Moussaka Recipe with Tofu

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Vegetarian Tofu Moussaka Recipe

Tofu Moussaka Recipe ... Don't let the long list of ingredients deter you from making this absolutely wonderful vegetarian recipe.

One of the best low sodium recipes is this tofu moussaka recipe. True, it had a few more steps than some of the other, simple vegetarian recipes, but it is well worth your effort. After all, you are cooking for compliments, right?

Tofu takes on the flavors of the other ingredients in the recipe and gives this vegetarian delight a super texture that most people find very desirable.

Make this moussaka recipe the day before and refrigerate it overnight, covered. Just re-heat it in your oven set to 350* for about 20 minutes. Check to see that it is hot all the way through by inserting a knife into the center and drawing it out, touch the knife blade to test the temperature of the moussaka.

It is important to note that firm or extra firm tofu is required for this vegetarian entree. Using a softer tofu will not yield the same results.

Moussaka Recipe with Tofu

Moussaka with Tofu

1 Tbs		olive oil
1 whole		yellow onion, chopped
3 cloves		minced garlic
1 package		firm or extra firm tofu, drained
2 cups		chopped tomatoes
3 Tbs		unsalted tomato paste
3/4 cup		red wine
2 Tbs		balsamic vinegar
2 cups		sliced mushrooms
1/2 cup		chopped fresh parsley
1 tsp		thyme
1 tsp		cinnamon
2 Tbs		lemon juice
2 medium		eggplants, sliced 1/4" thick
1/2 cup		flour
1/4 tsp		nutmeg
1/2 cup		unsalted butter
3 cups		nonfat milk
2		eggs
1/2 cup		grated low-sodium cheese, or parmesan cheese

1	Pre-heat your over to 350*. In a large skillet, heat the oil over medium heat and saute the onions with the garlic. Cook a few minutes until just translucent. Add the tofu and crumble it into the pan. Cook until lightly browned. Add tomatoes, paste, wine, vinegar and stir well. Into the skillet, add the sliced mushrooms, parsley, thyme, cinnamon and lemon juice. Reduce the heat and simmer for 45 minutes.
2	Meanwhile, brush the eggplant slices with olive oil and bake in the pre-heated oven on a baking sheet, covered lightly with foil. Bake until tender, about 30 min.
3	To make the white sauce for this dish, stir the flour and nutmeg together. Melt the butter and add it to the flour mixture. Cook for 1 min over low heat, and then gradually stir in the milk. Cook until slightly thickened. Remove from heat and cool for 10 min. Beat the eggs in a bowl, and add them gradually into the milk mixture, stirring to avoid the eggs from cooking. Return all to heat and cook, stirring constantly, until sauce thickens.
4	To assemble this dish, spray a 9 x 14 glass dish with cooking spray, or brush with a small amount of olive oil.Lay the 1/2 of the eggplant in the dish, single layer, cover with 1/2 of the tofu mixture. Top with the rest of the eggplant, then the rest of the tofu. Cover all with the white sauce, and top with the cheese.
5	Bake in the 350 pre-heated oven for approximately 45 min, until lightly browned.

Servings: 5

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

yellow onion, chopped

minced garlic

cinnamon

eggplants, sliced 1/4" thick


Amount Per Serving
Calories		608.24
Calories From Fat (40%)		241.75
		% Daily Value
Total Fat 27.46g		42%
Saturated Fat 15.12g		76%
Cholesterol 169.24mg		56%
Sodium 165mg		12%
Potassium 1764.95mg		50%
Carbohydrates 56.24g		19%
Dietary Fiber 2.17g		9%
Sugar 41.06g
Sugar Alcohols 0.00g
Net Carbohydrates 54.07g
Protein 36.64g		73%