Ingredients

The following ingredients have 6 Servings
  • 1 28-ounces can plum tomatoes
  • 1 tbsp tomato paste
  • 1 tsp maple syrup (optional)
  • 2 onions (diced)
  • 2 garlic cloves (minced)
  • 12 ounces smoked tofu (firm)
  • 1/8 tsp cinnamon
  • 1/2 tsp salt
  • 1/8 ground black pepper
  • a pinch of cayenne pepper
  • 3 medium-size eggplants
  • 1 tbsp olive oil
  • 2 and 1/2 cup unsweetened almond milk
  • 2 tbsp potato starch
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg

Instruction

  • Drain the tomatoes into a bowl and keep the juice. Roughly dice the plum tomatoes and add to a skillet with the juice. Heat over medium heat, stirring regularly for about 10 minutes, or until the tomatoes are cooked and the sauce has slightly thickened.
  • Stir in the tomato paste, maple syrup, salt, pepper and cinnamon. Cook for another 2 minutes and remove from heat.
  • Wash and cut the eggplants into 1-inch think slices, brush slices with olive oil and sprinkle with salt. Fry slices until tender and golden brown on both sides in a large non-stick skillet over medium-heat. Depending on your skillet you can probably fry about 5-6 slices at a time.
  • Transfer the eggplant slices to a plate lined with paper kitchen paper towel to remove excess oil.
  • Heat one tablespoon of olive oil in a skillet over medium heat. Add the onions and garlic, and cook until soft, about 7 minutes. Scramble the smoked tofu and add to the skillet, cook for about 5 minutes, stirring every 2 minutes. Add the tomato sauce and mix until everything is combined. Remove from heat.
  • Preheat oven to 400°F (200°C).
  • Arrange a layer of half the eggplant slices in a greased baking dish (I used a 10-by-6 inch pan). Cover with the tomato/tofu sauce. Top with a second layer of the remaining eggplant slices.
  • Pour the bechamel on the top and spread evenly.
  • Bake 25-30 minutes until top is golden brown. Top with chopped cilantro or parsley and serve hot.
  • Moussaka will keep for up to 3 days in the refrigerator.