Warm ½ tbsp oil in a wok; add the white spring onion and firm tofu. Stir-fry while pressing the tofu into fine crumbles. Season with black salt, garlic powder and turmeric; cook until golden, then set aside.

Heat the remaining 1 tbsp oil over medium heat. Add onion and sauté 2–3 minutes until softened. Add garlic, ginger and carrot; sauté 5–6 minutes until the carrot is tender.

Add pineapple chunks and tomatoes. Sauté 4–5 minutes until the pineapple is lightly browned and its juices release.

Add the cooked rice and peas; toss to combine. Season with curry powder, chilli powder, nutritional yeast, salt, white pepper and soy sauce. Stir-fry 4–5 minutes until everything is hot and evenly coated.

Fold in the scrambled tofu and roasted cashews. Drizzle in the vegan fish sauce and toss once more. Garnish with the green spring onion and serve hot.