2 cups long-grain brown rice, cooked and chilled (about 6 cups cooked rice; I used mine straight from the rice cooker, without chilling)
Scrambled Tofu (to replace eggs):
1 (15-ounce) package extra firm
1 Tablespoon nutritional yeast flakes
1 Tablespoon powdered vegetarian chicken-style seasoning (I use McKay's)
1 shake turmeric (optional, for yellow color -- go EASY on this, color brightens/darkens as the tofu cooks!
1 spritz Bragg liquid amino acids (similar to light soy sauce)
No-stick cooking spray:
Remaining stir-fry ingredients:
2 Tablespoons vegetable oil (may reduce to 1 Tablespoon)
2 onions, sliced
2 red bell peppers, diced
1 (16-ounce) package frozen peas and carrots
1 (8-ounce) package white (button) mushrooms, cleaned and sliced
2 cloves garlic, minced (about 1 teaspoon)
1/3 cup soy sauce
1 teaspoon Mushroom seasoning
1 (10-ounce) can Companion brand Cha'i Pow Yu (well drained, squeezed to remove excess broth, then coarsely chopped)
1 (8-ounce) can pineapple tidbits in juice, drained (reserve juice for another use)
1 (8-ounce) can sliced water chestnuts, drained
1 cup lightly salted roasted cashews
1/2 cup cilantro, chopped
6 green onions, sliced (divided use)
Sweet Soy Sauce
Additional Soy Sauce
If necessary, prepare the brown rice according to package directions.
For best results, chill the cooked rice before stir-frying.
To prepare the Scrambled Tofu:
Drain the tofu, then press firmly between two plates to remove as much water as possible.
(Do this over the sink)!
Using clean fingers, crumble the tofu into a small mixing bowl.
Stir in the nutritional yeast flakes and chicken-style seasoning and a light shake of turmeric, if desired (for color).
Spray a large skillet generously with no-stick cooking spray, then preheat to medium-high.
Fry crumbled, seasoned tofu, turning every minutes or two, until any remaining water has evaporated and the tofu is firm and lightly browned.
Transfer the tofu to a side dish; set aside
To proceed with the stir-fry:
Add the oil to the skillet.
Add the sliced onion and diced bell peppers; cook 2-4 minutes or until onions are translucent.
Add the peas and carrots and mushrooms, then cook for another 2 minutes or until the vegetables are tender crisp and any liquid released by the mushrooms has cooked off.
Add the minced garlic and stir for 30 seconds.
Add the cooked rice and fry, stirring occasionally, until the rice begins to get slightly browned.
Add the soy sauce and mushroom seasoning and stir well.
Add the scrambled tofu, chopped gluten, drained pineapple, drained water chestnuts and half of the sliced green onions.
Stir-fry for 45-60 seconds.
Toss in the cashews and cilantro.
To serve the stir-fry:
Transfer the fried rice to a bowl or platter, then sprinkle with the remaining sliced green onions rice and top with remaining green onions.
Serve with soy sauce and/or sweet soy sauce.