I have found lemon, and tofu are a great mix. This is one of my earlier dishes blending the the crunchiness of asparagus with cheese, yogurt, and tofu. Each ingredient compliments the other.
2 16 ounce packages of extra firm tofu (advance preperation of tofu needed. See below)
1 Bunch of asparagus

Tofu Marinade:
1 1/2 tbl olive oil
1 tbl lemon juice
1 Chicken bouillon cube (vegetarian) or any vegetable bouillon cube dissolved in 1 cup of boiling water
1 tbl white vinegar
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground mixed chillies
1 1/2 tbl white wine
1 tsp dried chives
1/4 tsp celery salt.
1 tsp dried dill weed

Yogurt dip:
1/2 cup of yogurt
1.5 tbl lemon juice
2 tsp dried Dill Weed
1/2 tsp maple syrup
salt and pepper to taste

Yogurt dip directions: Mix all ingredients until well blended, and store in the refrigerator covered for atleast 2 hours.

Start by following these directions but use the marinade ingredients listed in this recipe.
I would suggest making the yogurt dip the night before to blend the flavors better.

1.) Once the tofu is ready drain the excess marinade and reserve for basting.
2.) Clean and trim 1 bunch of asparagus and steam till tender.
3.) While the asparagus is being steamed preheat the oven to broil and layout the tofu on a broiler pan that has been sprayed with non stick spray. (You can help prevent smoking by putting about a 1/4 inch of water in the bottom of the broiler pan)
4.) After about 15 minutes of the asparagus being in the steamer put the tofu in the oven and broil until lightly browned and slightly firm, be sure to flip the tofu 1-2 times during the broiling process. If it gets dry really fast you can baste with the leftover marinade.
5.) While the tofu is broiling and the aspargus is steaming you can start making the cheese sauce.

The Cheese sauce:

Bring 1 cup of milk, and 2 tbs of butter to a light simmer, mix 2 tbs of cornstarch into 4 tbs of cold water then add to the simmering milk and butter. Wisk the mixture while simmering for about 2 minutes. then mix in 1 cup of sharp grated cheddar cheese, once the cheese is melted and the sauce is an even consistency stir in 1/4 cup of white wine of your choice. Add 1 tsp of paprika for looks and whatever light seasoning you’d like to try. Continue to simmer until it slightly thickens. (you can add more corn starch if it needs more thickening but be sure to mix the cornstarch in with cold water first.)

The Delivery:

Layout the tofu on a plate, then then the asparagus as shown in the picture.