Wrap tofu in paper towels. Press the excess water from the block of tofu by placing something heavy atop the wrapped tofu. Leave for 15 minutes.

Prepare a piece of parchment paper or other nonstick surface. Add almonds and sugar to a medium saute pan and cook over medium high heat stirring constantly. Cook until sugar melts onto almonds. Set aside to cool on a piece of parchment paper or other non stick surface.

Remove the zest from the oranges. Juice one orange. Peel the other two oranges, segment and cut into slices.

Dice onion and bell pepper. In a medium saute pan, saute onion over medium low heat. Add juice from the orange one teaspoon at a time as needed to prevent sticking. Add bell pepper. Continue to saute until tender.

While sauteing vegetables, mix curry powder, nutritional yeast, cardamom, cinnamon, salt, and white pepper. Crumble the tofu and mix with seasoning.

Add seasoned tofu to the sauteed vegetables then the remaining orange juice and maple syrup.
Saute for about 5 minutes to heat tofu, cook off excess liquid and blend flavors.

Serve with orange slices and topped with sugared almonds.