Set tofu aside an press all the water out (20 mins).
Roughly chop the mushrooms, bell pepper and zucchini. Add to a skillet and cook till soft. Add spinach and mix till wilted. Season with ½ tsp salt and black pepper.
In a blender blend together tofu, turmeric, italian seasoning, nutritional yeast, garlic powder and ½ tsp salt + 2 tbsp water until smooth.
Add ot the veggies and mix well.
Line a cake pan or 8 x8 pan with parchment. Pour in the batter and spread until smooth on top.