Add enough olive oil to coat the bottom of your skillet (or you can leave out oil if using nonstick). Saute onion and carrot (if using) in the olive oil in a frying pan until the carrots start to soften and onion begins to turn translucent.
Add the garlic and saute until it begins to brown slightly.
Add the chopped tomatoes, black salt and turmeric and cook until the tomatoes have softened and released their juices.
Open the tofu and drain off any water. Then, crumble it into the frying pan and stir to mix with the other ingredients.
Add any leftover veggies and mix everything together. Season to taste with salt and pepper and cook another minute or two, until the veggies and tofu are hot. Add more black salt if you want a stronger eggy flavour.