Scrambled Tofu Casserole with Mushrooms and Spinach

In a very large skillet cook the first eight ingredients (through turmeric) over medium-high 7 to 8 minutes or until onion is translucent, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. 2. Add crumbled tofu; cook 5 to 6 minutes more or until tofu turns yellow and any remaining liquid is cooked off. Add spinach, lemon juice, and salt. Mix well and season with black pepper. Remove from heat. 3. Cut three slices of bread into ½-inch cubes; stir cubes into scramble. Spoon scramble into a 2-quart rectangular baking dish. Let scramble cool completely. Cover and chill until ready to bake. 4. When ready to bake and serve, remove casserole from refrigerator. Preheat oven to 350°F. Cut the remaining five slices of bread into quarters and insert them decoratively into scramble. Arrange tomatoes over top. Bake 35 minutes or until scramble is heated through and bread is toasted. Serve warm with ketchup.