Preheat the oven to 350 degrees Fahrenheit.

Add chopped sun dried tomatoes to a bowl with hot water. Let soak for ~10 minutes while prepping the other ingredients.

In a food processor, add the tofu, nutritional yeast, soy sauce, and turmeric. Puree until smooth. (It should be the consistency of hummus.)

In a skillet, add the olive oil, onion, and mushrooms. Saute for 3-4 minutes or until onion is tender and translucent. Add the artichokes, soaked tomatoes, kale, garlic, and lemon juice. Saute for another 2-3 minutes.

In a large mixing bowl, stir together the pureed tofu mixture and sauteed vegetables. Stir in the sea salt and ground black pepper.

Spray a 9" pie pan with cooking spray. Layer phyllo sheets into pan one at a time, brushing each sheet with olive oil. Transfer filling to pan and fold extra phyllo over the top; the messier it looks, the better! Sprinkle with black pepper if desired. Bake for 40-45 minutes or until filling is firm and phyllo dough is golden brown. Allow to cool 10-15 minutes before serving.