To make the egg yolk sauce, add the tomatoes, melted vegan butter, water, nondairy milk, nutritional yeast, cornstarch, and turmeric to a blender and blend on high until very smooth.

Add this mixture to a saucepan and whisk over medium heat until thicker, approximately 6 to 9 minutes. Once it's bubbling and thicker, remove the sauce pan from the heat and set aside.

For the egg patty, make sure you gently squeeze excess water from the brick of tofu with some paper towel or a tea towel. Cut 3 thin slices approximately ¼-inch thick from the widest side, then cut out circles approximately 3 ½-inches wide with a cookie cutter or with a knife from the thin slice. Then slice each circle in half lengthwise to make them thinner about ⅛-inch thick. This will require careful cutting and levelling the sharp knife with all your fingers placed on top of the circle of tofu as you slice across. You should have 6 thin discs.

Heat a non-stick pan or cast iron pan over medium-high heat with a coating of vegetable oil.

Add tofu circles once hot and fry for about 3 minutes on the first side. Season with sea salt and ground black pepper just before flipping. Then flip the circles of tofu and fry for another 2 to 3 minutes until golden brown and crispy. Remove the circles onto some paper towel and set aside.

Keep the pan over medium-high heat and add 2 tablespoons of vegan butter as well as the sliced onions and mushrooms. Sauté only stirring occasionally to allow the onions and mushrooms to caramelize for about 10 minutes.

Meanwhile, cut the biscuits in half and butter them. Once the onions and mushrooms are looking good and pretty much cooked and caramelized, place the biscuits butter side down on top of the onions and mushrooms and place a lid on the pan for 1 to 2 minutes to allow the biscuits to heat through and get soft. Remove them from the pan. Then toss spinach into the onions and mushrooms, stir to combine, and turn off the heat. Place the lid on the pan and the spinach will wilt in a few minutes.

For serving, you will warm up the egg yolk mixture again on low and whisk in the additional 2 tablespoons of vegan butter. Once heated through, remove from the heat and stir in the kala namak just before serving.

Cut the biscuit halves into chunks and layer in the bottom of your dish. Not every inch of the bottom of the dish needs to be covered by biscuits. I used about 3 to 4 chunks/pieces. Then layer some of the sautéed veg mixture. Pour on a couple spoonfuls of the egg yolk, then add 2 of the fried tofu circles, add some more egg yolk. Then layer some tempeh bacon, add more biscuit pieces, the sautéed veg, more egg yolk and then top with 1 tofu circle and a good portion of the egg yolk mixture on top to resemble a runny fried egg. The layering doesn't have to be done in this exact manner, but it worked out well for me!