Place a large nonstick skillet over medium-high heat and add 2 tbsp oil. Drain the tofu well and pat dry with paper towels. Once the oil is hot, use your hands to break up the tofu into the skillet. Sprinkle with turmeric and a pinch of salt, stir, and cook tofu until crisp in places and scrambled egg-like, about 3 to 4 minutes. Transfer the tofu to a plate and set the skillet aside.
Peel and chop the onion and carrot into ½ inch pieces. Peel and mince the ginger. Mince the garlic. Rinse, dry, and thinly slice the scallion. Return the same skillet to medium-high heat and add 2 tsp oil. Add onion and carrot to the skillet and cook until the onion is translucent, about 4 to 5 minutes. Add ginger, garlic, and sesame oil to the skillet and cook until fragrant, about one minute.
To the skillet with the vegetables, add the quinoa along with 2½ cups of water. Bring to a boil, cover, and reduce heat to low. Cook until the spiral grains of the quinoa begin to burst and all of the water is absorbed, about 15 minutes.
Once the quinoa is finished, fluff with a fork, and return the tofu “egg” to the skillet. Add the tamari, peas, half of the scallion, and as much sriracha as you’d like and toss with the quinoa. Season with salt and pepper. Cover quinoa fried rice with the lid or a piece of foil to keep it warm while you work on the edamame.
Place another skillet over medium-high heat and add 1 tsp vegetable oil. Once the oil is hot, add the edamame and cook, tossing frequently, until they are hot and crisp, about 5 minutes. Season well with salt.
Divide the quinoa fried rice between your plates and serve alongside the edamame. Garnish with the remaining scallion and enjoy!