Make the Chickpea Tofu if you haven't already and let it chill for 15-20 mins to set enough to slice.
Smoky Bits: Heat oil in a skillet over medium heat, add all the ingredients and mix well to coat. Cook for 1-3 mins until the liquid dries out and remove from pan.
Scramble: Add oil to the skillet over medium heat. Add onion, garlic and chili and a pinch of salt. Cook until translucent.
Add the zucchini and other veggies if using and toss well. Cover and cook for 2 mins or until the veggies are crisp tender.
Add the chickpea tofu or tofu, salt, pepper and mix well. Cover and cook for 3 mins.
Add cilantro, kala namak and half of the bacony bits and toss well. Add a splash of water or broth if drying up too much. Add freshly ground black pepper. Take off heat. Taste and adjust with additional salt. Add the rest of the bacony bits over the scramble. Serve over buttered or avocado toast.Store: Refrigerate for upto 3 days.
To make this oil-free: Omit oil for the smoky bits. Use broth to saute the onion, garlic for the scramble. Nutrition is for 1 serve without toast or other sides