olive oil, as needed
1 large zucchini
1 medium tomato
1/2 cup mushrooms sliced
1 tablespoon oregano
2 large baked potatoes
tofu sour cream, to serve
1. Saute zucchini, tomato, and mushrooms with oregano and a some olive oil.
2. Spoon onto baked potatoes. Top with tofu sour cream.