1 (14- to 16-ounce) package extra-firm tofu
1 cup raw cashews
1 tablespoon extra-virgin olive oil
1 cup onion, chopped
Sea salt, to taste
1 cup mushrooms, chopped
1 cup zucchini, coarsely chopped
1 tablespoon tahini
1 tablespoon yellow or white miso paste
2 to 3 tablespoons nutritional yeast, or to taste
1 teaspoon ground turmeric
1/4 cup water
1/4 cup loosely packed fresh cilantro
3 cups fresh spinach, finely chopped
Black pepper, to taste
1/2 medium avocado, sliced
Place the tofu between layers of paper towels or clean kitchen towels. Place a heavy, flat-bottom plate or bowl on top. Let stand for 15 minutes or up to a few hours. Crumble the tofu coarsely. Soak the cashews in enough water to cover in a bowl for 30 minutes or up to 2 hours.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Sauté the onion in the hot oil for 2 minutes, seasoning generously with salt. Add the mushrooms; sauté for 3 minutes. Add the zucchini; sauté for 3 minutes. Cook for an additional 5 minutes or until the onion is translucent and the zucchini is tender and cooked through, stirring frequently.
Process the tahini, miso paste, yeast, turmeric, cashews, 1/4 cup water and cilantro in a blender or food processor or in a bowl using an immersion blender, until blended.
Add the tofu, spinach and tahini mixture to the zucchini mixture and mix well. Cook until the spinach is fully cooked, stirring occasionally; do not overcook. Season with salt and pepper. Spoon into a serving dish. Top with the avocado and serve.