Open the package of tofu and drain any excess water. Press the tofu using a tofu press for 20 minutes or the kitchen towel/heavy object method as described in the notes below for 30 minutes.
While the tofu is pressing, make the Hollandaise sauce according to these directions. When the Hollandaise is done, cover and set aside until ready to use.
Use a fork to whisk together 1 teaspoon olive oil, kala namak, turmeric, salt and black pepper in a shallow bowl.
Slice the block of tofu in half lengthwise. Then use a 3-3.1" round cookie/biscuit cutter to cut two circles, one in each piece of tofu. Store the remaining *tofu pieces in an airtight container in the refrigerator for up to 3 days.
Coat each all sides of each tofu patty in the seasoning mixture.
Heat olive oil in a non-stick skillet over medium heat. Cook tofu on medium to medium-high for 2-3 minutes per side, carefully flipping in between.
While the tofu is cooking, slice the English muffin in half and toast to your liking.
Place half of the spinach and one tomato slice on each of the English muffin halves.
When the tofu is done, place each tofu patty on top of the tomato slices. Give the Hollandaise a stir and then top each tofu patty with 2 tablespoons of the sauce (or more if desired). If using, top with fresh chopped chives and/or paprika.