Cut each of your tempeh blocks in half, widthwise, so you have four squares, then very carefully slice each square in half, thickness-wise.

Stir soy sauce, maple syrup, vinegar and liquid smoke together in a shallow dish. Add tempeh and gently spoon mixture over top. Allow to marinate at room temperature for 30 minutes, occasionally rotating tempeh pieces or spooning a bit of the marinade overtop. (You can move on to the next step and prepare your vegan hollandaise while this happens, if you like.)

Coat the bottom of a large skillet with oil and place over medium heat. Working in batches if needed, add tempeh slabs, reserving excess marinade, and cook until browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more. Pour reserved marinade over tempeh and cook until liquid evaporates, about 1-2 minutes more. Remove from skillet and transfer to a plate.

Place all ingredients into a blender or food processor and blend until smooth. Season with salt to taste and thin with a few tablespoons of non-dairy milk until desired consistency is reached. Taste test and adjust seasoning as needed.

Coat the bottom of a large skillet lightly with oil and place over medium-high heat. Add asparagus and cook just until dark brown in spots and tender-crisp, about 3 minutes.

Place a few greens atop each English muffin half, followed by a tempeh slab. Place 2-3 asparagus spears over tempeh and drizzle with vegan hollandaise sauce. Sprinkle with parsley and black pepper, if desired. Serve.