Crumble your block of tofu together with the turmeric and black salt (or sea salt).
Heat the oil on medium high in a large skillet or wok, and cook the tofu, carrots, garlic, and ginger until the carrots begin to soften. Around 5-7 minutes.
Add all of your remaining ingredients and cook, stirring constantly, until the rice softens and heats through, another 5-8 minutes. If things get dry, add water by the tablespoon to keep everything from sticking.
How much water you need mostly depends on your rice. You may need none, if your rice is pretty fresh. Drier rice could need ¼ cup or more. Just add as needed, to prevent sticking.