- 200 g potatoes
- 250 g eggplant
- 100 g tomatoes
- 2 shallots
- 1 carrot
- 1 clove garlic
- 5 g parsley (fresh)
- 250 g tofu
Cut potato, eggplant, and tomato into slices. Finely dice shallots and carrots, mince garlic, and roughly chop parsley. Cut tofu into small cubes.
- large saucepan
- cooking spoon
Heat olive oil in a large saucepan. Sauté chopped shallots, garlic, and carrots until translucent. Add tofu and continue to sauté for approx. 3 – 5 min.
- 400 ml tomato sauce
- ¼ tsp sugar
Add tomato sauce to the saucepan, stir to combine, and season to taste with sugar and salt and pepper. Gently bring to a simmer.
Stir in chopped parsley and set aside.
- 50 ml soy cream
- 150 ml bell pepper paste
Preheat oven to 180°C/355°C. In a small bowl, mix together soy cream and bell pepper paste.
To assemble the moussaka, place a layer of eggplant on the bottom of a casserole dish. Place potato slices on top of the eggplants and cover with soy cream mixture. Top with tomato slices.
Cover the moussaka with the reserved tomato sauce. Bake in a preheated oven at 180°C/355°C for approx. 25 - 30 min. until bubbling and lightly brown. Enjoy with a fresh salad on the side.