In a medium bowl, mix together the ingredients for the tofu marinade: olive oil, curry powder, coconut sugar, garlic powder, cayenne, salt and pepper. Add tofu cubes and toss with the marinade. Let sit while you chop all your veggies, or place the tofu in the fridge for up to 24 hours.
When tofu is done marinating, add 1 tablespoon of olive oil to a large pot and place over medium high heat. Once oil is hot, add in tofu and cook for 3-6 minutes until tofu begins to brown and crisp up. Slowly stir tofu so that it browns on all sides as best you can. Once tofu is done browning, transfer to a plate and set aside.
In the same large pot, place over medium heat and add ½ tablespoon olive oil, plus garlic, mushrooms, onion, bell pepper and carrots. Saute for 5 minutes until mushrooms and onions begin to cook down.
Next add in brown rice, coconut milk, water, peas, yellow curry powder, turmeric, salt, pepper. Bring mixture to a light boil, then cover, reduce heat to low and cook for 40-45 minutes, then remove from heat and let sit for 10 minutes before fluffing rice with a fork.
Carefully fold in the tofu, dried cranberries and cilantro. Serves 6.