1/2 cup vegetable broth in a large pan over medium heat. Add the bell peppers and cook until slightly tender. About 1 to 2 minutes. Then add the minced garlic and cook for another minute while stirring. Add more broth if needed.
Add the kale to the pan and cover to steam the kale for 1 to 2 minutes. This will make it soft and remove the bitter taste that some kale has.
While the kale is cooking, scrape the tofu with a fork to crumble it into small scrambled egg size pieces.
Move the veggies to one side of the pan and add the tofu to the other side. Cover and cook for 1 to 2 minutes to heat the tofu.
Sprinkle the seasoning mixture over the tofu and veggies, 80% on the tofu. Stir the tofu until it takes on a yellow hue from the turmeric. Then add the tempeh on top of the tofu. Cover and cook for 1 minute.
Stir all the veggies, tempeh and tofu together in the pan over heat until mixed and heated through.
Serve immediately. Refrigerate leftovers for up to 5 days.