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Cut tofu block in half and squeeze excess water out with a paper towel.
Blend tofu in a high speed blender, or food processor, with lemon juice, refined coconut oil, apple cider vinegar, garlic powder, nutritional yeast, sea salt, and black pepper until smooth. Stop occasionally to scrape sides of blender.
Pour the cream cheese into a bowl and fold in the fresh herbs. Cover and refrigerate for at least 4 hours to set.
Slice up jalapeños and set aside. Wear gloves, they are spicy!
In a large pot, add the vinegar, sugar, turmeric and garlic powder and bring to a boil over medium heat. Bring to a simmer and simmer for 5 minutes.
Bring the mixture back to medium high and bring to a boil. Add the sliced jalapeños. Reduce the heat to med low and simmer for another 5 minutes.
Add the jalapeños to a clean jar, then reduce the liquid left in the pot by cooking for another 5 minutes on med high. Ladle the syrup into the jay until it's full. Allow to cool fully then store in your fridge.