Tofu Moussaka recipe

Perfect for vegetarians or meat-lovers taking the night off, this Moussaka recipe uses tofu in place of ground meat—you’ll hardly notice the difference!

Ingredients:

2 tablespoons olive oil, divided
1 (16-ounce) package tofu, drained, crumbled
1 onion, diced
1 cup chopped mushrooms
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon dried oregano
2 cups chopped tomatoes
½ cup red wine
2 tablespoons tomato paste
½ cup chopped fresh parsley
½ cup sour cream
½ cup plain yogurt
½ cup grated parmesan cheese
2 medium eggplants, sliced ¼-inch thick

Directions:

1) Preheat oven to 400°F. Lightly grease an 8-by-8-inch baking dish.

2) Heat 1 tablespoon oil in a large skillet over medium. Add tofu and cook until lightly browned, stirring occasionally, about 4 minutes. Remove from skillet; set aside.

3) Add remaining 1 tablespoon oil to skillet. Add onion and mushrooms to skillet; cook until softened, about 5 minutes, stirring occasionally. Add garlic, cinnamon, salt, and oregano; cook until fragrant, about 1 minute.

4) Add reserved tofu, tomatoes, wine, and tomato paste to skillet; stir well. Bring to a boil over high heat; lower to a simmer and cook, covered, 15 minutes. Stir in parsley. Set aside.

5) In a small bowl, whisk together sour cream, yogurt, and cheese. Set aside.

6) Assemble the Moussaka: place a layer of sliced eggplant along the bottom of the prepared baking dish. Spoon half of the tofu sauce over the eggplant. Repeat with an additional layer of eggplant, the remaining tofu sauce, and a final layer of eggplant. Pour sour cream sauce over the top.

7) Bake until bubbly and light golden, about 30 minutes. Cool slightly and serve.

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Published by Starsol