• 120 ml coconut milk
• 120 ml unsweetened soya milk
• 2 bay leaves
• 2 garlic cloves, peeled and bruised with the side of a knife
• 1 generous pinch saffron threads, crushed
• 1 tablespoon soy sauce
• 2 tablespoons agave nectar
• 3 drops liquid smoke* (optional)
• 2 tablespoons rapeseed oil
• 400 g (14 oz) firm tofu, pressed and sliced into 4 pieces
• 2 tablespoons refined coconut oil
• 1 tablespoon potato starch or cornflour (cornstarch)
• 2 teaspoons lemon juice, or more to taste
• ½ teaspoon white miso paste
• sea salt flakes
• white pepper
• 2 English muffins, split
• 2 tablespoons vegetable oil
• 1 large tomato, cut into 4 slices
• 4 slices vegan ham (optional)
• 2 tablespoons chopped chives

Combine the milks in a pan, add the bay leaves and garlic and bring to the boil. Remove from the heat and leave to infuse for 10 minutes.

Meanwhile, soak the crushed saffron threads in 1 tablespoon hot water and set aside. Whisk together the soy, agave, liquid smoke (if using) and rapeseed oil. Arrange the tofu in a single layer in a shallow bowl and pour over the soy mixture. Turn to coat and then set aside.

When the milk has infused, discard the garlic and bay leaves. Heat the coconut oil in a pan and stir in the potato starch or cornflour until amalgamated. Over a medium heat, gradually whisk in the hot milk until thick and creamy. Add the saffron and its soaking liquid and the lemon juice. Mix the miso paste with a splash of warm water and add this too. Season with salt and pepper, stir, then set aside to keep warm.

Toast the muffins. Meanwhile, heat the vegetable oil in a large frying pan, add the tofu (shaking off excess marinade) and the tomato slices. Fry the tofu on both sides until golden. Flip the tomatoes now and then.

To serve, top each muffin-half with a slice of ham (if using), tomato and tofu. Spoon over some of the sauce and sprinkle with chives. Serve immediately.