In the April 1998 issue Martha Stewart Living for which there was a recipe Sesame and Tofu Asparagus. I've cut it out, I've looked it a hundred times in the twenty years since then, and I'm still tearing it. My technique has evolved a bit and I like to use tofu seed in (and on) everything – bean bowls, wrappers, or a plate of grilled vegetables on top. But, it's also perfectly paired with simply boiled (or grilled!) Asparagus or broccoli, or served over white beans, as pictured here. A favorite Chilean oil coating or a shower of sliced peeled fruit seals the deal.
Some tips! Be sure to use extremely robust tofu. Also, play a little. I call for sesame here, but I like to add hemp seeds to the mix sometimes.