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Preheat oven to 350°F.
Add tofu, tapioca flour, nutritional yeast, turmeric, onion powder, garlic powder, black salt, and unsweetened almond milk to a food processor and blend until it’s smooth and creamy.
Preheat a nonstick skillet over medium heat and cook the onions and mushrooms until soft. Usually just 1-2 minutes. Toss in the red bell pepper and cook for 30-45 seconds. Finally, add the chopped spinach and cook until it starts to wilt.
Pour the tofu mixture directly into the pan with the veggies if you are using a cast-iron or oven-safe skillet. Gently stir to combine everything and smooth out the top. If you do not have an oven-safe skillet simply combine the tofu mixture and sautéed veggies then pour into a 9-inch pie dish or regular casserole dish.
Top with sliced red onions and grape tomatoes then bake for 40-45 minutes. The top should brown just slightly and turn golden.
Remove from the oven and let cool for 15 minutes.
Serve and enjoy.