Vegetarian Moussaka with Tofu

2 large onions chopped
2 tablespoons olive oil
1 pound minced tofu or other meat substitute
2/3 cup red wine
14 ounce can chopped tomatoes
2 tablespoons chopped fresh oregano
1 tablespoon tomato paste
2 large eggplants, sliced
1 cup ricotta cheese
2/3 cup plain yogurt
1/2 cup soft goat cheese with garlic and herbs
salt and black pepper
olive oil

Preheat oven to 425.

Cook onions in the oil in a covered pan until soft, then remove the lid and stir in the minced tofu. Cook quickly for 2 to 3 minutes, then add the wine and cook until it has reduced by half. Add tomatoes, oregano, seasonings, and tomato paste then simmer gently for 30 to 40 minutes until rich and thick.

Fry eggplant slices in olive oil, a few at a time, until browned. Drain on paper towels and set aside until required. Layer the onion sauce and eggplant slices in a buttered ovenproof pan, finishing with a layer of eggplant. Blend remaining ingredients together into a sauce, add salt and pepper to taste, and spoon the mixture over eggplant.

Bake in a preheated oven for 25 to 30 minutes, until lightly browned. Serve immediately with a tossed salad.

Serves 4

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