Tofu & Meatless Beef Hash

1 block tofu
2 tablespoon soy sauce
1 Cup dehydrated soy protein (ground beef style)
6 dried shitake mushrooms
1 3/4 Cups hot water
1/2 Cup green onions, chopped
1/4 Cup cilantro (Chinese parsley), chopped
3 tablespoon Vegetarian Stir-fry Sauce
1 teaspoon sesame oil
1 teaspoon egg substitute, mixed with 2 tablespoons water
dash of garlic salt
dash of pepper

Soak the shitake mushrooms in the hot water for 5 minutes. Then use 1 Cup of that water (now flavored with the shitake mushrooms) to add to the dehydrated soy protein and let sit for 10 minutes. When the mushrooms aresoft, squeeze them to remove excess water and then slice off the tough stems. Chop the mushroom caps.

Meanwhile, slice the tofu block in half, lengthwise, and put in a microwave proof casserole dish. Use a fork to poke holes into the top of the tofu layer, and pour the soy sauce over the tofu.

In another bowl, mix together the hydrated soy protein, shitake mushrooms, green onions, cilantro, vegetarian stir fry sauce, egg substitute, sesame oil, garlic salt, and pepper. Then pour this mixture on top of the tofu and pat down to make a second layer. Microwave on high for six minutes.

You can eat this dish hot or cold. If you let it cool in the refrigerator for several hours you can slice it easier (almost like a meatloaf)..