Easy & Delicious vegan moussaka with tofu

I miss going to restaurants and I miss eating greek food. There is a greek restaurant that I love going to not too far from my place but because of the current situation it’s closed and now well, I guess I got to learn how to make my fave dishes from there. It’s been a while I don’t eat moussaka so this was 100% made from my memory and from what I wanted to make, so here my maybe not super photogenic but still delicious moussaka. Check out the full recipe video (and don’t forget to subscribe to my channel!) right here:

Ingredients to make this delicious vegan moussaka

This recipe has three steps: the vegetables (potatoes, eggplants & zucchini), the meat, which is prepared with tofu & tomatoes) and the bechamel which just makes the end result even better. And obviously, there is the melting hceese part, which is always the best part.

Vegetables

  • Potatoes (for the bottom layer)
  • Eggplants (for the layer on top)
  • Zucchini (for the top layer of the veggies)

Tofu meat

  • Tofu
  • Herbs: fines herbes, thym, basil, nutmeg, salt & pepper
  • Onion & garlic
  • Crushed tomatoes
  • Balsamic vinegar
  • Olive oil

Bechamel

  • Milk (plant-based)
  • Vegan butter
  • Flour
  • Nutmeg, salt & pepper
  • Some cheese (to top at the end)

Similar recipes

If you want some comfort food, maybe you wanna treat yourself to a nice meal, here some other recipes that could help you:

Easy & Delicious tofu moussaka

Prep Time45 mins
Cook Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: eggplant, potatoes, tofu
Servings: 4 people

Ingredients

Veggies

  • 3-4 medium sized potatoes Sliced
  • 2 eggplants Sliced
  • 1.5 zucchnis Sliced

Tofu meat

  • 500 g firm tofu
  • 1 onion
  • 3-4 garlic cloves
  • 1 medium can crushed tomatoes
  • 1 tbsp Fines herbes
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp Thym
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt & pepper

Béchamel

  • 1/4 cup vegan butter
  • 1/2 cup flour
  • 1 and 1/2 cups plant-based milk
  • Salt, pepper and nutmeg according to your taste

Instructions

Veggies

  • Slice the potatoes. Put them in an oven safe tray and tap on them with a kitchen paper to absorbe moisture. Drizzle some olive oil, salt & pepper and cook in a pre-heated oven (200ºC) for at least 30 minutes.
  • In the meantime, we will cook the sliced eggplants & zucchini. In a pan, add some olive oil. When hot, add some slices of eggplant. Cook for 8 minutes each side till "roasted". Do the same for the zucchini slices but for 5 minutes each side.
  • Set all the veggies aside when ready.

Tofu meat

  • Press the tofu for at least 30 minutes.
  • In a pan, add some olive oil. Cook the garlic & onion for 2-3 minutes then add the crushed tomatoes, herbs and balsamic vinegar. Cook for 20 to 30 minutes.
  • In the meantime, take a fork and mince the tofu with it.
  • When the sauce is ready, add in the minced tofu and mix well. Leave to rest for at least 30 minutes.

Bechamel

  • Melt the butter. Add the flour and stir.
  • Add in the hot milk, mix well with a whisker.
  • Add salt, pepper & nutmeg according to your taste.
  • If the bechamel is too thick, add more milk. If it's too liquid, add a tiny bit more flour.

Assembling

  • In an oven safe tray, add the potatoes at the bottom. Top with the eggplant, then the zucchini. Add the tofu meat, pressing well.
  • Pour the bechamel over and then cover with some cheese.
  • Cook in the oven at 200ºC for 30 minutes or until the cheese has melted and grilled.
    If your oven has a grill function, use it till the cheese is melted and grilled
  • Wait 5 minutes before serving! Enjoy

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