Preheat oven to 375F (190C, or gas mark 5), and have ready a 9x13-inch (23x33 cm) casserole dish. Place potatoes, Meatless Chorizo, baby arugula, red onion, and red bell pepper in the casserole dish. Drizzle oil over the top, add chili powder, paprika, oregano, and salt, then toss everything together until evenly coated.
In a blender, place tofu, vegetable broth, nutritional yeast, cornstarch, onion powder, kala namak, and black pepper, and puree until very smooth. Taste and adjust seasonings to your preference. Pour tofu "egg" mixture evenly over the veggies in the casserole dish; shift the dish side to side if needed.
If the greens are sticking out, poke them back into the mixture so that they don't burn. Place casserole dish in oven and bake for 48-55 minutes, or until edges are browned and the center is opaque on top. Once done, cool on a rack for 20 minutes before serving, or storing in meal prep containers.
When ready to serve, dollop some Simple Truth Non-Dairy Sour Cream on top, and sprinkle with green onions. Also great when served with additional fresh arugula! This will store in the refrigerator for up to 7 days.