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Preheat the oven to 190°C/375°F/Gas Mark 5.
Grease a 24cm springform cake tin and set aside.
Parboil the diced potatoes for 5 minutes then drain.
Using a large frying pan or wok, pour in a good glug of oil then add the potatoes. Fry for 5 minutes, stirring frequently.
Add the onion and fry for a further 5 minutes, stirring frequently.
Add the red pepper, courgette, garlic, smoked paprika, chilli flakes, dried oregano and a sprinkling of salt and pepper and heat for 10 minutes, stirring frequently. Check that the potatoes are cooked through but not mushy before removing the pan from the heat.
Place all of the tofu ‘egg’ mix ingredients into a high-speed blender and blend until smooth.
Remove the vegetable mix from the heat, pour the tofu ‘egg’ mix over the top and thoroughly combine.
Pour the mixture into the greased springform cake tin making sure it is evenly distributed and pressed down firmly into the pan.
Push the cherry tomatoes (seed side up) into the top of the mix and evenly distributed.
Place into the oven for 20 minutes.
After 20 minutes, remove from the oven, drizzle with a neutral oil and then cover the top with greaseproof paper.
Return to the oven for a further 15 minutes or until lightly golden.
Leave to cool for 15 minutes before serving.