Mix oil, lime zest and juice, 2 tablespoons salt, pepper, sumac, turmeric, and cumin together in a shallow, flat-bottomed dish. Cover each slice of tofu thoroughly in the mixture and marinate, at least 30 minutes.
Note: I used Wildwood brand extra-firm tofu, which doesn't require pressing to get rid of extra water. If you're using a different brand, you may want to press it; in any case, blotting it dry to get rid of extra moisture is a good idea.
While the tofu is marinating, combine the remaining ingredients and 1 tablespoon Kosher salt in a blender to make the herb sauce. Set aside.
Prepare your grill, making sure the grates are clean and well-oiled, and . When the grill is hot, place the tofu slices over medium heat, reserving the leftover marinade. Grill for about ten minutes; flip, brush with marinade, grill for another ten minutes. Flip once more, brush with marinade, and remove from grill. Serve over the rice and top each slice with about a tablespoon of the herb sauce.
For the rice
Combine rice and three cups water in a rice cooker and prepare according to manufacturer instructions.
Heat butter and olive oil in a non-stick skillet over medium-high heat. Add carrots and sauté 2 minutes. Add the scallions and continue cooking, stirring frequently, for another 2 minutes. Stir in the honey, orange zest and juice; cook for 2 more minutes. Remove from heat.
When rice is ready, stir together rice, nuts, fruit, skillet contents, lime juice, salt, and pepper in a large bowl until well combined.