Use a well-seasoned cast iron pan or nonstick skillet. Grease first, if necessary. Heat your pan on your stovetop over medium heat and once hot, place the tofu block inside.
Use a fork or spatula to break it into very large chunks and let it cook undisturbed for 4-5 minutes until golden. Then flip and cook the other side for 2-3 minutes longer, until most of the water from the tofu has evaporated. (Use care when flipping soft or silken tofu as it may break apart as you mix it. That's why we're starting off with large chunks first.)
Add all the seasoning, except the black salt, and mix to evenly coat. At this point, you may break up the tofu pieces a bit more, if needed.
Turn off the heat, sprinkle with the black salt and serve.
Notes
For oil free, use a newer nonstick pan or well-seasoned cast iron skillet. If your iron pan is not well seasoned, the tofu scramble may stick.Start with large (approx. 1.5-2 inch chunks) of your silken tofu. The tofu will shrink considerably as it cooks out the water.Don't flip the tofu too often or you may break it down more than you'd like and it could turn a little mushy.At the end of cooking, you may break down the tofu more IF NEEDED.