1/2 tablespoon olive oil

1 small onion, chopped

2 garlic cloves, minced

5.3 oz baby spinach, chopped

10 sun-dried tomatoes, chopped

4.4 oz silken tofu

4.4 oz extra-firm tofu

1 teaspoon apple cider vinegar (optional)

1/4 cup nutritional yeast

2 tablespoons tapioca flour (or cornstarch)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

1/2 teaspoon sea salt (adjust to taste)

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon kala namak

1/4 teaspoon black pepper

1/4 teaspoon turmeric

1 teaspoon white miso paste

1/2 cup dairy-free shredded cheese

1 1/2 sheets dairy-free puff pastry

1 teaspoon olive oil (for brushing)

Flaky salt for topping

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Preheat oven to 428°F (220°C).
Sauté onion and garlic in olive oil for 3–4 minutes.
Add spinach and cook until wilted. Stir in sun-dried tomatoes. Remove from heat.
Mash both tofus with vinegar.
Mix in nutritional yeast, tapioca flour, miso, and spices.
Fold in cheese and spinach mixture.
Line pan with puff pastry. Add filling.
Cover with remaining pastry and seal edges. Cut a small X on top.
Brush with olive oil and sprinkle flaky salt.
Bake 25 minutes until golden. Cool before serving.

Tofu Variations:
Use only silken tofu and add 1/4 cup chickpea flour.
Use only firm tofu and blend with 2–3 tablespoons plant milk.
Salt Adjustment:
Reduce salt if using heavily salted sun-dried tomatoes.
Kala Namak Substitute:
If unavailable, add small extra pinches of sea salt instead.
Puff Pastry Option:
A single large sheet can be shaped into a quiche-style pie without a top crust.