Preheat your oven to 200°C (400°F) to bake the quiches evenly.

In a blender, combine tofu, nutritional yeast, cornstarch, miso paste, sea salt, black pepper, oregano, kala namak, turmeric powder, and smoked paprika. Blend until smooth, adding plant milk or water as needed.

In a skillet, heat olive oil and sauté onion and garlic for about 3 minutes. Then add spinach and cook until wilted.

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

Roll out the puff pastry, cut out 12 discs, and place them into a greased muffin pan.

Fill each pastry cup with the tofu mixture, pressing gently to shape.

Bake for about 20-25 minutes until the crust is golden-brown and the filling puffs up.

Remove from oven and cool for 5-10 minutes before serving warm or storing for later.