Tofu Moussaka

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • DO IN ADVANCE, E.G. THE PREVIOUS NIGHT: Place tofu on a plate with a heavy weight on top of it to press out excess moisture.
  • TO PREPARE: Slice the aubergines, lay on a paper towel, and sprinkle with salt.
  • Chop tomatoes. Chop onion. Mince garlic.
  • Sauté the onion and garlic in half of the olive oil. When tender, add cinnamon, oregano, and black pepper. Stir to coat.
  • Add chopped tomatoes and Maggi cube (or other bouillon cube of your choice). Bring to a simmer, lower heat, and simmer uncovered until sauce thickens.
  • Cube tofu and add. Cook for another minute, then transfer sauce to separate bowl and set aside.
  • Wipe aubergine slices with paper towel, then sauté in same pan with remaining olive oil.
  • When golden brown, use half of the aubergine slices to line the bottom of a baking dish. Pour tofu-tomato sauce on top. Sprinkle with half the parmesan. Cover with remaining aubergine slices, then with remaining parmesan.
  • Bake at about 240°C for 20-3- minutes or until it looks done!
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