• 12-oz extra firm tofu, pressed and cut into 1” cubes
  • 3 tablespoon coconut aminos, or tamari, divided
  • Water or vegetable broth, as needed (approximately 1/4--1/3 cup
  • 6 green onions, finely chopped, white/greenish & green parts divided
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 medium red bell pepper, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1-2 large carrots, grated
  • 2-3 teaspoons curry powder, depending on your taste
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt, or salt substitute
  • 1 teaspoon chili-garlic sauce, like Sriracha, or to taste
  • 7 cups fresh or frozen (defrosted) cauliflower rice
  • 1 cup frozen green peas, thawed
  • 1 cup cubed fresh pineapple
  • 1/2 cup roasted unsalted cashews, coarsely chopped (I used toasted slivered almonds)
  • 1 large lime, sliced for serving. Possibly another lime to serve in wedges.

Recipe from Jackie Ackerberg’s wonderful Clean Vegan Cookbook, with minor tweeks.

As she described it, “this recipe is a fun curried spin on traditional fried rice, and is hearty enough to be your main course.” We loved it hot, and I ate leftovers cold. Both delicious.

The directions are specific in order to get the desired consistency, but this is really a very quick dish to make once the tofu is toasted. It is well worth the effort.

Serves 4

Preheat the oven to 400 degrees. [I used my Brevel Hot Air Oven, 375 degrees, on convection}.  Line a large baking sheet with parchment paper.  Place the tofu cubes in a large bowl.  Add 1 tablespoon of the coconut aminos or tamari and toss the tofu to coat the cubes.  Spread the tofu cubes evenly on the prepared baking sheet. Bake the tofu for 15 minutes.  Use a metal spatula to flip the tofu, and then bake it for 10 minutes, or until it is as crisp as you want. I did this a bit in advance so that I could add the tofu as soon as the meal was cooked.

While the tofu is baking, heat a large skillet or wok over medium heat.  Add a bit of broth or water, and the white/greenish portions of the green onions, and garlic, when the broth evaporates, add ginger and toas a bit to bring out its aroma. Add the bell pepper, jalapeno pepper, and carrot. Stir to wilt a bit.  Then, add the curry, turmeric, cumin, paprika, and salt and remaining 2 tablespoons of coconut aminos or tamari, and the chili-garlic sauce.

Toss for about 30 seconds. Add the cauliflower rice and stir the ingredients well, coating evenly with the spices and sauce.

Reduce the heat to medium-low and cook the cauliflower rice for 3 to 4 minutes, stirring it only every 60 seconds so that the cauliflower sears on each side.  When the cauliflower is tender bur not mushy, stir in the green peas, pineapple, and nuts, and then cook the rice for 1-3 minute until everything is heated through.

Gently fold into the fried rice the baked cubed tofu. Save a bit for on top, and sprinkle the green part of the onions and the lime.