Step 1

Cook quinoa

Step 2

After the tofu has thawed, drain and squeeze the excess water off.

Step 3

Brush off portobello mushrooms and remove the stems.

Step 4

Make the marinade for the mushroom: 3 tablespoons of olive oil, 3 tablespoons of balsamic vinaigrette, salt, and pepper (just keep adding the salt little by little until the marinade tastes good to you).

Step 5

Heat 3 tablespoons of olive oil in a pan and add the onions, garlic, oregano, and basil. After you sweat the onions, add the tofu. Note: smash the tofu with your hands and place it into the pan. Keep stirring and cook on medium heat for about 15 to 20 minutes.

Step 6

Add Nutritional yeast, spinach, tomato, and lemon juice to the tofu. Cook for another minute then set aside.

Step 7

Dip the mushroom in the marinade and place on a baking pan (top side down).

Step 8

Stuff the mushrooms with the tofu and veggies.

Step 9

Top it off with vegan cheese.

Step 10

Preheat oven 370 degrees.

Step 11

Bake stuffed mushrooms for 15 to 20 minutes.

Step 12

Serve over quinoa.