Preheat oven to 190°C.
Cut tops off capsicums and remove seeds.
Crumble tofu into a mixing bowl.
Add nutritional yeast, lemon juice and herbs.
Mix through spinach and cooked quinoa.
Spoon filling into capsicums.
Arrange in a baking dish.
Pour passata around the capsicums.
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10 minutes.