Boil cashews in water for 20 minutes. This is important because it will make your hollandaise sauce creamy! 

While cashews are boiling, make tofu rub! Mix nutritional yeast, salt, pepper, turmeric, paprika, and garlic powder together. 

Drain block of tofu and pat with paper towels or a clean dish towel to remove excess water. No need to use a tofu press. 

Pre-heat oven to 350 degrees. Cut tofu down the middle, long side towards you. Cut that half in half and then slice those halves down the middle. You will end up with 8 squares. 

Coat all sides in tofu spice rub and set aside. Heat 2 tbsps of oil in a non-stick pan on medium-high heat. Cook tofu on each side for 3 minutes. Adding more oil if needed. Place tofu on a baking sheet and place in an oven while you prep the rest.

Make the cashew hollandaise sauce. Drain the cashews and add to a blender along with the other sauce ingredients listed above and blend until smooth. This may take a couple minutes. 

Next, heat hollandaise in a saucepan on low heat and whisk occasionally until slightly thickened. Add a splash of non-dairy milk if sauce becomes too thick. 

Meanwhile, slice 4 english muffins and lightly butter them. Place them in the oven until toasted to your preference. Cook vegan bacon, slice tomatoes, and chop chives. 

Place tomato slice, vegan bacon, the tofu, and a healthy spoonful of the hollandaise sauce on to one half of an english muffins. Sprinkle with chives and paprika. Makes 8. 

To re-heat, just add milk to extra hollandaise sauce to thin it out on low heat. Place tofu in a 350 degree oven for about 20 minutes to heat. And assemble toppings and toast your english muffins. Just as good as the first time!