In a large skillet or dutch oven, heat 1 teaspoon coconut oil over medium-high heat. Toss the cubed tofu with garlic powder and ginger until well coated.
Cook the tofu for about 3-4 minutes per side. Transfer to a plate and set aside.
Add 1 teaspoon coconut oil, chopped onion, and chopped bell peppers to the skillet. Saute for 5 minutes. Add the mushrooms and 2 green onions (about 1/2 cup) to the skillet. Saute until mushrooms release their juices, about 7 minutes.
Push the veggies to the sides of the skillet. Add the eggs to the skillet and scramble, trying not to get them into the veggies. Cook for about 2 minutes and push to the sides.
Add the remaining 1 teaspoon coconut oil to the skillet and add in the cooked quinoa. Stir together and cook for about 5-10 minutes, stirring every few minutes. Stir in the cooked tofu.
Reduce heat to medium, and stir together the tamari, sesame oil, fish sauce, and sriracha sauce. Stir into the fried quinoa mixture and mix until combined. Taste and add additional seasoning as needed. Sprinkle with remaining 2 green onions. Enjoy!
Recipe from Living Well Kitchen https://blog.memeinge.com/frugal-feasts-vegetarian-fried-quinoa/