Crumble the tofu directly into a pan with a splash of olive oil.
Let it simmer over medium heat with a splash of water until most of the moisture has evaporated.
Add the kala namak and stir well.
Mix together the plant milk, turmeric and cornstarch, then pour it into the pan and stir for a few more minutes until creamy and fully cooked through.
Adjust with kala namak according to taste.
Serve immediately and enjoy.
