Drain tofu and pat dry with a paper towel. Using your hands, crumble tofu into pieces. Place in a strainer and press out excess moisture with the back of a spoon.

Meanwhile, to a 12" nonstick skillet on medium-high, add sweet potatoes and 1 cup water. Bring water to a boil, then educe heat to a simmer, stirring occasionally. Cover and cook 8 to 10 minutes, until sweet potatoes are mostly tender and liquid has evaporated. To skillet, add tofu, sprinkling turmeric on tofu and stirring to combine. Season with salt and pepper.

To skillet, add oil and stir in bell pepper, beans, corn and chili powder. Cook 6 to 8 minutes, until peppers are tender and tofu is browned, adding 1/4 cup water if too dry. Serve immediately with a squeeze of lime and chopped cilantro, if desired.

Source: Hannaford fresh Magazine, January February 2024