|5 g||parsley (fresh)|
|2 tbsp||olive oil|
|400 ml||tomato sauce|
|50 ml||soy cream|
|150 ml||bell pepper paste|
Cut potato, eggplant, and tomato into slices. Finely dice shallots and carrots, mince garlic, and roughly chop parsley. Cut tofu into small cubes.
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.
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.
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.