In a food processor, chop up the cauliflower into rice-like size chunks. Set aside.
Dry tofu between paper towels, toss with the turmeric and set it in a bowl for later.
In a wok, bring your 2 cups of water to a boil and toss the kale in there, cooking for a few minutes. Drain the kale and set it aside to keep the tofu and cauliflower company.
In that same wok, heat up some cooking spray over medium high heat. Add the onions and cook them for a few moments until they start to become translucent. Add the garlic, cook another 30 seconds, and add the peppers. Cook another minute or so, refresh the cooking spray if needed, then add the turmeric-tofu crumbles. Toss everything about, letting the tofu fry a bit.
After tofu has fried enough, toss in the cauliflower rice and kale, soy sauce, and chili sauce. Keep tossing and letting everything fry for a few minutes. When the flavours are to your liking, take off the heat.