Dice onion and saute it in a tablespoon of olive oil over low heat until translucent.
Add diced mushrooms sprinkle with a little salt and continue to saute until they begin to release their juices.
Add baby spinach and stir for a few minutes until the spinach just barely wilts.
Make the tofu mixture
Press your tofu to get out as much liquid as possible, then Break it up into smaller pieces so it fits in your food processor. (You may have to do this in 2 batches if you don't have a large food processor).
Add salt, pepper, nutritional yeast, and melted margarine to your food processor along with the tofu and blend. (It will turn into a crumbly mixture)
Slowly add the dairy-free milk 1 tbsp at a time blending between each tbsp until the tofu mixture turns from crumbly to a very thick paste.
Add the tofu mixture to the sauteed veggies along with 1 cup of vegan cheese, and 1/2 cup of vegan bacon bits (optional), and mix well.
Put it all together and bake
Spray a muffin pan with some oil (or use muffin liners) and spoon the combined tofu-veggie mixture into the muffin tin filling each one so they are heaping over the top.
Bake at 375° F for 35 minutes.
Let them cool for about 10 minutes before taking them out of the muffin tray to allow them to set a little and firm up.
Notes
Add just enough milk so the tofu is smooth and not grainy looking. (This will be about 1/2 cup if using the high protein tofu, and only a tablespoon or 2 if using the extra firm tofu).