Ingredients

1 tbsp oil (your choice)
1lb tofu, drained
4 medium white or baby bella mushrooms, sliced
1 stalk celery, sliced
1 carrot, grated
½ tsp marjoram
¼ tsp oregano
½ tsp turmeric
1 tbsp soy sauce
Black pepper
Herbamare or regular salt
1 ½ cups frozen shredded potatoes

Method

Preheat oven to 400F/200C, making sure the tofu scramble ingredients are assembled and ready to cook. Oil one cookie sheet, spread hash browns evenly over it and bake for about 15 minutes or until lightly brown and crisp.

Meanwhile, heat oil in large skillet over a medium-high heat and sauté mushrooms for 4 minutes. Add the celery and sauté for 1 minute more.

Crumble in the tofu, mix, and add marjoram, oregano, and turmeric.

Saute for 10 minutes or until starting to brown. Mix in soy sauce, salt and pepper. Stir until liquid is absorbed. Stir in shredded carrot and turn off heat. Finally fold in the baked hash browns and serve.