Step 1

Fill a pot with water, and bring to a boil over high. Carefully drop pepper halves into water, and cook until beginning to soften, 3 to 5 minutes. Remove pepper halves, and place, cut side down, on paper towels to drain.

Step 2

Preheat oven to 350ºF. Line a large baking sheet with parchment. Heat 1 tablespoon of the oil in a large skillet over medium. Add onion, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add slaw, carrots, hemp seeds, and ginger; sprinkle with 1/2 teaspoon of the salt, and cook, stirring occasionally, until vegetables are tender, about 2 minutes. Stir in curry powder, turmeric, cumin, black pepper, and chili powder, if desired. Cook, stirring constantly, until spices are toasted, about 1 minute. Add remaining 1 tablespoon oil; crumble tofu into skillet. Add coconut aminos, and stir in remaining 1/2 teaspoon salt. (You’ll need less salt if you use tamari.) Cook, stirring often, until warmed through and well combined, about 2 minutes.

Step 3

Place bell pepper halves, cut side up, on prepared baking sheet. Divide tofu among pepper halves, mounding slightly. (Cover and refrigerate any extra tofu for another use.)

Step 4

Bake until warmed through and lightly toasted on top, about 20 minutes. Sprinkle with cilantro just before serving, if desired.