Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease it.

Break the tofu into chunks and add to a food processor along with almond meal, lemon juice, olive oil, garlic, basil, salt, nutritional yeast, and pepper. Blend for 30–60 seconds until smooth and creamy, scraping down the sides if needed. The texture should be thick with some texture—like ricotta.

Squeeze out as much water as possible from the thawed spinach using clean hands or a tea towel. Add the spinach to the food processor bowl (remove the blade first) and stir to combine with the ricotta mixture.

Lay the puff pastry sheets flat on a clean surface. Divide the filling between them, shaping it into a tight log down one side of each sheet. Roll the pastry around the filling to seal.

Brush the tops with vegan mayo and sprinkle with dried oregano (if using). Slice each roll into 4–6 pieces, depending on your preferred size. Make a small slit on top of each (optional, for decoration).

Arrange rolls on the prepared baking sheet, spacing them about 1 inch apart. Bake for 35–40 minutes, or until golden brown and crisp.

Let cool slightly before serving. Delicious with ketchup, tomato relish, or your favorite dipping sauce.