Use a fork or knife to poke several holes into the potato and microwave on high for 3 minutes.
Pour olive oil in a large skillet over medium-high heat. Add chopped onion and sauté until translucent.
Add tofu to the skillet. Stir in garam masala, turmeric, cumin, and 1/4 teaspoon kosher salt.
Roughly chop the par-cooked potato, sprinkling with 1/4 teaspoon kosher salt. Add potato, peas, and lemon juice to the tofu mixture. Gently fold to avoid breaking up the potato and continue cooking for 5-8 minutes, or until the potatoes are tender.
In a food processor or blender, combine cilantro, mint, garlic clove, serrano chile, and lime juice. Blend until relatively smooth.
Divide the samosa scramble between two plates, pouring the herb chutney atop right before serving.