Place coconut oil in a bowl to the size of a soybean grain.
Add flour to ① and mix until combined.
Add cold water to ② a little at a time, mixing just enough to knead.
Roll out the dough quickly with a rolling pin or similar tool so that the coconut oil does not melt. (While making the filling, place the dough in the refrigerator to prevent the coconut oil from melting.)
Put olive oil in a frying pan, add tomatoes and bay leaves, and let the tomatoes rehydrate.
When it starts to simmer, add vegetable broth and hatcho miso and mix well.
Adjust the taste to your liking with apple syrup to match the acidity of the tomatoes.
Add the tofu meat and stir to combine, then season with salt and pepper.
Fill the pie crust with ⑧ and garnish with shredded bell peppers.
Bake in the oven at 180 degrees Celsius for 15-20 minutes and voila!