Moussaka with Tofu
1 Tbs olive oil
1 whole yellow onion, chopped
3 cloves minced garlic
1 package firm or extra firm tofu, drained
2 cups chopped tomatoes
3 Tbs unsalted tomato paste
3/4 cup red wine
2 Tbs balsamic vinegar
2 cups sliced mushrooms
1/2 cup chopped fresh parsley
1 tsp thyme
1 tsp cinnamon
2 Tbs lemon juice
2 medium eggplants, sliced 1/4" thick
1/2 cup flour
1/4 tsp nutmeg
1/2 cup unsalted vegan margarine
3 cups nonfat almond milk
2 egg substitute
1/2 cup grated low-sodium soya cheese
1 Pre-heat your over to 350*. In a large skillet, heat the oil over medium heat and saute the onions with the garlic. Cook a few minutes until just translucent. Add the tofu and crumble it into the pan. Cook until lightly browned. Add tomatoes, paste, wine, vinegar and stir well. Into the skillet, add the sliced mushrooms, parsley, thyme, cinnamon and lemon juice. Reduce the heat and simmer for 45 minutes.
2 Meanwhile, brush the eggplant slices with olive oil and bake in the pre-heated oven on a baking sheet, covered lightly with foil. Bake until tender, about 30 min.
3 To make the white sauce for this dish, stir the flour and nutmeg together. Melt the butter and add it to the flour mixture. Cook for 1 min over low heat, and then gradually stir in the milk. Cook until slightly thickened. Remove from heat and cool for 10 min. Beat the eggs in a bowl, and add them gradually into the milk mixture, stirring to avoid the eggs from cooking. Return all to heat and cook, stirring constantly, until sauce thickens.
4 To assemble this dish, spray a 9 x 14 glass dish with cooking spray, or brush with a small amount of olive oil.Lay the 1/2 of the eggplant in the dish, single layer, cover with 1/2 of the tofu mixture. Top with the rest of the eggplant, then the rest of the tofu. Cover all with the white sauce, and top with the cheese.
5 Bake in the 350 pre-heated oven for approximately 45 min, until lightly browned.
Servings: 5