Tofu Moussaka Recipes

VEGETARIAN MOUSSAKA

Steps:

• Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
• Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
• Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
• Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
• Cover and bake in preheated oven for 25 minutes.
• Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
• Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

TOFU MOUSSAKA

Steps:

• DO IN ADVANCE, E.G. THE PREVIOUS NIGHT: Place tofu on a plate with a heavy weight on top of it to press out excess moisture.
• TO PREPARE: Slice the aubergines, lay on a paper towel, and sprinkle with salt.
• Chop tomatoes. Chop onion. Mince garlic.
• Sauté the onion and garlic in half of the olive oil. When tender, add cinnamon, oregano, and black pepper. Stir to coat.
• Add chopped tomatoes and Maggi cube (or other bouillon cube of your choice). Bring to a simmer, lower heat, and simmer uncovered until sauce thickens.
• Cube tofu and add. Cook for another minute, then transfer sauce to separate bowl and set aside.
• Wipe aubergine slices with paper towel, then sauté in same pan with remaining olive oil.
• When golden brown, use half of the aubergine slices to line the bottom of a baking dish. Pour tofu-tomato sauce on top. Sprinkle with half the parmesan. Cover with remaining aubergine slices, then with remaining parmesan.
• Bake at about 240°C for 20-3- minutes or until it looks done!

VEGETARIAN MOUSSAKA

Steps:

• Preheat the oven to 400˚ F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice 1/2 inch thick.
• Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside.
• Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool.
• Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F or a piece of bread dropped in turns golden quickly. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt.
• Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside.
• Make the béchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside.
• In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the béchamel; whisk the tempered egg mixture into the remaining béchamel. Season with salt and pepper and add the feta.
• Preheat the oven to 350˚ F. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the béchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).
• Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces.

VEGETARIAN MOUSSAKA

Steps:

• Boil spinach for one minute, drain and reserve the liquid.
• Put 450 ml of the water into a pan and add the lentils.
• Cover and cook over a medium-low heat for 20 minutes.
• Meanwhile, heat 1 tbs of oil in a large frying pan and cook the onion and garlic for about 10 minutes until soft and golden.
• Stir the mushrooms into the onions, increase the heat and season generously.
• Cook until juicy and darkened in colour.
• Add the tomatoes to the pan and cook briskly for 5 minutes until thickened but still quite liquid.
• Add the lentils and any cooking liquid, 1/2 teaspoon salt and 1 teaspoon cumin.
• Simmer gently for a few minutes.
• Squeeze all the liquid out of the spinach and stir it into the pan.
• Add a little water if the stew seems too dry.
• Boil the potatoes in salted water, drain, cool slightly and slice lengthways.
• Pre-heat the oven to 400 F or 200 degrees C.
• Trim the eggplant and slice lengthways about 1/2 cm thick.
• Smear a baking sheet with remaining oil, lay out the slices.
• Bake for 15 minutes, turn and cook the other side for a further 5 minutes until soft.
• Reduce the temperature to 360 F or 180 degrees C.
• Take a 2-litre capacity dish at least 5 cm deep and make a layer with half the potatoes, then half the eggplant, followed by the mushroom mixture, the rest of the eggplant and the rest of the potatoes.
• To make the topping, melt the butter in a saucepan, stir in the flour and gradually add the milk and bring it to the boil.
• Simmer for a few minutes, add the parmesan and the ricotta mixed with the egg.
• Remove from the heat, taste and adjust the seasoning.
• Pour the sauce over the moussaka and dust with nutmeg.
• Bake for 30 minutes or until the top is set and golden.