Place drained tofu on a plate. Place another plate on top of it and put about 1 pound of weight on it (book, cans, etc) for about 20 minutes to help the liquid drain out. Pour away excess liquid.

In a bowl, crumble the tofu and sprinkle with the turmeric, onion powder, and garlic powder. Toss until coated.

Heat a large skillet over medium heat. Once hot, add the tofu mixture and mix. Stir frequently to prevent sticking. Cook until tofu is browned and crisp- about 5 minutes.

Serve on warm tortillas and top with salsa.

To store: Store any extra cooked tofu in an airtight container in the fridge. Should last about 3 days. Reheat on stovetop or by microwaving.