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Preheat the oven to 350°F. Spray a 9x13-inch casserole dish with oil.
In a blender, purée tofu, almondmilk, flaxseeds, salt and pepper until smooth.
In the prepared dish, toss together bread, herbs, tempeh, and all but 3/4 cup of the asparagus.
Pour almondmilk mixture over the top and press down gently to submerge all of bread.
Scatter reserved asparagus over the top and bake until golden brown and just firm in the middle, 50 to 55 minutes.
Bread pudding can be assembled the night before and baked the following morning.