Tofu Potato Moussaka

This hearty, lowfat meal will satisfy any hunger.

Rating:

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Serves: 6 person(s) Change

Preparation Time: 35 mins
Cooking Time: 1 hr

Ingredients Convert to Metric

  • 1 Tbsp soy sauce, salt reduced
  • 1 large eggplant
  • 1 1/2 tsp salt
  • 4 medium potatoes, peeled, par-boiled, cut into thin slices
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 2 Tbsp water
  • 1/4 cup tomato paste
  • 1 cup vegetable stock
  • 1 cup sliced mushrooms
  • 2 Tbsp chopped parsley
  • 1 tsp dried basil
  • 4 Tbsp flour
  • 1 pinch of salt, extra
  • 2 cup soy drink
  • 1 tsp torula yeast
  • 14 oz diced tomatoes, canned
  • 12 oz diced firm tofu

Directions:

Marinate tofu in soy sauce for 30 minutes.

Cut eggplant into 1/2 inch slices. Sprinkle with 1 1/2 tsp salt and stand for 30 minutes. Rinse with water and dry each slice.

Steam eggplant for 5-6 minutes or until soft. Remove and drain on kitchen paper.

Tomato Sauce: Heat water in frypan. Sauté onion and garlic until soft. Add tomatoes, tomato paste, stock, mushrooms, parsley and basil. Simmer for 10 minutes. Fold through tofu and marinade.

White Sauce: Place flour in a saucepan. Gradually add soy drink stirring continuously until smooth. Stir over medium heat (or microwave on HIGH). Season with a pinch of salt and add torula yeast.

Arrange the eggplant over the base of a lightly greased ovenproof dish (12 inch x 10 inch). Spoon over tomato sauce and layer cooked potato over the top. Spread white sauce over the potato.

Bake in a moderate oven for 45 minutes.

Serve hot with broccoli florets and spiced carrots.

Variations:

Eggplant can be replaced with zucchini.

Serving suggestions and garnishes not included in recipe analysis.