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 20-30 minutes.
While the tofu is pressing, use a fork to whisk together tamari, nutritional yeast, kala namak, salt, black pepper and turmeric in a bowl.
Slice the block of tofu in half lengthwise. Cut each of the pieces in half to make 4 pieces in total.
Dredge each piece of tofu in the tamari mixture to coat it on all 6 sides.
Heat olive oil in a nonstick over medium-high heat. Cook tofu for 3-4 minutes on each side until outside is browned but not burned, carefully flipping with a spatula.
While the tofu is cooking, lightly toast the gluten-free rolls to your liking.
Add the vegan cheese to the tops of the rolls and place in the toaster oven on "toast" until the cheese is melted but the rolls are not burned. If you don't have a toaster oven, you can place the rolls on a baking sheet in a 425° oven to melt the cheese.
Place 1-2 tomato slices on the bottoms of the rolls, followed by one tofu "egg" and the "cheesy" roll tops.