15ouncesof extra firm tofu (about 15 oz)- pressed or water squeezed out
1teaspoonof onion powder
pepper to taste
2 ½Tablespoonsof nutritional yeast
2Tablespoonsof lemon juice
1Tablespoonof non dairy milk
Thaw puff pastry on counter top for 30 minutes according to the package
in a large pot heat heat the mushrooms (no oil needed) and once they release a lot of their liquid, add 1.5 teaspoons of garlic and the spinach and place a lid on top. Watch it closely. Once it starts to wilt add a pinch of salt and mix it in then remove it from the heat and remove the lid.
Combine all other ingredients in a bowl and set aside.
Roll out the puff pastry a bit to get it thinner then cut into the shapes you want to fill. Fill with stuffing and pinch edges closed with a fork.
Cook according to the package (about 20 minutes)
These store well in the fridge but need to be reheated in the oven to fully enjoy them again.