Preheat oven to 200°C (400°F). Gather and prep your ingredients.

In a food processor, blend tofu, nutritional yeast, cornstarch, miso paste, sea salt, black pepper, dried oregano, kala namak, turmeric, smoked paprika, and plant milk until smooth.

In a nonstick pan, heat olive oil. Sauté diced onion and minced garlic until the onion turns translucent. Add baby spinach and cook until wilted. Let cool slightly.

Fold the sautéed vegetable mixture into the tofu blend. Add sun-dried tomatoes and chopped pistachios. Mix until combined.

Roll out puff pastry and cut out 12 discs for the mini quiches.

Place each pastry disc into the wells of a greased muffin pan, filling them with the quiche mixture to about three-quarters full.

Bake in the preheated oven for 20-25 minutes until tops are golden brown.

Allow mini quiches to cool in the pan for 5 minutes before serving warm or allowing to cool completely.