Dice the firm tofu into small cubes, about 0.5-1cm. Keep them slightly irregular so they look more like chopped boiled egg.
Blend the silken tofu, vegan mayo, Dijon, lemon juice, kala namak, turmeric, garlic powder, onion powder, nutritional yeast mix until smooth and creamy.
Fold the diced tofu into the creamy sauce.
Spread vegan butter on 2 slices of bread.
Add the egg mixture to the bread.
Top with chopped chives and cress.