Tofu Potato Moussaka

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Tofu Potato Moussaka

 

1 tbsp. soy sauce, salt reduced

1 large eggplant

1 1/2 tsps. salt

4 medium potatoes, peeled, par-boiled, cut into thin slices

1 medium onion, chopped

1 garlic clove, crushed

2 tbsps. water

1/4 cup tomato paste

1 cup vegetable stock

1 cup sliced mushrooms

2 tbsps. chopped parsley

1 tsp. dried basil

4 tbsps. flour

1 pinch of salt, extra

2 cups soy milk

1 tsp. yeast

14 ozs. diced tomatoes, canned

12 ozs. diced firm tofu

 

Marinate tofu in soy sauce for 30 minutes.

Cut eggplant into 1/2 inch slices. Sprinkle with 1 1/2 tsp salt and stand for 30

minutes. Rinse with water and dry each slice.

Steam eggplant for 5-6 minutes or until soft. Remove and drain on kitchen paper.

Tomato Sauce: Heat water in frypan. Saute onion and garlic until soft. Add

tomatoes, tomato paste, stock, mushrooms, parsley and basil. Simmer for 10

minutes. Fold through tofu and marinade.

White Sauce: Place flour in a saucepan. Gradually add soy drink stirring

continuously until smooth. Stir over medium heat (or microwave on HIGH). Season

with a pinch of salt and add torula yeast.

Arrange the eggplant over the base of a lightly greased ovenproof dish, 12 inch

x 10 inch. Spoon over tomato sauce and layer cooked potato over the top. Spread

white sauce over the potato.

Bake in a moderate oven for 45 minutes.

Serves 4.