Step #3 In a frying pan over med-heat/flame saute the onions & mushrooms in the olive oil until lightly browned.
Step #4 While vegetables are cooking,cornstarch, Worcestershire & Tabasco, in the bowl of a food processor/blender mix tofu, nutritional yeast, baking powder, soy milk, pepper,salt, process until smooth.
Step #5 Remove the pan with the sauteed vegeatbles from the heat, stir in the the hash browns & then the tofu mixture.
Step #6 Pour into the prpared pan.
Step #7 Bake for 1 hr or until browned.
Step #8 Add the soy cheese slices to the top & return to oven until soy cheese is melted.
Step #9 Cut into 4 rectangles & serve sprinkled with the fresh parsley.