Vegetarian: Vegetarian Dishes: Tofu Potato Moussaka

This hearty, lowfat meal will satisfy any hunger.

Author: Family Health Network
Date: May 19, 2005

Serves: 6 person(s)

Preparation Time: 35 mins
Cooking Time: 1 hrs 15 mins

Ingredients:

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.

Related Recipes:

Spiced Carrots