Tofu Potato Moussaka

Tofu Potato Moussaka

This hearty, lowfat meal will satisfy any hunger.
Prep Time 35 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 50 mins
Cuisine High Fiber, Mediterranean, Vegetarians
Servings 6 People


  • 350 g Diced Firm Tofu
  • 1 Tbsp Soy Sauce Salt reduced
  • 1 pc Large Eggplant
  • 1 1/2 tsp Salt
  • 4 pcs Medium Potatoes Peeled, par-boiled, cut into thin slices
  • 1 pc Garlic Clove Crushed
  • 2 tbsp Water
  • 425 g Can Diced Tomatoes
  • 1/4 cup Tomato Paste
  • 1 cup Vegetable Stock
  • 1 cup Sliced Mushrooms
  • 2 Tbsp Chopped Parsley
  • 1 tsp Dried Basil
  • 4 Tbsp Flour
  • 2 cup Sanitarium So Good Soy Drink
  • 1 Pinch of Salt Extra
  • 1 tsp Sanitarium Torula Yeast


  • Marinate tofu in soy sauce for 30 minutes.
  • Cut eggplant into 5mm slices. Sprinkle with 1 1/2 tsp salt and stand for 30 minutes. Rinse with water and dry each slice.
  • Steam eggplant for 5-6 minutes or until soft. Remove and drain on kitchen paper.
  • Tomato Sauce: Heat water in frypan. Saut√© onion and garlic until soft. Add tomatoes, tomato paste, stock, mushrooms, parsley and basil. Simmer for 10 minutes. Fold through tofu and marinade.
  • White Sauce: Place flour in a saucepan. Gradually add So Good stirring continuously until smooth. Stir over medium heat (or microwave on HIGH). Season with a pinch of salt and add torula yeast.
  • Arrange the eggplant over the base of a 30 x 25cm lightly greased ovenproof dish. Spoon over tomato sauce and layer cooked potato over the top. Spread white sauce over the potato.
  • Bake in a moderate oven for 45 minutes.
  • Serve hot with broccoli florets and spiced carrots.


Calories :216
Kilojoules :924
Fat :5
Carbohydrate :35
Protein :11
Sodium :517
Fiber :7
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