Tofu Scramble with Hash Browns & Kale

Makes 1 Hearty Serving

Ingredients:
1 Tbsp Grapeseed Oil
1 cup frozen hash browns
3-5 leaves of kale (I used Lacinto) stemmed and finely chopped
1/3 package of Extra Firm Silken tofu
1/8 tsp garlic powder
1/8 tsp turmeric
1/8 tsp chipotle or chili powder
sea salt & pepper to taste

To prepare, heat oil in a cast iron skillet over low-medium heat. Add hash browns and stir to coat in oil.  Cover with lid. Wash, stem and finely chop kale and add to the potatoes. Stir in seasonings, cover with lid and cook for about 10 minutes, until kale is tender, stirring occasionally. Crumble the tofu into the mixture, stir to combine. Adjust seasonings, cover with lid for another 3-5 minutes until tofu is heated through. I like this topped with any combination of Aji Sobremesa or salsa, giardiniera, and avocado. Served here with a slice of toasted sourdough bread.