Vegetable Moussaka with Tofu Topping

Name: Vegetable Moussaka with Tofu Topping
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 8
Cuisine: Greek
Ingredients: 600 g/1 lb 8 oz aubergines/eggplants, cut into 2.5cm/1in slices; 600 g/1 lb 8 oz aubergines/eggplants, cut into 2.5cm/1in slices; 2 tbsp tomato ketchup; 350 g/12 oz silken tofu; 75 g/3 oz/¾ cup ground almonds; salt and ground black pepper; salt and ground black pepper; 1 tsp ground nutmeg; 4 tsp yeast extract; 2 tbsp balsamic vinegar; 2 × 400 g/14 oz cans of chopped tomatoes; 200 g/7 oz mushrooms, sliced; 4 courgettes/zucchini, sliced; 4 courgettes/zucchini, sliced; 2 large carrots, peeled and finely chopped; 2 garlic cloves, peeled and crushed; 2 large onions, coarsely chopped; 4 tbsp vegetable oil; ground paprika and fresh basil leaves, to garnish; ground paprika and fresh basil leaves, to garnish; ½ tsp English/hot mustard powder; ½ tsp English/hot mustard powder; 1 tbsp soy sauce; 1 tbsp lemon juice

Preparation info

Serves
8

Difficulty
Medium
Ready in
1 hr 20

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

This vegan adaptation of the famous Greek dish has all the savoury succulence of the traditional version. A flavoursome almond and tofu topping is used instead of the usual egg-enriched dairy-heavy béchamel. Aubergines in a mushroomy sauce create a substantial and tasty filling.

Ingredients

600 g/1 lb 8 oz aubergines/eggplants, cut into 2.5cm/1in slices

Europe
Greece
Main course
Mediterranean
Vegan

Method

Preheat the grill or broiler to high. Place the aubergine slices in one layer on the rack. Lightly brush with 2 tbsp of the oil and grill for 2–3 minutes on each sid