Drain and press the tofu until no more water comes out from it.  Measure 5 oz (approximately 142 grams) of the tofu for the egg whites, and put the rest aside for the yolk.

Place the tofu in a blender along with the rest of the egg white ingredients.  Blend until smooth, making sure there are no tofu bits (approximately 2-3 minutes).

Place the blended egg white mixture into a small saucepan and bring to a siimmer over medium heat.  Stir frequently! This is important, you do not want the mixture to burn, it will affect the taste.  Also be sure not to allow the mixture to come to a boil as it will cause it to re-coagulate.  You will see some re-coagulation during the simmer process but this is ok, it will not affect the end product.  You just do not want it to come to a boil.

Pour into a 6-8 inch baking dish, or, ideally, an egg or oval mold if you have one.

Set mixture aside in the fridge to cool and firm up.  This should take approximately 1 hour to completely firm up to the stage you want them to be.

Crumble the remaining 2/3 of the tofu (approximately 10 oz or 280 grams) into a food processor.  Add the remaining yolk ingredients.  Process until smooth.   Taste the mixture and add more kala Namak if you do not find it “eggy” tasting enough.