Drain the tofu and pat dry. Wrap in a clean dish towel or several sheets of paper towel. Set something heavy on top of the block of tofu, like a cast iron pan, and let sit for at least 30 minutes.
While the tofu is pressing, add 2 tablespoons of oil to a large skillet over medium heat. Add potatoes, ½ tsp of salt and chili powder and cook, stirring frequently, for 15-20 minutes (until potatoes are fork tender).
Once the tofu is pressed, transfer to a bowl and use the back of a fork to mash into small, bite-sized pieces. Stir in nutritional yeast, turmeric and remaining ½ teaspoon of salt.
Add the remaining 2 tablespoons o olive oil, tofu, pinto beans, scallions, cilantro and jalapeño to the skillet. Continue cooking for 6-8 minutes. Serve hot topped with Organicville® Nondairy Jalapeño Ranch and garnishes.