Vegetable moussaka with tofu topping


Preparation info

  • Serves


    • Difficulty


Appears in

The Tofu Cookbook

The Tofu Cookbook

By Becky Johnson

Published 2017

  • About

This Greek dish, traditionally made with lamb and topped with a cheese sauce, has been ingeniously adapted for vegetarians and vegans. It contains no animal products at all, but is still as rich-tasting and full of flavour as the original. The silken tofu that tops this excellent dish adds a creamy, velvety finish.


  • 600 g/1 lb 5 oz aubergines (eggplant), cut into 2.5cm/1in slices
  • 30


  1. Preheat the grill or broiler to high and place the aubergine slices in one layer on the grill rack. Drizzle with olive oil and grill for 2–3 minutes on each side until lightly browned.
  2. To make the sauce, heat the oil in a large pan and sauté the onions, garlic and carrots for 5–7 minutes, until softened. Add the remaining ingredients, bring to the boil, then simme