Preheat your oven to 375°F (190°C). Chop the zucchini and bell peppers, and sauté in olive oil for 5-7 minutes until softened. Stir in spinach until wilted.

If using tofu, press it to remove moisture, cube it, and mix with the sautéed vegetables. If using canned beans, rinse and drain them before mixing.

In a bowl, whisk together almond milk, garlic powder, thyme, and paprika until smooth. Pour over the vegetable mixture.

Transfer the mixture into a baking dish or Instant Pot. Fold to combine evenly. Sprinkle optional cheese on top.

Bake for 25-30 minutes in the oven until golden, or cook in the Instant Pot on high pressure for 15 minutes with a natural release.

Let the casserole rest for 5 minutes before serving to enhance flavors and thickening.