Drain your tofu. If desired, you can wrap it in a clean kitchen towel and gently press out a bit of the excess liquid, but it isn't necessary to press it thoroughly.

Cut tofu into slices between ½" and ¾" thick. (I usually cut my block of tofu in half, then cut each half into 5 slices for ten total pieces. You can also use a biscuit cutter if you want to make round patties for vegan egg muffins.)

Whisk together chickpea flour, nutritional yeast, onion and garlic powder, sea salt, kala namak, and turmeric in a shallow bowl. Dip tofu slices in this mixture, coating all sides thoroughly. Set the dredged tofu pieces aside on a plate or baking tray as you work.

After a minute or two, you may notice that the dredged tofu pieces have darkened in color as the chickpea flour absorbs moisture from the tofu. At this point, I like to give each piece a second quick dip in the remaining flour mixture. (This is optional but it helps achieve a thicker coating and more flavor!)

In the meantime, heat 2 tablespoons of vegan butter or oil in a skillet over medium-high heat heat. Once the pan has preheated, place the tofu slices in the pan. Cover the pan with a lid (the steam will help it cook better) and cook for 3-5 minutes, or until the bottoms are golden brown and crisp.

Once the first side is golden brown, flip the pieces. Try to be gentle while flipping, as the chickpea coating can flake off in the pan if it's handled too much. (A very thin and flexible turner is ideal for this.)

Once flipped, cook for another 2-3 minutes, until the second side is also golden brown and crisp.

Remove from heat. Season with an extra pinch of black salt. (Black salt loses some of its potency when heated, so I like to add a little extra just before serving to boost the eggy aroma.)

Season with black pepper to taste. (Optionally, top with a sprinkle of smoked paprika and fresh sliced scallions or chives.)