So the other day I was craving lasagnas…but had no pasta in my pantry. BUT I had eggplants, so obviously moussaka came to my mind.
What’s better than a comforting, smoky moussaka?
For those of you who never heard of moussaka, it’s a turkish baked dish that is traditionally made with minced meat, sautéed eggplants and topped with a bechamel sauce. Moussaka is a great, cosy family meal that everyone loves, it’s kind of eggplant lasagnas after all.
I used smoked tofu here to replace the meat and give the dish its warming smoky flavor.
This recipe requires simple, easy-to-find ingredients: eggplants, tomatoes, smoked tofu, onion, garlic, nutritional yeast, almond milk and a few spices.
The eggplant slices are fried in a little bit of olive oil until golden brown, which leads to an amazing braised flavor.
Everything is then topped with a super creamy bechamel sauce and baked until golden brown.
I had many traditional moussakas in the past and I can say without a doubt this one is my favorite. The addition of smoked tofu and nutritional yeast really add a deeper flavor to the dish. “Packed with flavor” as my mother said when she tasted it for the first time.
Oh, I almost forgot, each serving boasts over 16 grams of protein! So yes, this dish is good for you and your muscles, since vegans are all protein deficient right? 😝
While this dish is the perfect comfort food during cold months, I also love it served with a salad in the summer.
You should definitely try this recipe because it’s flavorful, satisfying, healthy and will please everyone! From the meat eaters to the kids, not to mention your grandma, they will all enjoy this delectable moussaka.
- 1 (28-ounces) can plum tomatoes
- 1 tablespoon tomato paste
- 1 tsp maple syrup (optional)
- 2 onions, thinly sliced
- 2 garlic cloves, finely chopped
- 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 cups almond milk
- 2 tbsp potato starch
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
- Drain the tomatoes into a bowl. Keep the juice.
- Cut the plum tomatoes into small pieces and add to a skillet with their juice.
- Heat over medium heat until the sauce thickens, about 10 minutes.
- Stir in tomato paste, maple syrup, salt, pepper and cinnamon 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 paper towels.
- 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, mix until everything is combined and remove from heat.
- Preheat oven to 400°.
- 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 another layer of the remaining eggplant slices.
- Pour the bechamel over the top and spread evenly.
- Bake 25-30 minutes until top is golden brown.
- Top with chopped parsley.
For the bechamel
- Add 1/2 cup almond milk to a medium sauce pan. Mix in the potato starch, nutritional yeast, salt and nutmeg. Whisk until everything is well combined and add the remaining milk. Heat over medium heat for about 5-10 minutes, whisking constantly until it thickens. Remove from heat.
- Serving Size: 1
- Calories: 341
- Sugar: 16g
- Fat: 17g
- Carbohydrates: 36g
- Fiber: 14g
- Protein: 16g