"Eggs Benedict" with that amazing 'hollandaise' sauce

Brunch for Steph and I

This is another crowd pleaser. This recipe is easy to put together. I wish I took a picture of Steph eating it ...the muffin flipped and sauce was all over nose...too cute.

1 lb extra firm tofu, drained
3 tbsp all purpose flour
1 tbsp nutritional yeast
Pinch turmeric
1/2 tsp salt
1/4 tsp pepper
1 tbsp grapeseed oil
6 slices tempeh bacon (I had to use soy couldn't find tempeh)
3 english muffins, split
1 tbsp earth balance
1 large ripe tomato
Vegan Hollandaise Sauce (recipe in previous post)
minced fresh parsley

Cut the tofu horizontally into six 1/4 inch slices. Using a 3 inch cookie cutter, cut the tofu slices into circles.
In a shallow bowl, combine flour, nutritional yeast, turmeric, salt, and pepper.Mix well.
Dredge the tofu in the flour mixture and set aside.
In a large skillet, heat the oil over medium-high heat. Add the tofu and cook until golden on both sides, turning once, about 4 minutes per side. Remove from the pan and set aside. In the same skillet, adding more oil if needed, cook the bacon until browned on both sides.
Toast the English muffins and spread with the margarine. Place one muffin half on each of 6 plates. Top each muffin half with a slice of tomato, followed by a piece of tofu and a slice of bacon. Spoon sauce on top. Sprinkle with parsley and serve immediately.