Preheat oven to 400 F.
Cook quinoa to package directions.
Set aside.
Using a paper towel, pat dry tofu brick to remove excess moisture.
Crumble tofu into small pieces and set aside in a bowl.
In a skillet over medium high heat, add 1 Tbsp avocado oil.
Add green onion, tofu, turmeric, garlic powder, chilli powder, salt and pepper.
Cook for 2-3 minutes and stir constantly.
Add red pepper and spinach to skillet.
Stir to combine thoroughly and cook for another 2-3 minutes.
Grate potatoes and slice onions.
Pat dry with paper towel.
In a large bowl, mix potatoes, onion, avocado oil, salt and pepper. Combine well.
Using a parchment lined baking sheet, place 4 equal sized potato mixture patties on it.
Bake for 10-12 minutes.
Flip patties over.
Bake for another 10-12 minutes.
Using 4 serving bowls, place quinoa on bottom, add tofu scramble and top with hash brown patty.
Garnish with chopped parsley and lemon wedge.