Slice your tofu in half to make two thinner rectangles. Then using a circle cookie cutter, cut your tofu into rounds so that it has a pretty look.
Add all your tofu egg marinade ingredients to a shallow dish including: soy sauce, water, black salt and white pepper. Add you tofu rounds to the marinade and let sit for about 10-15 minutes. You can flip half way through to ensure the coverage is even.
To make your hollandaise add your vegan butter to a small sauce pan and allow that to melt over medium. Once melted add your flour and mix until there are no clumps. Add your non-dairy milk, turmeric, black salt, white pepper and cayenne. Mix it consistently for about 15 minutes until it thickens then remove it from the heat. Allow to rest to thicken a bit more.
Once the tofu is done in the marinade, fry it and the vegan ham on medium heat until each side is golden brown.
Now you assemble by placing three slices of your vegan ham on each of the english muffin halves, then a half of your sliced avocado, slice of tomato, the vegan egg round and drowned it in hollandaise sauce.