Make the crispy tofu: In a large wok or pan, heat 1.5 Tbsp avocado oil over medium-high heat. When the oil begins to smoke, add tofu, laying each piece flat on the pan. Let the tofu cook (without moving it!) for 3-4 minutes, until browned. Flip and cook for another 3 minutes, until browned. Place crispy tofu in a bowl and set aside.
In the same large pan, heat the rest of the avocado oil. Add onions, stir fry for 3-4 minutes, until slightly translucent. Add garlic and ginger, stir fry for 1 minute, until fragrant.
Add carrots, stir fry for 2-3 minutes, until slightly soft and cooked. Add green cabbage and stir fry for 1 minute.
Add cooked quinoa, crispy tofu, soy sauce, and sesame oil. Stir to coat and salt and pepper to taste.
Garnish with green onions, toasted sesame seeds and a (optional) fried egg!