Vegetable moussaka with tofu topping

Name: Vegetable moussaka with tofu topping
Yield: Serves 8
Cuisine: Greek
Ingredients: 2 × 400 g/14 oz cans chopped tomatoes; 200 g/7 oz mushrooms, sliced; 4 courgettes (zucchini), sliced; 2.5 ml/½ tsp English (hot) mustard powder; paprika and fresh basil leaves, to garnish; 15 ml/1 tbsp lemon juice; 50 ml/3½ tbsp water; 2 large onions, coarsely chopped; 2 garlic cloves, crushed; 2 large carrots, finely chopped; 30 ml/2 tbsp olive oil; 600 g/1 lb 5 oz aubergines (eggplant), cut into 2.5cm/1in slices; 15 ml/1 tbsp soy sauce; sea salt and ground black pepper; 5 ml/1 tsp Tabasco sauce; 30 ml/2 tbsp balsamic vinegar; 350 g/12 oz silken tofu, drained; 15 ml/1 tbsp clear honey; 200 g/7 oz/1¾ cups ground almonds

Preparation info

Serves
8

Difficulty
Medium

Appears in

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.

Ingredients

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

Europe
Greece
Main course
Mediterranean
Vegetarian

Method

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.
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