Vegan Scrambled Tofu Hash

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

Add Grapeseed Oil (as needed) to a large pan or wok and crumble pressed tofu with your hands into the pan.

Add Brown Mushrooms (1 pckg) , Greek Seasoning (1 tsp) , Curry Powder (1 tsp) , Ground Ginger (1 tsp) , Ground Turmeric (1 tsp) , Salt (to taste) , and Ground Black 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.