3 large boiled potatoes, cubed (approximately 3/4)
3/4 cup diced onion
celery salt (to taste)
coarsely ground pepper
1 tablespoon Worcestershire sauce
1 diced Tomato (optional)
2 oz. vegan Swiss cheese, shredded
4 oz. tofu
1 1/2 tablespoon vegan sour cream
dash garlic powder (or to taste)
Fry the potatoes and onion in butter-flavored cooking spray or vegetable oil in a large skillet until browned, turning frequently.
Meanwhile, mix together all of the other ingredients. (Note: You may wish to add a quarter to a half cup of soymilk. The mixture should be pourable.)
When potatoes and onion are sufficiently cooked, stir in the remaining ingredients and cook until all is cooked through and set.
Authors Note: I have not personally made this using vegan cheese, tofu, and sour cream. The lacto-ovo version will set like an omelet or frittata.