Prepare a large bowl of ice water.

Bring a large pot of salted water to a boil.

Add asparagus and green beans to the boiling water and cook for 2 minutes.

Add frozen peas to the pot and cook for an additional 2 minutes.

Drain the vegetables and immediately submerge them in the ice water to stop the cooking process.

Pulse the slivered almonds in a blender until they form a fine powder.

Add the blanched vegetables, garlic, parsley, scallions, olive oil, lemon juice, and nutmeg to the blender.

Puree all ingredients until smooth. If needed, add water in small increments to achieve desired consistency.

In a large bowl, mash the drained and pressed tofu with your hands or an immersion blender until it resembles ricotta cheese.

Add the green vegetable puree to the mashed tofu and mix thoroughly.

Gently fold in the chopped basil leaves.

Cover the mixture and refrigerate until ready to use.