Press your tofu to squeeze out as much water as possible so it can absorb the seasoning. You can use dishcloths, cheese cloths, or paper towel to wrap, and then press between two flat surfaces and use something heavy like a textbook or cans to press on top. Let press for at least 30 minutes.

Make phyllo cups but cutting the phyllo pastry into approximately 2.5"x2.5" squares. Use a pastry brush to coat the inside of mini cupcake molds.

Make cups by brushing a thin layer of vegan butter between 3 layers of phyllo pastry and pressing into the prepared cupcake molds. Bake at 350F for about 5-10 minutes until edges are lightly browned and crispy. Remove from oven and let cool.

Meanwhile, to prepare the filling, whisk turmeric, black pepper, black salt, tamari and water in a small bowl until combined.

In a pan over medium heat, cook onion with olive oil until translucent.

In a food processor, blend tofu, onion, and turmeric mixture until combined. You may to scrape down the sides a couple times. Transfer to a mixing bowl.

Add spinach and cook until wilted. Fold into tofu mixture and use a small 2 tsp scoop to divide the mixture among 30 phyllo cups.

Serve immediately!