Slice the pressed tofu into bite-sized cubes. In a mixing bowl, combine tahini, olive oil, minced garlic, salt, and pepper. Add the tofu and marinate for at least 15 minutes.
Preheat your oven to 200°C (400°F). Spread the asparagus on a baking tray, drizzle with olive oil, season with salt and pepper, then roast for 15–20 minutes until tender and slightly charred.
In a grill pan or on a barbecue, toast the bread slices until golden brown and crisp. This should take about 2-3 minutes on each side.
Heat a non-stick pan over medium heat. Add the marinated tofu cubes and sauté for 8–10 minutes, flipping occasionally until golden and slightly crispy.
On a large serving platter, arrange the grilled bread, roasted asparagus, and sliced beets. Place the sautéed tofu in the center and sprinkle with fresh basil.
Drizzle everything with additional tahini and serve with optional avocado slices and lemon wedges on the side.
