Preheat oven to 350 degrees F (180 degrees C).
Brush the Large Portobello Mushroom (1) with Olive Oil (to taste) and Balsamic Vinegar (to taste). Add the Salt and Pepper (to taste) and brush over the mushroom again.
Wilt the Spinach Leaves (2 cup) and place on mushroom. Add Canned White Beans (1/4 cup), Kalamata Olives (3 tablespoon), and Dried Oregano (to taste). Add Tofu (7 ounce), chopped Fresh Basil Leaf (4), Sun-Dried Tomatoes in Olive Oil (1/4 cup).
Wrap the portobello (completely covered) in tinfoil and place in oven for approximately 20 minutes. Serve and enjoy!