Preheat your oven to 350°F (175°C).

In a food processor, blend firm tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, regular salt, black salt, and soy milk until smooth.

Heat a skillet over medium heat, add olive oil, and sauté chopped onion and crushed garlic for 3-4 minutes.

Add sliced cremini mushrooms and red bell pepper; sauté for another 5-7 minutes. Stir in baby spinach until wilted.

Fold the creamy tofu mixture into the sautéed vegetables until well combined.

Transfer the mixture to a greased pie dish or smooth into an oven-safe skillet. Add sundried tomatoes or red onion on top if desired.

Bake for 40 minutes, or until the top is firm and golden.

Cool for about 10 minutes before slicing.