Preheat oven to 375°F. Oil a 9-inch round cake pan. You can use square, but a round pan produces less waste when cutting tofu circles.

Rinse tofu and wrap in two layers of paper towels. Place tofu between two cutting boards or plates and place a thick book on top. The weight of the book will press out excess water.

Heat oil in a pan over medium heat. Add onion, sprinkle with coarse salt, and cook 5 to 8 minutes until it begins to turn translucent. Add sun dried tomatoes, spinach and garlic. Cook for another 5 to 8 minutes, or until tomatoes have softened and spinach has cooked down and moisture has nearly evaporated.

Unwrap tofu, break apart with your hands into a food processor. Add nutritional yeast, tahini, miso and black salt, then puree. Add tofu to pan and stir to combine with spinach mixture. Stir in fresh herbs. Scrape contents into prepared cake pan and place in the oven to bake for about 20 to 25 minutes or until slightly firm to the touch.

While the tofu is baking, prepare the Hollandaise sauce. Melt vegan butter in a small pot over medium heat. Add flour and stir. Cook for a few minutes until thickened. Whisk in water and cook for a few minutes before adding in nutritional yeast, lemon juice, salt, cayenne and white pepper. Taste and adjust seasonings. Keep on low heat, and add more water to thin, if necessary.

When quiche is nearly done, set a large pan over medium heat. Melt vegan butter and whisk in maple syrup. Lay several slices of vegan ham in the pan and cook for a couple of minutes on each side. Remove slices and place on a cutting board or plate until ready to assemble.

Remove quiche from oven when done and using a 3-inch round cookie cutter or wine glass, cut circles of quiche. Split English muffins in half and toast until lightly browned, then spread with vegan butter. Assemble by placing a slice of vegan ham on the muffin, then a quiche round, followed by sliced avocado. Top with Hollandaise sauce and reserved fresh herbs for garnish.