In the meantime, heat 2 tablespoons of vegan butter or oil in a skillet over medium-high heat heat. Once the pan has preheated, place the tofu slices in the pan. Cover the pan with a lid (the steam will help it cook better) and cook for 3-5 minutes, or until the bottoms are golden brown and crisp.
Once the first side is golden brown, flip the pieces. Try to be gentle while flipping, as the chickpea coating can flake off in the pan if it's handled too much. (A very thin and flexible turner is ideal for this.)
Once flipped, cook for another 2-3 minutes, until the second side is also golden brown and crisp.
Remove from heat. Season with an extra pinch of black salt. (Black salt loses some of its potency when heated, so I like to add a little extra just before serving to boost the eggy aroma.)
Season with black pepper to taste. (Optionally, top with a sprinkle of smoked paprika and fresh sliced scallions or chives.)