In a pan over medium high heat, add one teaspoon coconut oil and add the cooked quinoa. Stir quinoa while sizzling until it begins to brown a bit, after a few minutes.
Reduce heat to medium and add in the carrots, garlic, frozen peas, liquid aminos and rice wine. Stir to combine, and allow to cook for about 8 minutes until carrots have softened and everything is combined.
Add in the tofu scramble and green onions, stir to combine, and remove from heat. Add more green onions for garnish if you desire.
Serve immediately and enjoy! If not serving immediately, allow to cook then store in an air-tight tupperware container. Enjoy!