SMOKED TOFU MOUSSAKA
Traditional moussaka made of smoked tofu and poatatoes
Ingredients
- 900 gr of peeled and sliced potatoes;
- 100 gr of finely chopped onion;
- 30 gr of finely grated carrots + pinch of salt;
- 1 tbsp. of oil;
- 1.5 dcl of water;
- 1 vegetable broth cube, crumbled;
- 35 gr of dried tomato preserved in oil, finely chopped;
- 1/2 tsp. of salt (or more, depending on level of saltiness of broth cube);
- 3/4 tsp. of ground black pepper;
- 1 tbsp. of nutritional yeast;
- 1 tbsp. of dried onion;
- 1 tsp. of dried basil;
- 30 gr granulated tvp. soy + 1 tbsp. of onion powder + 3 dcl of hot boiling water + 1 vegetable broth cube.
To pour over moussaka:
- 2 tbsp. of chickpea flour;
- 1 tbsp. of wheat flour;
- 1 tsp. of black salt, kala namak;
- 2 tbsp. of nutritional yeast;
- 1-2 tbsp. of oil;
- 1.5 - 2 dcl dcl. of water (depending on a quality of flours) to achieve middle thick consistency;
- good pinch of salt.
Instructions
- Soak soy tvp. for 30 min. in a hot boiling water with the rest of ingredients prepared for that step (or simply follow the instructions on your soy tvp. package). Drain of acces water and set asside.
- Sautee onion with grated carrots and pinch of salt in a non-stick pot on a bit of oil for 3-4 min. Add crumbled tofu together with soy, crumbled vegetable broth cube and basil and keep sauteeing for 1 min. Add the rest of seasonings and water, sautee until most of the liquid is evaporated. Turn off the stove and remove from heat, then add chopped dried tomatoes and stir well. Season with a bit of salt (if you find it necesary). Set aside.
- Grease the tray with some oil and cover it's bottom with thinly sliced potato slices (use half of the amount). Add whole amount of filling and spread it over whole surface of potatoes. Now add and spread the rest of the amount of thinly sliced potatoes so that they cover whole surface of spreaded filling.
- Mix all ingredients for pouring over moussaka and pour that mixture over surface of potatoes.
- Bake for 40 min. at 200 Celsius degrees (and a bit longer if necessary covered with aluminium foil, depending on the type of oven). Serve warm with vegan yogurt and seasonal salad.