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Crumble the block of firm tofu. Either use your fingers or put it on a wooden board and "mash" it with a potato masher. It works surprisingly well! Set aside.
Add the silken tofu, milk, nutritional yeast, almond flour, turmeric, mustard, cornstarch, Kala Namak, salt, pepper, onion powder and garlic powder to a blender and blend until completely smooth.
Warm a large sauté pan over medium-low heat and add the vegan butter. Let it melt then add the crumbled tofu. Allow it to cook in the butter for a minute or two and then pour in the blended tofu mixture. Stir it all up and keep stirring it every few minutes until the texture is as you like it. It's best when silky and very slightly runny which takes about 5 minutes. The longer you cook it the thicker and drier it will get. Bear in mind that it will continue to cook and thicken a little once you turn off the heat so turn off the ehat just before it's perfect.
Once ready, check the seasoning and "eggyness" and adjust salt, pepper and kala namak as necessary then serve.