Drain the tomatoes into a bowl and keep the juice. Roughly dice the plum tomatoes and add to a skillet with the juice. Heat over medium heat, stirring regularly for about 10 minutes, or until the tomatoes are cooked and the sauce has slightly thickened.
Stir in the tomato paste, maple syrup, salt, pepper and cinnamon. Cook for another 2 minutes 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 a plate lined with paper kitchen paper towel to remove excess oil.
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 and mix until everything is combined. Remove from heat.
Preheat oven to 400°F (200°C).
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 a second layer of the remaining eggplant slices.
Pour the bechamel on the top and spread evenly.
Bake 25-30 minutes until top is golden brown. Top with chopped cilantro or parsley and serve hot.
Moussaka will keep for up to 3 days in the refrigerator.