Open the package of tofu and drain any excess water. Press the tofu using a tofu press or the kitchen towel/heavy object method as described in the notes below. Depending on the method used, the tofu will need to press for 15-20 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 tamari, nutritional yeast, kala namak, and black pepper in a shallow rectangular or square dish (I used an 8" x 6" x 2" glass Pyrex).
Slice the block of tofu in half lengthwise and then cut each of the pieces in half again to make 4 "patties" in total (See the post above for instructional photos). Add the tofu patties to the tamari mixture. Using your hand, carefully pick up each piece of tofu and coat all 6 of the sides with the mixture (See the post above for instructional photos).
Heat olive oil in a nonstick over medium heat. Cook tofu on medium to medium-high for 5 minutes per side, carefully flipping in between.
While the tofu is cooking, slice the English muffins in half and toast to your liking.
Place one tomato slice on each of the English muffin halves.
When the tofu is done, place each piece of tofu on top of the tomato slices. Give the hollandaise a stir and then top each piece of tofu generously with the sauce. Top with chives and serve.