Preheat oven to 400°F. Grease a large 13 x 9-inch casserole dish with olive oil.
Heat the oil in a large nonstick skillet over medium heat. Add the onions and garlic and cook for 5 minutes. Add the asparagus for another 4-5 minutes, then the spinach just until wilted.
In a high-speed blender (or food processor), combine the tofu, nutritional yeast, flour, turmeric, sea salt, and blend until nice and smooth.
Pour the tofu mixture in the large bowl with all the other cooked ingredients. Combine and pour overtop the diced bread in the casserole dish. Decorate with tomato halves and shredded cheese. Bake in preheated oven for 35-45 minutes until edges are golden and the top feels set.
Remove casserole from the oven. Cool for 10-15 minutes before serving. Enjoy!
Blending a combination of soft and medium or firm tofu creates the best texture. You'll need a total of 900g of tofu to make the vegan egg mixture, which would include two 300g blocks of soft tofu and one 300g block of firm tofu.