Tofu Moussaka Recipe

Ingredients :

Serves 4

• 4 x 5oz / 150g baking potatoes

• 4 tbsp lemon juice

• 1 tsp canola or vegetable oil

• 1 tsp sugar

• 2 tsp crushed garlic

• 1 tsp ground cumin

• 2 tbsp dried oregano

• 1 cup diced eggplant

• 3½oz / 100g onion, sliced

• ¾ cup diced mixed bell peppers

• 7oz / 200g canned chopped tomatoes

• 1¾ cups whole plain yogurt

• 2 tbsp cornstarch

• 2 tbsp mustard powder

• 7oz / 200g silken tofu, sliced

• 3oz / 85g beefsteak

• tomatoes, cut into ¹/₈ inch / 3mm slices

Method :

1. Preheat the oven to 375°F/190°C. Bake the potatoes in their skins for 45 minutes, then remove, and cut into ¹/₈ inch / 3mm slices.

2. Combine the lemon juice, oil, sugar, garlic, cumin, and oregano in a small bowl, then lightly brush the mixture the diced eggplant, reserving the remaining mixture. Spread out the eggplant on a nonstick baking sheet and bake for 15 minutes.

3. Heat the reserved lemon juice mixture in a small pan over high heat, add the onion and bell peppers, and cook, stirring occasionally, until lightly browned. Add the canned tomatoes, reduce the heat, and simmer for 4 minutes.

4. Whisk the yogurt and cornstarch together in another pan, then bring to the boil, whisking constantly until the yogurt boils and thickens (you must whisk constantly or the yogurt will separate before thickening). When the yogurt has thickened, remove from the heat and whisk in the mustard powder.

5. Make as many separate layers of the ingredients as you can in an ovenproof dish, alternating with the sauce: tofu, sauce, onion and bell peppers, sauce, eggplant, sauce, potato, sauce, and tofu, then finish with a layer of beefsteak tomato topped with sauce. Bake for 20-25 minutes, or until golden brown on top.

Nutritional Facts :

Calories: 255

Fat: 5.5g

Saturated Fat: 1g

Salt: 0.3g