Preheat oven to 400° and thaw pie shell according to package.
Poke a few wholes in the bottom of your thawed pie shell with a fork. Bake for 8-10 minutes (or however long is listed on the pie shell instructions).
Reduce heat to 350°.
While the pie shell is cooking, heat a pan over medium heat. Once hot, add butter and onions and cook for 2 minutes. Then add the mushrooms, garlic, thyme, sage, tarragon, salt and pepper and cook for 5 more minutes, stirring regularly. Set aside once cooked.
Drain tofu and pat dry with a clean tea towel or paper towel. In a medium bowl, mash tofu with a fork, then stir in the nutritional yeast, turmeric, and black salt. Add the mushroom mixture, lemon juice, and cheese and stir to combine.
Pour the tofu mixture into the pre-baked pie shell and press it down. Sprinkle with paprika and bake for 35-40 minutes. Let cool 10-15 minutes before serving.