If you can handle the steps below somewhat simultaneously, you'll be way ahead of the game!
1/2 cup cashew milk
1 lb medium tofu, cut into 6 approximately 1/4-cup squares (you may have some tofu left over)
1/2 teaspoon salt + more to season the spinach
2 tablespoons nutritional yeast
1/4 teaspoon mustard seeds
1/4 teaspoon turmeric
2-1/2 tablespoons lemon juice
1/4 teaspoon cayenne
10 oz baby spinach
1 tablespoon olive oil
1/3 cup vegan baking stick, melted
2 English muffins
In a high-speed blender, blend together the cashew milk, 2 squares of the tofu, salt, nutritional yeast, mustard seeds, turmeric, lemon juice and cayenne until smooth.
Sauté the baby spinach in the olive oil and season to taste with salt and pepper.
Microwave 4 squares of the tofu, covered with its package liquid (or water), until heated.
Start your high-speed blender again on the soup function (if you have one). Remove the cover over the hole in the lid and gradually pour in the 1/3 vegan butter stick, melted. Continue to blend until the sauce is heated. (If you don't have a soup function, blend then warm the sauce in a small pot on the stove.)
Split and toast the English muffins.
Assemble on two plates: English muffin halves, spinach, tofu (lifted out of the liquid with a slotted turner), sauce.