Heat up a pan on medium-high and add the grated cauliflower and some water. Bring to a boil and cook 5 minutes.
Add the tofu and spices and mix well until the whole thing turns yellow. Add the chickpea flour, plant milk (I like to use soy or oat) and cook well, at least 5 minutes.
Taste and add salt & pepper if necessary.
Video
Notes
You can find kala namak in most stores nowadays. It has a sulfurous smell and yields the eggy aroma.