This moussaka is a vegan version of an old (but popular) classic layered Balkan dish that many of us make quite often just in different versions with different filling ingredients. For this particular occasion I made some changes: I added some chopped dried preserved (in oil) tomatoes at the end of filling preparation step, and made the filling of smoked tofu and some good quality soy tvp. that I bought in a local grocery store. Therefore this moussaka is quite loaded with vegetable proteins and fibers, and it’s full of good taste.
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