Step 1

Heat roughly 1 tbsp coconut oil in a pan.

Step 2

When heated, add tofu and a pinch of salt & pepper.

Step 3

Cook until heated through and starting to brown on the edges.

Step 4

While your tofu is cooking, make your Hollandaise sauce and steam your asparagus (optional).

Step 5

When you have finished your hollandaise sauce, toast your English muffins and cook your vegan cold cut in some coconut oil until heated and slightly crispy.

Step 6

Top each English muffin with a slice of vegan meat, followed by a tofu egg.

Step 7

Place 2 muffins on each plate and top with hollandaise sauce and a sprinkle of cayenne and chopped chives and serve immediately.

Step 8

Combine hot water and The Vegg yolk powder in a food processor.

Step 9

Mix until smooth, adding more water as necessary.

Step 10

Add in your lemon juice and mix to combine.

Step 11

Add salt, cayenne, and white pepper and blend until combined as well.

Step 12

Melt your butter in pan on medium-high until completely melted.

Step 13

Once your butter is melted, slowly add it to the ingredients on the food processor WHILE IT IS MIXING. Mix until combined.

Step 14

Check the taste and consistency of the sauce and adjust as necessary.