Vegan Scrambled Tofu Hash

Press liquid from Extra Firm Tofu (1 pckg) with paper towels to remove excess liquid.

Add Grapeseed Oil (to taste) to large pan or wok and crumble pressed tofu with hands into pan.

Add Brown Mushrooms (1 pckg) , Greek Seasoning (1 tsp) , Curry Powder (1 tsp) , Ground Ginger (1 tsp) , Ground Turmeric (1 tsp) , and Salt and Pepper (to taste) . Cook about 3-5 minutes on medium-high, stirring frequently.

Add more oil, Frozen Shredded Hash Browns (1 pckg) , Red Chili Pepper (1) , and White Onion (1) and continue to cook about 5 minutes until potatoes are desired consistency.

Add Fresh Spinach (2 cups) and stir just before serving.