Preheat oven to 350F.
Clean portabella mushrooms with a mushroom brush or by cleaning gently under some running cool water. Pat dry and lay on a baking sheet gill side up. Drizzle about 2 tbsp grapeseed oil and bake for 10-12 minutes until they look juicy. Remove from oven and drain any excess liquid. Set aside.
4 portabella mushrooms, 4 tbsp grapeseed oil
In a large pan, cook onion in 2 tbsp of oil until translucent. Add spinach and cook until wilted. Set aside.
1 medium cooking onion, 3 cups fresh spinach
In a food processor, blitz tofu, turmeric, garlic powder, black salt, nutritional yeast, tamari, water, and soy milk until mixture homogenous. It will start to look like a quiche mixture. Add in the spinach/onion mixture and 2 tbsp of chopped dill and stir in to incorporate.
1 lb of extra firm tofu, ½ tsp ground turmeric, ½ tsp garlic powder, ½ tsp black salt, 2 tbsp nutritional yeast, 1 tbsp tamari or soy sauce, 2 tbsp water, 2 tbsp soy milk, 3 tbsp chopped dill
Stuff baked mushrooms with the mixture (you may have a little left over but it’s great on toast!).
In a small bowl, make the breadcrumb topping by combining 1 tbsp chopped dill, 1 tbsp melted butter, and 1/3 cup breadcrumbs and mix until incorporated. Press into the tops of the stuffed mushroom quiches and bake for 10-12 minutes until crumb topping is browned and tofu is heated through.
1 tbsp melted vegan butter, 1/3 cup breadcrumbs
Serve immediately on a bed of greens! Enjoy!