Cut a block of tofu in half lengthwise and press the water out (while we make the hash) either with a tofu press, or by putting some heavy pans on top of the tofu.
Put a large cast iron skillet on medium heat and add the oil
Once the pan is heated up (after 2-5 minutes) add the frozen potatoes. Let them cook until they become crispy and golden brown, about 5-10 minutes.
Push the potatoes to one side to leave the pan exposed to add all of your chopped vegetables. Add the zucchini, mushrooms, bell peppers, onions, and optional vegan breakfast sausage.
Add garlic powder, onion powder and salt and cook until vegetables become soft and warmed through - about 5-8 minutes. Stir everything together after vegetables are cooked.
Now that the tofu is pressed, slice the tofu in half one more time, lengthwise, so you have two pieces. Grab a coffee mug or large cup and cut tofu out into a circle. This is optional, it will just give the tofu egg the fried egg shape. Cut a small hole into the middle of the tofu, to create the look of a fried egg, and this is also where you will pour the egg yolk. All of the excess tofu scraps, just chop up and add to the hash.
Create some space for the tofu in the pan to have access to the bottom of the pan by moving the hash over a bit. Put a little more oil on the pan and then set the tofu into these circles to give the tofu a chance to warm up. Flip tofu to the other side after a minute or two. Season the tofu with garlic powder, onion powder and a little black salt.