Boil four eggs for six minutes, refresh in iced water, peel, and set aside.
Blend tofu and 275g breadcrumbs in a food processor until combined.
Add remaining two eggs, black pudding, garlic, herbs, cinnamon, and lemon and blend until smooth.
Mould the tofu mixture carefully around each boiled egg.
Mix 100g breadcrumbs and polenta, then dip each egg to coat completely.
Heat vegetable oil in a deep pan until a breadcrumb sizzles immediately.
Deep-fry the eggs for six minutes until golden, then drain on kitchen paper.
Fry sliced onions in oil for six minutes, then add chillies for three minutes.
Boil vinegar, sugar, and tamarind paste in a saucepan.
Blanch cauliflower in the vinegar mixture for three minutes and remove with a spoon.
Stir cornflour paste into the hot vinegar mixture and remove from heat.
Stir onions and cauliflower into the sauce and set aside to cool.