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In a large skillet over medium heat, heat the olive oil, then add the onion and red bell pepper. Cook for 5 minutes.
Stir in the garlic, chili, cumin, paprika, salt and black pepper. Continue to cook for an additional 2 minutes.
Incorporate the diced tomatoes, olives, half of the parsley and then the butter beans into the mixture. Cover and cook for 10 minutes.
In a blender, combine the tofu, nutritional yeast, kala namak, soy milk, onion powder and turmeric. Blend until smooth.
Add the vegetable stock to the sauce and stir well. Using a spoon, create four shallow indentations in the sauce. Fill each of these with the blended tofu “egg” mixture and cook, covered, for a further 10 minutes.
Adjust the salt to taste and top with the slivered almonds and the rest of the parsley.