In a medium bowl, mix together the ingredients for the tofu marinade: olive oil, ½ tbsp of curry powder, coconut sugar, cayenne, and a pinch of salt and pepper. Add tofu cubes and toss with the marinade. Let sit for at least 10 mins. For more flavour, let sit overnight in the fridge.
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 the tofu and cook for 3-6 minutes until it browns and becomes crisp. Slowly stir the tofu so that it browns on all sides. When the 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, minced garlic, sliced mushrooms, and chopped onion. Saute for 5 minutes.
Add in the rice, coconut milk, water, remainder of curry powder (1 tbsp), turmeric, and a pinch of salt and pepper. Bring mixture to a light boil, cover, reduce heat to low and cook for 40-45 minutes. Remove from heat and let sit for 10 minutes before fluffing rice with a fork.
Add the tofu mixture and stir gently. Garnish with cilantro or parsley.