Preheat oven to 350 degrees. Lightly grease a 9 or 10-inch pie plate or oven-proof skillet.

In the bowl of a food processor, process the tofu, ½ Tablespoon of oil, salt, turmeric, garlic powder and black pepper until smooth. Scrape down the sides and add the chickpea flour. Process until well combined.

Warm a medium to large skillet over medium heat. Add the remaining 2 Tablespoons of oil. Add the mushrooms plus a big pinch of salt and sauté until tender, about 5-7 minutes. Add the shallots and sauté until mushrooms are golden brown.

Add the spinach and sauté until wilted, about 3 minutes.

Stir the cooked vegetables into the pureed tofu mixture and pour into the prepared pie plate, smoothing the top with a spatula.

Bake until frittata is set and surface is dry and slightly golden, about 30-40 minutes. Allow to sit for 5 minutes and then invert onto a serving platter, if desired. The underside looks a little prettier than the top. Can also be served at room temperature or cold.