Feta, Leek and Tofu Casserole

Preheat the oven to 200°C (approximately 400°F). 

Par-cook the tofu strips according to the package instructions. 

Cut the leeks in half lengthwise, thoroughly rinse, shake dry, trim and then cut into narrow strips. Cut an "X" in the base of each tomato, blanch, peel, quarter, core and cut into small pieces. Cut the olives into small pieces.

Whisk the eggs, sour cream and crème fraîche together and season with salt, pepper and nutmeg.

In a hot pan, heat the oil and sauté the leeks and tofu for 2-3 minutes. Grease a baking dish with butter, fill with the leek and tofu mixture, pour the egg mixture over top and sprinkle with the tomatoes, olives and crumbled feta. Bake for about 25 minutes.