Drain and press the tofu for at least 30 minutes to remove excess water. In a blender, combine the tofu, nutritional yeast, kala namak, onion powder, vegan milk, and salt (if desired). Blend until smooth. Taste and adjust seasonings. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, and cook for 5 to 7 minutes until they soften. Stir in the garlic and cook for about 2 minutes until fragrant.

Add the diced tomatoes, parsley, ground cumin, red pepper flakes, sea salt, and black pepper to the skillet. Reduce the heat to medium, stir well, cover the skillet, and let the sauce simmer for about 2 minutes.

Remove the lid and make small wells in the sauce with a spoon. Spoon portions of the tofu mixture into each well. Cover the skillet and simmer on medium heat for 5 minutes, then uncover and cook for an additional 5 to 8 minutes until the tofu mixture sets and the sauce thickens.

Turn off the heat and let the dish cool for about 5 minutes. Sprinkle vegan feta cheese and chopped cilantro on top. Serve warm with crusty bread or pita.