Directions

1. First, prepare tofu marinade. Combine soy sauce, Worcestershire sauce, mustard, liquid smoke, and agave in a dish and stir. Place tofu pieces in the marinade and ensure pieces are covered. Let sit for 5 or more minutes as you prepare the hollandaise.
2. Make hollandaise by melting vegan margarine in a small pan over low to medium-low heat. Then add the flour and whisk until a paste forms. Continue to cook, whisking continuously, for one minute. Then add the non-dairy milk, turmeric powder, nutritional yeast, lemon juice and salt and pepper. Stir and heat on low until sauce thickens slightly, about 2 minutes, then remove from heat.
3. In a non-stick pan, heat oil over medium heat, then add tofu slices and cook for 5-7 minutes, flipping halfway through cooking. When cooking is almost complete, add spinach to pan just until wilted.
4. Distribute the wilted spinach evenly between 4 slices of English muffin, top each with a slice of tomato, then add a piece of tofu. Add 1 tablespoon of hollandaise to each and garnish with parsley if desired. Serve warm.