Place the coconut oil, white parts of the green onions, and garlic in a cold sauté pan. Turn the heat to low. As the aromatics warm, stir occasionally until they are lightly browned and softened, about 4 minutes.
Add the tofu and a pinch of salt and turn the heat to medium. Cook, stirring occasionally, until the tofu is well coated with the oil and warmed, about 3 minutes.
Stir in the mung bean sprouts and warm for 1 minute. Add the green parts of the green onions and the mint, parsley, and the lime juice.
Stir to combine. Taste, adding fish sauce or additional lime juice, if desired.
Serve the scramble on its own, or over brown rice with poached eggs on top.