For the potatoes:
Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
Bring a pot of water to a boil. Peel and chop the potato. Boil the potatoes for 4-5 minutes. Drain and transfer to a mixing bowl.
Season with garlic powder, paprika, onion powder, chili powder and salt. Transfer the seasoned potatoes on the prepared baking sheet, spread evenly and set aside.
Wash the grape tomatoes, dry them off, and place on the same prepared baking sheet. Bake the potatoes and tomatoes. After 13 minutes, take out the tomatoes and flip the potatoes. Continue to bake the potatoes for 7 more minutes (20 minutes in total).
For the tofu:
Preheat a frying pan over medium heat.
Chop the tofu and use a fork (or your clean hands) to crumble it into bite-sized pieces. Add the crumbled tofu, along with nutritional yeast, onion powder, garlic powder, turmeric, salt and pepper to the preheated pan. Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
For the sauce:
Add the soy milk, nutritional yeast, onion powder, turmeric, salt, pepper to a saucepan. Bring to a soft boil. Combine the water and cornstarch and mix well with a fork. Add to the bubbling milk and whisk. Lower the heat slightly and let the sauce thicken, whisking often. The sauce is ready when it has a sauce consistency, after a couple of minutes.
Serve the components together in a bowl.