Slice lightly pressed tofu into a fat circle using a cookie cutter. Slice the circle to make thin (1/4 inch thick) circles. Rub kala namak on each of the circles, both sides, and set aside.
In a large skillet, heat oil over medium heat. Add onion and a pinch of salt and cook for 2 minutes. Add garlic, chile and peppers and cook until onion is translucent. 3 to 4 minutes.
Add cumin,salt and tomatoes and mix and cook until slightly saucy. 3 to 4 minutes. Mash the larger tomatoes. Add water and mix. Place sweet potato slices, sprinkle a little kala namak on the slices, and cook for 11 to 14 minutes or until sweet potato slices are tender to preference.
Place the tofu circles under each of the sweet potato slices. Sprinkle black pepper, more kala namak and a generous dash of nutritional yeast on each of the egg structures. Cover and cook for 2 minutes. Let it sit for another 2 minutes before serving. Garnish with fresh cilantro or parsley, serve with toasted bread or pita.
Variations: add harissa spice blend or paste, or chipotle pepper powder, or garam masala for flavor variations.Nutritional values based on one serving