Preheat your oven to 200°C (400°F).

In a blender, combine tofu, nutritional yeast, cornstarch, white miso paste, sea salt, black pepper, oregano, kala namak, turmeric, and smoked paprika. Blend until smooth.

Heat olive oil in a pan and sauté onion and garlic until translucent. Add spinach and stir until wilted.

Combine the tofu mixture with sautéed veggies, sun-dried tomatoes, and pistachios in a bowl. Fold gently.

Roll out puff pastry and cut into 12 discs for the muffin tin.

Grease the muffin tin, place pastry discs into each cup, and fill with the tofu and veggie mixture.

Bake for 20-25 minutes until golden and firm.

Let cool for a few minutes before serving.