Heat a wok. Add scrambled tofu, turmeric powder, and Indian black salt. Cook for 4-5 minutes or till the raw smell of tofu goes away. Stir in between to ensure that it gets evenly cooked. Take out on a plate and keep aside.
Heat oil in a wok and add chopped ginger, garlic, and green chilies. Sauté for a few seconds till they become fragrant.
Next, add the chopped onion and sauté till it becomes translucent.
Once onions are done add all the other vegetables except spring onion and stir fry for 4-5 minutes on high heat or till the vegetables get cooked but stay crunchy.
Add chopped spring onion green, salt, and pepper. Saute for about a minute.
Next, add rice, soy sauce, and vinegar. Mix and stir fry for 2-3 minutes
Finally, add scrambled tofu and gently mix with the rice. Switch off the gas.
Garnish with chopped spring onions and enjoy your eggless egg fried rice!