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. Sauté 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.