Cut Sourdough Bread (1) in to 3/4 inch cubes - if your bread is fresh, lay cubes on a baking sheet and toast in the oven at 400 degrees F (200 degrees C) for 10 minutes.
In a large skillet, heat Olive Oil (2 tablespoon) over medium high heat. Add Onion (2) and sauté, mixing often for 2-3 minutes.
Then turn heat down to medium low, continuing to cook until golden and tender, about 15 minutes longer.
Once onions are nicely caramelized, add the Purslane (4 cup) and Garlic (4 clove). Cook until purslane is tender and garlic is fragrant, about 3-5 minutes.
Add Fresh Basil Leaf (2 tablespoon) and Fresh Thyme Leaves (1 tablespoon) with a pinch of Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon) stir well to combine.
In a medium bowl, whisk Vegan Scrambled Eggs (10) with Unsweetened Soy Milk (2 cup) with remaining Olive Oil (4 tablespoon) along with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon).
In a large bowl, add the cubed bread along with the caramelized onion mixture. Pour in the vegan egg mixture and give a gentle stir. Let stand 5 minutes.
Gently stir again and pour into a well greased 4 quart baking dish. At this point you could cover and refrigerate overnight.
Brush Cherry Tomato (1 pound) with Olive Oil (to taste). Place Cherry Tomatoes on top of strata.
Bake strata in a 400 degrees F (200 degrees C) oven for 35 minutes.
Lower the heat to 375 degrees F (190 degrees C) and continue baking 20-30 more minutes until puffed and golden.
Allow to cool at room temperature for about 10 minutes before slicing and serving.