Preheat oven to 350°F (175°C).
Spray a small sauté pan with non-stick spray.
Place the tortilla in the pan, ensuring the bottom is touching and the edges are fanned out to prevent the egg from spilling.
Inside the tortilla, arrange the mushrooms, spinach, and cheese. Sprinkle with pepper.
In a separate bowl, whisk the eggs and silken tofu, then season with salt.
Pour the egg mixture over the vegetables in the tortilla.
Carefully place the pan in the preheated oven and bake for 15 minutes, or until the eggs are set and no longer jiggle, and the tortilla is golden brown.
Caution: Handle will be hot!
Remove the pan from the oven and cover the hot handle for safety.
Carefully remove the tortilla from the pan and cut it into quarters.
Serve with your favorite salsa.
