Drain, pat dry, and crumble tofu; arrange on paper towels to absorb excess liquid. Set aside.

Chop onion and bell pepper.

Heat a medium nonstick skillet, lightly coated with spray, over medium-high heat. Add onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until onion is translucent.

Add tofu, coriander, cumin, turmeric, and salt and pepper (if desired); cook 3 to 4 minutes, until tofu is heated through.

Divide tofu mixture evenly between corn tortillas; garnish with cilantro (if desired) and salsa.

Serve immediately, or store tofu mixture refrigerated in a tightly sealed container for up to 4 days. Heat and spoon into tortillas just before serving.