Cut aubergines in half and scoop as much flesh as possible making sure to leave the skin intact so it would hold the filling.
Saute mushrooms, aubergine flesh, finely chopped onion and garlic till slightly brown. Add spices and continue cook till fragrant, then remove from the heat immediately and transfer to your food processor alongside with tofu, nutritional yeast, and apple cider vinegar. Blend till completely smooth.
Preheat the oven to 180 degrees. Fill the aubergine boats with prepared mousse and bake for 25 minutes or till golden on top.
Serve straight away or they can be enjoyed cold as well.