• Some advanced preparation the day before will help to cut down cooking time in the morning.

The day before

• Peel and dice the sweet potato into small cubes and toss with 2 teaspoons of olive oil, salt, and pepper.
• Transfer the potatoes to a baking tray line with baking paper.
• Bake in a preheated 200°C (390°F) oven for about 10-15 minutes or until cooked, remove from the oven, cool, and then transfer to a sealed container and store covered in the fridge.
• While the potatoes are cooking, sautee the capsicum and leek, they can be cooked together in a nonstick skillet with 1 teaspoon of olive oil. Sautee for about 3-4 minutes on medium heat. When cooked remove from the heat, cool and transfer to a sealed container, and store covered in the fridge.
• You could also chop the spinach, finely slice the spring onions, and grate the cheese, store it in the fridge, ready for the morning.

In the morning

• Preheat the oven to 190°C (375°F) and grease 20 cm x 30 cm (9-inch x 13-inch) casserole dish.
• Spread the cooked potatoes in an even layer on the base of the prepared casserole dish, scatter over the spinach leaves, spring onion, cooked leek, and bell pepper mixture and sprinkle over the cheese.
• Place the silken tofu into a food processor and puree until smooth.
• Transfer the pureed silken tofu to a large mixing bowl or jug, add the eggs, soya milk, salt, pepper, garlic powder, onion powder, and dried parsley, and mix well.
• Pour the mixture over the vegetables into the casserole dish, then use a spatula to even out the surface.
• Place into the preheated oven and bake for 25-35 minutes or until the middle of the casserole is slightly firm and spongy to the touch.
• Remove and allow to stand for about 10 minutes, then cut into pieces and serve hot.