Cook ww penne pasta.
Bring a pot of water to a boil, plop in 19 silken tofu, and remove from heat. Drain after 2 minutes, blend tofu with jucie from 2 lemons. Reserve 1 cup of tofu for another use. Mix the remaining tofu with a smidgen each of maple syrup, soy sauce, nutmeg, nooch, shredded FYH mozzarella cheese, and apple cider vinegar. Chop some fresh oregano and parsley, and mix this in as well.
Saute a shallot, carrots, garlic, and chopped asparagus.
Mix all of this in a casserole dish and bake for 30 minutes at 375.
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