In your large pot, crumble in your extra firm tofu with your hands. Turn the heat on to medium-high, and sauté for about 5 minutes until it starts to pick up a little color.
Add in the diced pepper and onion, and stir to incorporate. Once the pepper is brighter green and the onion starts to look translucent, add in olive oil, soy sauce, maple syrup, Liquid Smoke, and Salsa Ranchera. Stir to coat your tofu, and let that cook together for about 5 minutes.
Add in the canned diced tomato and beans with the liquid they are packed in. Sprinkle in the salt, pepper, garlic powder, and turmeric. Stir, and simmer for 15-20 minutes, uncovered, until you are satisfied with the level of liquid in your chili, and happy with the flavor.