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Preheat oven - Preheat the oven to 375 degrees F.
Prepare the vegetables - In a large cast iron or other oven safe skillet, warm the olive oil over medium heat. Add the potatoes and season with a little salt and pepper. Pan fry for 5 minutes, stirring frequently. Now add in the leeks and continue to pan fry for another 5 minutes or so, until the potatoes are fork tender. Turn off the heat and stir in the sun dried tomatoes. Remove the pan from heat and set aside.
Blend the "egg" mixture - In a food processor or blender, add the drained tofu (no need to press it first), nutritional yeast, cornstarch, almond milk, onion powder, turmeric, salt and pepper. Blend until smooth.
Pour egg mixture over vegetables and bake - Pour the egg mixture over the vegetables in the skillet. Bake for 35 minutes, until the top is firm.
Serve - Slice and serve immediately with toppings of choice. Enjoy! Store leftovers in the refrigerator for 3-4 days and reheat until warm.