Heat a nonstick skillet over medium-high heat with oil. Crumble in the half block of pressed tofu and season with salt, pepper, and turmeric. Stir-fry for 3-5 minutes, until lightly browned. Set aside on a plate.
In the same pan, heat vegetable oil or vegan butter over medium-high heat.
Add in the sliced white parts of the scallions, along with the minced garlic. Stir-fry for 1-2 minutes.
Add in the cold leftover rice. (It is helpful to use your hands to separate the grains of rice before adding it, so it isn't sticking together.) Stir-fry the rice for 3-5 minutes, until it starts to take on some golden-brown color.
Add in the frozen veggies and the sliced green parts of the scallions and stir-fry for an additional 3-5 minutes, until the veggies are warmed through.
Add in the soy sauce and sriracha and stir to distribute.
Fold in the scrambled tofu and stir-fry for an additional 1-2 minutes to heat through. Taste and season with additional black pepper, salt, or sriracha to preference. Enjoy!