Preheat the oven to 350 degrees F (175 degrees C).

Heat a nonstick pan over medium heat. Add oil, onion, curry leaves, mustard seeds, fennel seeds, cumin seeds, salt, and black pepper. Cook for 5 minutes. Add jalapeno and bell pepper and cook for 2 minutes more. Add potatoes and cook for another 10 minutes. Transfer mixture to a large glass casserole dish.

Bake in the preheated oven for 15 minutes.

Meanwhile, combine tofu, turmeric, black pepper, onion powder, and garlic powder in the same nonstick pan over medium heat. Break tofu into scrambled egg consistency and cook for 5 minutes. Add nutritional yeast and cook over low heat for about 1 minute more. Remove from heat and add cilantro.

Remove casserole dish from the oven and add tofu mixture; stir to combine and return to the hot oven.

Continue baking for 10 minutes more. Let rest 5 minutes before serving.