Cheesy Hash Brown Casserole

Ingredients:
5 Tbsp Miyokos Vegan Butter
2 16 oz bags frozen hash browns, thawed completely
1 bunch of kale stemmed and finely chopped
1 package of Extra Firm Silken tofu
1/2 tsp garlic powder
1/2 tsp turmeric
Sea salt & pepper to taste
2 cups prepared  Cheeze Sauce or favorite Vegan cheeze shreds 
1-2 Tbsp Nutritional Yeast

Instructions:

1. Preheat oven to 425°.
2. Prepare hash browns by squeezing out excess water. Either use your hands or place potatoes in a clean tea towel and squeeze. Do this in small batches and set aside in a mesh strainer. Removing the water will help the hash browns crisp in the oven and prevent sogginess.
3. Heat a cast iron skillet over medium heat. Melt 1 Tbsp vegan butter and add kale. Sauté for about 5 min so that it is tender, but still bright green. 
4. Crumble tofu into same skillet with the kale and break up the tofu with your wooden spoon. Season with garlic powder and turmeric, salt and pepper. Cook for 2-3 minutes until cooked through and spices are well incorporated. Remove from heat and set aside. 
5. Use 2 Tbsp of softened butter to thoroughly grease 9x13 baking dish. Make sure to completely cover bottom and all sides. This will help the potatoes brown.
6. Lay down half of the hash browns creating an even layer. Top with tofu kale mixture, then the cheeze. Top with final layer of hash browns.  
7. Sprinkle the top with nutritional yeast and use your fingers to drop the remaining 2 Tbsp butter randomly on the top of the hash browns (this will help them brown in the oven). 
8. Place in oven for 25-30 minutes, uncovered until browned and cooked through. 
9. Allow to sit for about 5 minutes before serving.