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Put firm tofu in a cheese cloth and squeeze all of the excess water you can out of it; this will give it a much better texture.
In the food processor, combine the drained tofu and other ingredients listed under 'Yolk Filling' section. Let run for a minute or two until very creamy.
In a blender, blend the silken tofu until creamy.
In a small pot on low heat, add soy milk, salt and agar agar. Whisk until well combined. Do not let this boil, you just want the agar agar to dissolve.
Immediately add in the creamy silken tofu and whisk together until smooth.
Evenly distribute this mixture filling your egg molds. Put in fridge and allow to set for 30 minutes to an hour.
Check your egg whites to ensure they're completely set. You should be able to pop them out of the molds easily.
With a small spoon, scoop out a little of the top of your egg half.
Fill each of them with the filling. Sprinkle some paprika on top if you are feeling fancy.