Creamed Asparagus and Tofu — Brunch, Lunch or Supper

1. Wash and prep asparagus and set aside for steaming.
2. Make the creamy sauce according to directions.
3. Drain the tofu and cut  in half through the short side, press lightly between paper towels.
4. Cut in slices that are  just a little thicker than 1/4″.
5. Lay in frying pan on med-low and simmer without oil to absorb extra moisture and firm up the tofu, checking to make sure it doesn’t stick*.  Do not want to “fry it crispy”.  It should be firm, but still soft enough to cut easily.
6. Sprinkle lightly with some chicken-style seasoning over the top sides.  After the under sides are cooked,  carefully turn tofu and cook briefly on the top side.
7. While the tofu is cooking, steam the asparagus for 4-6 minutes depending on the size of the spears.  This will go faster if you only use about an inch of water inn your steamer.
8. Put your English Muffins in the toaster to toast lightly, not hard or crispy.
9. Assemble as follows:  English muffins, sliced avocado, opt., several asparagus spears, a little sauce to hold everything in place, a slice of tofu, and a final scoop of sauce.

For the Sauce:

1. Combine all but last two cups of water in blender cup and blend until smooth as cream. If you don’t have a very powerful blender just blend longer, or blend briefly to break up nuts and then let the nuts stand in the water for 5-10 minutes before blending. —Always release the vent cap when using hot water.
2. Add remaining water to blender and mix briefly.
3. Pour into saucepan and bring to a boil over medium heat, stirring until thickened. It will thicken more as it stands.
4. Cover and set aside.