Using a fork or your hands, crumble the firm tofu into small, bite-sized pieces. Heat olive oil in a medium-sized pan over medium heat. Once the oil is warm, add the crumbled tofu and cook for about a minute, stirring occasionally.

Mix in the chopped red onion and sauté for another two minutes until it softens. Sprinkle the turmeric over the mixture, stirring well to distribute the spice evenly. Pour in the water, then season with soy sauce, kala namak, and freshly ground black pepper, allowing the flavors to meld together.

Dice the tomato into small chunks and gently fold it into the tofu scramble. Let it cook briefly until the tomatoes soften slightly but still retain their freshness. Finish by garnishing with freshly sliced chives, then serve immediately for the best taste and texture.