Wash/peel bell pepper and carrot and dice them. Cut washed broccoli into small florets and slice spring onion. If using frozen peas, corn and edamame, take them out of the freezer and set aside.
Chop onion and garlic and sauté them with a few drops of oil or a splash of water, starting with the onion, then adding garlic once onion is starting to brown.
Break up tofu into crumbles with a fork, add to pan with spices and continue cooking for a few more minutes. Add a splash of unsweetened plant milk if texture is too dry.
Set tofu aside and sauté carrot, bell pepper, broccoli and spring onion, then add peas, corn and edamame to the mix.
Add rice and stir until everything is well combined and heated through. Add tofu back to the pan and season with coconut aminos and treyiki sauce and some chili flakes to taste.
Add pineapple and enjoy!