Vegan Fried Rice with Veggies and Tofu

1. Use leftover cooked rice or cook fresh rice and let cool. 2. Wrap tofu in paper towels to remove excess liquid. Cut into cubes, marinate with turmeric and fry in a hot pan with oil until golden-brown and crispy, about 5 minutes. Set aside. 3. Heat oil in a large deep pan or wok over medium-high heat. Add onions and saute for 2-3 minutes. Add garlic for another minute, then add curry paste. 4. Add carrots, red bell pepper, zucchini, and snap peas and cook for 3-5 minutes until slightly browned. Stir in ginger. 5. Add crispy tofu, cooked rice, tamari sauce, and coconut syrup. Stir-fry for a few minutes. Stir in spinach and peas. 6. Roast cashews in a pan for a few seconds, stirring often. 7. Serve in bowls garnished with roasted cashews, scallions, sesame seeds, and fresh herbs.