Place the eggplant on a baking sheet and sprinkle with salt and pepper. Place in the oven and bake for 10 minutes, take out and set aside.
Remove the block of tofu from the package and rinse with water. Place the block of tofu on a plate and then set a cutting board on top of the tofu. Place something heavy on top of the cutting board, like a few cookbooks or a heavy skillet, and set aside for 10 - 15 minutes.
Crumble the tofu in a mixing bowl until there are no big pieces, and then add the nutritional yeast, garlic powder, dried dill, salt, apple cider vinegar and water. Stir until everything is combined and set aside for now.
Heat a skillet over medium heat for 3 minutes. Add onion and cook for 3 minutes, stirring frequently so they don’t stick. Add a splash of water if they start to stick.
Add the mushrooms, salt and parsley and saute for an additional 3 minutes. Add the spinach, turn off heat and stir until the spinach is combined. Set aside for now.