Heat 1 tablespoon of oil in a large wok or non-stick skillet, over medium-high heat. Add the crumbled tofu and sauté, stirring frequently, until lightly browned, around 2-3 minutes. Then transfer the tofu to a large bowl and set it aside.
Return the pan to the stove and add 1 tablespoon oil. Add the pineapple and red bell pepper. Cook, stirring often, until the pineapple has caramelized around the edges, about 3-5 minutes. Then add the green onions and garlic, and cook for a further 30 seconds. Transfer to the bowl with the tofu.
Reduce the heat to medium and add the remaining coconut oil to the wok. Add in the cashews and cook for about 30 seconds. Next, add the cooked brown rice, stir to combine and cook until heated through, about 3 minutes.
Transfer the contents of the bowl back into the pan, along with the cashews, soy sauce, Sriracha, and squeeze in half of the lime juice, then stir to combine. Add salt and pepper to taste if desired. Remove from the heat. Slice the remaining 1⁄2 lime into 4 wedges. Serve the rice with lime wedges and cilantro.
Notes
Cashew substitute: replace with roasted peanuts or omit them if preferred.