Drain block of tofu by placing it in a colander and setting something heavy on top. Set aside to drain.
Rinse asparagus well. Snap off the woody ends of each spear by holding a spear on both ends and bending it. The spear should break easily where the woody end and the tender stalk meet. Discard woody ends.
Cut asparagus into 1- to 1/12-inch pieces and steam for 4 to 5 minutes or until tender-crisp. (See notes below.)
Meanwhile, place onions, olives, and crushed garlic in serving bowl.
When asparagus is done, remove from pan to cool.
Crumble tofu and add to serving bowl along with remaining ingredients.
Add asparagus pieces and mix well.
Serve cold or at room temperature.
Notes
1. If desired, asparagus can be steamed first and then cut into pieces.2. For the best flavor, be sure to steam asparagus rather than boiling it.