Preheat your oven to 200°C (400°F) and set a timer for 20–25 minutes for baking.

In a food processor, combine all filling ingredients and blend until smooth. Adjust consistency with plant milk if needed.

Heat olive oil in a nonstick pan, add onion and garlic, sauté until translucent (about 3 minutes), then add spinach and cook until wilted (2-3 minutes).

Fold sautéed vegetables into the tofu mixture, then mix in sun-dried tomatoes and pistachios.

Roll out puff pastry, cut into 12 discs, and press into a greased muffin tin.

Fill each pastry cup with the tofu and vegetable mixture, just below the rim.

Bake in the preheated oven for 20-25 minutes until the crust is golden brown.

Let cool a few minutes before removing from the tin, then serve warm or at room temperature.