Prepare Components: In batches, pulse the cauliflower florets in a food processor until they form a coarse, rice-like texture; set aside. In a large mixing bowl, toss the cubed tofu with 1 tablespoon of avocado oil, the cornstarch, and smoked paprika until evenly coated.
Pan-Sear the Tofu: Heat 1 tablespoon of avocado oil in the wok over medium-high heat. Carefully arrange the tofu in a single layer. Cook for 8–10 minutes, turning occasionally, until golden brown and crisp on all sides. Transfer the cooked tofu to a plate.
Scramble the Eggs: Wipe the wok clean if needed. Reduce heat to medium and add the whisked eggs. Gently stir and fold until they are just set and cooked through, about 1–2 minutes. Immediately transfer the scrambled eggs to the small bowl and set aside.
Sauté Aromatics & Veggies: Return the wok to medium-high heat and add the final tablespoon of avocado oil and the toasted sesame oil. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant. Add the frozen vegetable mix, edamame, and the ¼ cup of vegetable broth. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
Cook the "Rice": Add the riced cauliflower to the wok along with the tamari, rice vinegar, and Sambal Oelek. Stir everything together and continue to cook for 3–4 minutes, until the cauliflower reaches a tender, grain-like consistency and any excess liquid has evaporated.
Combine & Serve: Gently fold the pan-seared tofu and scrambled eggs back into the cauliflower rice mixture. Stir until everything is heated through. Portion into bowls and garnish generously with sliced scallions and toasted sesame seeds before serving.
