Tofu Moussaka

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To answer the question about cilantro - I don't think it's vital, but I haven't

tried the recipe yet-

 

 

* Exported from MasterCook *

 

Tofu Moussaka

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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16 ounces firm tofu

2 medium eggplants

2 tablespoons canola oil

2 large onions -- chopped

2 garlic cloves -- minced

1 medium carrot -- diced

3 tablespoons tomato paste

1 celery stalk -- diced

1 cup dry red wine

1 teaspoon dried basil

1/4 teaspoon cinnamon

1 cup cottage cheese

2 tablespoons lemon juice

1 egg

8 tablespoons Parmesan cheese

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 cup whole wheat bread crumbs

1/2 fresh parsley sprigs -- chopped

3 to 4 plum tomatoes -- thinly sliced

 

Cut the eggplants diagonally into 1/3-inch thick slices, and brush lightly with

1 tablespoon of the oil (use more if necessary).

 

On an oiled baking sheet, broil the eggplant slices for 3 monutes on each side,

or until lightly browned.

 

In a saucepan, saute the onion in the rest of the oil until tender. Add the

garlic, carrot, and celery. Saute for 10 minutes, stirring often, until the

onion is golden brown.

 

Stir in the tomato paste. Stir the mixture over high heat for 2 minutes.

 

Add the wine, basil, and cinnamon. Cover and simmer for 2 minutes.

 

In a food processor, combine the tofu, cottage cheese, lemon juice, egg, 4

tablespoons of the Parmesan cheese, nutmeg, and salt. Process until smooth.

Set aside.

 

Sprinkle some of the bread crumbs to cover the bottom of an oiled 9 x 11-inch

baking dish. Add a layer of eggplant slices. Spoon half the vegetable mixture

on top of the eggplant, and spread evenly. Sprinkle with more bread crumbs and

2 tablespoons of Parmesan.

 

Repeat layers, using the rest of the eggplant, vegetable mixture, bread crumbs,

and cheese. Sprinkle with parsley, and add the tomato slices in a layer,

overlapping to cover.

 

Top with the tofu mixture, and sprinkle lightly with additional nutmeg.

 

Bake at 375F for 1 hour. Allow to cool before serving.

 

 

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Per Serving (excluding unknown items): 348 Calories; 13g Fat (34.5% calories

from fat); 21g Protein; 35g Carbohydrate; 8g Dietary Fiber; 40mg Cholesterol;

726mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 0

Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0