Bring the sauté pan to medium-high heat and add oil and diced bell pepper. Sauté until bell pepper starts to soften.
Add in the kale and sauté until softened.
Use your hands to break up the block of tofu over a pan. Add cooking cream, nutritional yeast, curry, a pinch of kala namak salt, and mix well. Allow tofu to cook down for 8-10 minutes, stirring occasionally.
Season with garlic salt and black pepper to taste.
Taste the scramble and add any extra salt or/and kala namak to taste.
Serve as desired.