Over medium heat, place a plan with a teaspoon of oil to heat. Break the eggs into the pan, scrambling them and cooking them until just barely cooked. Scrape into a clean bowl and set them aside.
In the same pan, add another teaspoon of oil and add the tofu. You want it to cook on all sides, stirring occasionally, until golden-brown. Increase heat to medium-high and add another teaspoon of oil to the pan. Sear the tofu on all sides, stirring only occasionally and cooking until the tofu is golden-brown on all sides, about 3 to 5 minutes. Remove the tofu and set aside in another bowl.
Add two teaspoons of oil into the pan, increase the heat to medium high, and add in the quinoa, stirring to coat it and heating it for a few minutes until it begins to brown, about 5 minutes.
Add the soy sauce, two tablespoons of soy sauce and one tablespoon of rice wine, and garlic into the rice and stir to combine. Add the shredded carrot and stir, allowing to cook until soft, about 2 to 3 minutes.
Next add in the peas until warmed for about 2 minutes, then stir in the eggs, tofu and the spring onions.
Add extra soy sauce to taste if needed and remove from heat. Serve immediately.