There is a type of salt called "black salt," or "kala namak," which has a sulfuric taste and smell (similar to eggs). When this is used with tofu it does present an eggy type of flavor. The salt is not really black in appearance, but more of a creamy pinkish color.
It's not very difficult to make one serving or many servings at a time. For me, I rarely use precise measurements when cooking something such as this, but I will do my best to estimate how much I use per serving for the sake of providing a recipe.
Vegan Scrambled Egg Sandwich: One Serving
two slices bread of choice
about 1 tablespoon vegan butter
about 1/4 cup firm tofu (frozen then thawed)
about 2/3 teaspoon nutritional yeast about 1/8 teaspoon (dash) kala namak / black salt
(...The Spice Lab's Himalayan BLACK Crystal Salt Kala Namak Salt 16 Oz (fine ground))
about 1/8 to 1/4 teaspoon turmeric (depends on how yellow you like it)
1/4 teaspoon sea salt / iodized salt
tiny dash cayenne pepper
dash black pepper, more or less to desired taste
1/5 cup non-dairy milk (I prefer almond)
1. Toast two slices of bread if desired and coat with thin layer of vegan butter.
2. **BE SURE TO DRAIN/PRESS THE TOFU VERY WELL BEFORE USING! It should feel almost dry.** Mix together milk and seasonings, then add crumbled tofu. Let sit at least a couple minutes.
3. Fry tofu over medium-high heat for about five minutes. Remove and pile onto lightly buttered bread or toast. Enjoy hot.
Ways to indulge in this delicious sandwich but make it a little healthier is to add some ground flaxseed and use less butter, but I think the butter makes it absolutely the best! You can add bell peppers, broccoli, and any veggies you wish. Serve it on a bed of lettuce and tomato if you'd like.
Of course, this sandwich isn't something you want to eat daily, but it's nice on occasion.
By the way, the kala namak can be purchased from Amazon (link below) and is a bit expensive, but only a tiny quantity is needed. It lasts a long time and is well worth the price!