Preheat oven to 375° F.

Line a 9 inch square baking pan with parchment, or use a silicone baking pan. Place the hash browns in the pan and pre-bake for about 30 minutes.

While the hash browns are in the oven, prepare the rest of the casserole.

Saute the onion in a non-stick or stainless steel pan. Use a bit of water to deglaze the pan when the onions begin sticking.

When the onions have started to brown, add in the garlic and saute for about 2 minutes, until the garlic is fragrant.

Add in the chopped spinach and cook just until the spinach has wilted. Transfer the mixture into a medium sized mixing bowl.

Lightly brown the breakfast sausages and slice them.

Drain and lightly press the tofu. I give it a few good squeezes to remove much of the water.

Place the tofu, and seasonings in a food processor, and process until well combined.

Add the sausage and the tofu mixture to the bowl with the onion and spinach. Stir to combine.

Spread the tofu mixture on top of the pre-baked hash browns and bake the casserole for 30 to 35 minutes at 375° F.