Place tofu, soy sauce, lemon juice, nutritional yeast and pepper into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.

Coat the bottom of a large skillet with oil and place over medium heat. Add mushrooms to skillet in a single layer. Cook until lightly browned, about 5 minutes. Add onion and sauté until softened, about 5 minutes. Add garlic, spinach and dill, if using, and flip a few times, just until spinach is wilted, about 1 minute. Remove from heat and fold in tofu mixture. Season with kala namak to taste, if using.

Preheat oven to 400°. Lightly oil 4 ramekins (I used 5 ½ inch ramekins, but something a bit smaller would work as well).

Place puff pastry sheet on a lightly floured surface and roll to about a 16 inch square (can roll smaller if using smaller ramekins). Cut into 4 squares and line each ramkein with a puff pastry square.

Divide tofu mixture into ramekins and smooth out the top with a spoon. Bake until tofu mixture and puff pastry crust are lightly browned, about 20 minutes.

Serve warm.