Preheat your oven to 200°C (400°F).

Remove excess moisture from the tofu and break it into chunks. In a blender, combine tofu, nutritional yeast, cornstarch, sea salt, black pepper, dried oregano, kala namak, turmeric, smoked paprika, and unsweetened plant milk. Blend until smooth.

Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté until translucent, then add baby spinach and cook until wilted.

In a mixing bowl, combine tofu mixture with sautéed vegetables and add sun-dried tomatoes and shelled pistachios. Mix until well incorporated.

Roll out the puff pastry and cut out 12 discs. Fit them into a muffin pan.

Fill each pastry cup with the tofu filling, leaving a small space at the top.

Bake for 20-25 minutes until the crusts are golden brown and filling has set.

Allow the mini quiches to cool for about 5 minutes before serving.