Fill a pot with water, and bring to a boil over high. Carefully drop pepper halves into water, and cook until beginning to soften, 3 to 5 minutes. Remove pepper halves, and place, cut side down, on paper towels to drain.
Preheat oven to 350ºF. Line a large baking sheet with parchment. Heat 1 tablespoon of the oil in a large skillet over medium. Add onion, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add slaw, carrots, hemp seeds, and ginger; sprinkle with 1/2 teaspoon of the salt, and cook, stirring occasionally, until vegetables are tender, about 2 minutes. Stir in curry powder, turmeric, cumin, black pepper, and chili powder, if desired. Cook, stirring constantly, until spices are toasted, about 1 minute. Add remaining 1 tablespoon oil; crumble tofu into skillet. Add coconut aminos, and stir in remaining 1/2 teaspoon salt. (You’ll need less salt if you use tamari.) Cook, stirring often, until warmed through and well combined, about 2 minutes.
Place bell pepper halves, cut side up, on prepared baking sheet. Divide tofu among pepper halves, mounding slightly. (Cover and refrigerate any extra tofu for another use.)
Bake until warmed through and lightly toasted on top, about 20 minutes. Sprinkle with cilantro just before serving, if desired.