Preheat oven up to 170 degrees Celcius. (Fan top and bottom heat)
Brush pie pan with 1 tbsp of olive oil and fold in the puff pastry.
Align to match the edges and cut the excess dough.
Poke the bottom with a fork to make some tiny holes.
Put inside the oven and bake for around 20 minutes until the pastry becomes slightly golden.*
Wash spinach and mushrooms.
Slice your onion, mushrooms, and 80 grams of sundried tomatoes.
Preheat the remaining olive oil in a pan and add mushrooms and onion.
Sautee for about 10 minutes and add spinach with sundried tomatoes.
Mix it well and set it aside.
Breakdown tofu into smaller pieces.
Add tofu together with almond milk, cornflour, nutritional yeast, all spices, black salt, turmeric, and baking powder to the food blender.
Blend it until the mixture becomes smooth and well combined together.
Transfer to the sauteed vegetables and mix them together.
Pour the filling onto a pre-baked puff pastry base and even it with a spatula.
Garnish with the remaining 20 grams of sundried tomatoes.
Put back inside the oven and bake around 30-35 minutes.
Allow to cool down completely before slicing.*