Macrobiotic Koya Dofu Faux Meat Sauce

• 2 blocks Koya dofu (freeze-dried tofu)
• 1 tin Whole canned tomatoes
• 1/2 medium Onion
• 1 Green pepper
• 2 Shiitake mushrooms
• 1/2 Celery
• 3 tbsp Ketchup
• 2 tsp Granulated soup stock (Vegi-cook: Refer to the Steps)
• 1 tsp Soy sauce
• 1 clove Garlic
• 1 Grapeseed oil (or olive oil)

1. Rehydrate and wring out the koya dofu, then use a blender to break it up into tiny pieces.
2. Mince the vegetables.
3. Heat some oil in a frying pan, then add the minced garlic.
4. Once it becomes fragrant, add the vegetables and the koya dofu and cook for 5 minutes.
5. Add the canned tomatoes to the frying pan while smashing them with a spatula.
6. Simmer over medium-low heat for about 10 minutes.
7. Add the ingredients, and once evenly combined, it's complete.
8. I used this Vegi-cook brand of soup stock.
9. It's a granulated seasoning made from vegetables.

dofu, tomatoes, onion, green pepper, shiitake mushrooms, celery, ketchup, soup stock, soy sauce, clove garlic, oil

Taken from cookpad.com/us/recipes/169140-macrobiotic-koya-dofu-faux-meat-sauce (may not work)