Tofu Fried Rice

1 block firm tofu
1 tablespoon olive oil
2 teaspoons chili powder (mild flavor)
1 sweet onion, chopped
1 teaspoon crushed garlic
1 red bell pepper, chopped
1 cup mushrooms, sliced
1/2 cup Bragg's liquid aminos or soy sauce
1 packet frozen mixed vegetables, thawed
4 cups cooked brown rice
2 teaspoons maple syrup
1 teaspoon Cajun spice or hot sauce
1 1/2 tablespoons Spike seasoning
Hoisin sauce to taste (optional)

Freezing the tofu before cooking it changes the texture and makes it chewier, like chicken. To freeze the tofu, place it in the freezer for at least 10 hours still packed in its water container. When you are ready to make this recipe, remove the tofu package from the freezer and thaw by leaving it out at room temperature for several hours or using a microwave. Once thawed, remove the excess water by squeezing the tofu firmly between your hands several times while the water drains in to a dish. Cut the tofu into bite-sized cubes. Heat the olive oil in a nonstick skillet over medium heat and then add the tofu cubes. Sprinkle with the chili powder and let fry for 5 to 7 minutes on one side, until the tofu gets golden brown. Turn the tofu over and let the other side fry until golden brown, then remove from the heat. Heat a large Dutch oven pot on medium heat, add olive oil, and sauté the onion until golden brown. Then add the crushed garlic, the mushrooms, and the bell peppers and sauté for a few more minutes. When the mushrooms get golden, add the frozen mixed vegetable packet, and the Bragg's liquid aminos or soy sauce. Stir everything together and then add the brown rice. As you are mixing the brown rice into the vegetables, sprinkle on the Spike seasoning, the Cajun spice, and the maple syrup, and mix everything very well. When ready to serve, place a spoonful of Hoisin sauce on top of the Tofu Fried Rice for the final touch!