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For 4 people: 500 g asparagus-2 cloves of garlic-1/2 onions-3 tablespoons of extra virgin olive oil-100 g of tofu-4 tablespoons tahini (sesame cream)-300 ml soy milk-3 tablespoons white flour-salt.
Blanch the asparagus in salted water for 5 minutes, then season them in 2 tablespoons of olive oil, garlic and finely chopped onion.
Cubed tofu and stir-fry with a spoon of oil and a little salt.
Let it cool down and blend it thoroughly with the tahini.
Meanwhile, in a saucepan, blend the flour with soy milk by adding it a little at a time; add salt to taste.
Put on low heat and, stirring, thicken the sauce.
Add to tofu smoothie.
In a rectangular mold lined with baking paper, lay the asparagus with their seasoning, alternating to the mixture of tofu and sauce. Bake at 180° C for 30 minutes and remove from the oven when it is warm.