Peel sweet potatoes and slice thinly with a food processor or knife.
Lay potato slices out in pie dish in a crust-like fashion, coated with tablespoon coconut oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
Now heat the rest of oil in a frying pan and cook the onion, white part of the scallions and the garlic until they are soft.
Add in the pepper and mushrooms and saute for about 10 minutes.
After this, add in the spinach, kale, basil and green parts of the scallions. You may have to do this a little at a time as they will have to wilt down a bit to fit in the pan.
As they wilt, turn the heat down to its lowest setting and start with the tofu mixture.
For this you will add to a food processor or blender the tofu, mustard, turmeric, soy sauce, nutritional yeast, milk, arrowroot and oil. Blend until you have a smooth consistency.
Pout the tofu mixture into the greens and stir until everything is combined.
Now pour this into the sweet potatoe crust and bake in the pre-heated oven for 40 -50 minutes, depending on how deep or shallow your dish is.
Just check it after 35 minutes to make sure it’s not too brown.
Tastes best a little warm
Enjoy with a salad for breakfast, lunch or dinner! If you want to eat it hot, just pop it back in the oven to re-heat.