In a medium saucepan, combine rice, broth or water, tamari, and onions, and bring to a boil. Cover, reduce heat to medium low, and let simmer for 40-50 minutes, or until all the liquid has been absorbed. Turn off heat and let sit for 10 minutes.
Add frozen peas and carrots. Cook, stirring frequently, until heated through.
Meanwhile, in a large skillet over medium heat, crumble tofu and add nutritional yeast and spices. Stir until well blended.
Turn off heat, add rice mixture and green onions, if desired, and stir until combined. Adjust seasoning, if necessary.