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Preheat oven to 350°F. In a blender or food processor, combine tofu and eggs. Cover and blend or process just until combined. Transfer to a large bowl; stir in soy cheese, 1 tablespoon basil, pepper and salt. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add mushrooms, asparagus and shallots. Cook and stir for 5 to 8 minutes or just until tender; cool slightly. Stir vegetable mixture into tofu mixture, stirring until well mixed.
Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins on a large rimmed baking sheet.
Bake, uncovered, for about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.