Preheat the oven to 400 degrees F (200 degrees C).
Wrap the Beet (4) in tin foil with a bit of Olive Oil (to taste). Cut the tops off the Garlic (1 bulb) and add a bit of olive oil and toss everything into the oven.
Roast the garlic for about 35-45 minutes and roast the beets for 1 hour until you can pierce the skin with a fork.
Press the Tofu (1/2 block) between sheets of paper towels to remove excess water. Set aside.
When the beets are done, toss tofu, Fresh Mint (1/4 cup), White Miso Paste (1/2 tablespoon), Nutritional Yeast (2 tablespoon), 2 cloves of roasted garlic, Lemon (1/2), and Salt (1 pinch) into a food processor and pulse until well incorporated.
Boil the water for the pasta. Add the Fusilli Pasta (2 cup) and a dash of Olive Oil (to taste) to keep the noodles from sticking together. Boil until the noodles are cooked al dente.
After the beets have cooled enough to handle, remove the skins. When the beets are fully cooked the skins should peel off relatively easily.
Purée the beets in a food processor until they’re pretty much mush.
In a skillet over medium heat, melt the Vegan Margarine (2 1/2 tablespoon) and then add the Poppy Seeds (1 tablespoon).
Add the beets and mix well. When the beets and poppy seeds are all mixed together, toss the pasta in with the sauce and mix together until the pasta is covered with the sauce.
Top with the tofu ricotta mixture and a couple of extra mint leaves. Enjoy!