"Egg" Benedict with hollandaise sauce

I have been putting this dish on the back burner for years thinking it was hard to make, not so.
Shopping list: English muffins, soft tofu, choice of vegan cuts(we went with the bacon as it was flavorful than the ham). 

Directions: Make the hollandaise sauce first, recipe to follow below. Heat the hollandaise in a sauce pan until just warm, if the sauce gets too thick just add water. Grill or toast the muffins then grill the vegan cuts. Using a well rounded spoon, scoop out the soft tofu forming the "egg" then poach in hot water until warm. Assemble all your ingredients and top it off it with your golden glaze of the veganized hollandaise sauce :) Enjoy!

*Tips* Add grilled veggies of your choice onto the benedict then top it off your hollandaise sauce.  

Hollandaise recipe:

•  1-1/2 cups of unsweetend soy milk
•  1 cup of raw cashews
• 4 Tablespoons nutritional yeast "Nooch"
• 1-1/2 - 2 Tablespoons lemon juice
• 2 Tablespoons coconut or light olive oil
• 1 teaspoon ground mustard
• 1/2 teaspoon turmeric
• 1/2 teaspoon kolsher salt
• 1/2 teaspoon white pepper

Put all ingredients into a blender and start slow speed to crushing the cashew to bit then blast off to high speed until sauce is creamy smooth.