Vegan Eggs Benedict with Asparagus

Ingredients

• 8 ounces firm tofu, pressed and sliced into 1/4″ thick slices (should get 8 thin slices)
• 1/2 teaspoon black salt
• 1/2 teaspoon turmeric
• 1 tablespoon soy sauce
• 1 tablespoon nutritional yeast
• 1/2 cup water
• 2 tablespoons olive oil, divided
• 1 teaspoon olive oil
• 1 garlic clove, finely minced
• pinch salt and pepper
• 3/4 pound asparagus spears, woody ends removed
• 1/2 cup cashews, soaked for at least 30 minutes for easier blending
• 5 tablespoons water
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dijon
• 1 small garlic clove
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• 4 english muffins
• 1 large tomato, sliced