Tofu Bhurji

Place tofu in a medium bowl. Using a fork or your hands, crumble tofu into small pieces and curds, being careful not to over-mash. Set aside.

Heat oil in a large skillet over medium-high. Add cumin seeds; cook, stirring constantly, until fragrant, about 30 seconds. Add onion and chile; cook, stirring often, until mixture is softened and onion is golden brown around edges, about 6 minutes. Add tomato, garlic, and ginger; cook, stirring often, until tomato breaks down into a chunky paste, about 2 minutes. Stir in turmeric, black pepper, and kala namak until combined. Add tofu and kosher salt; gently fold into tomato mixture until tofu turns light yellow. Cook, stirring occasionally and being careful not to overwork, until liquid has slightly evaporated, about 7 minutes. Stir in cilantro. Serve over toast with lime wedges.