Tofu and mushroom moussaka

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 600 g aubergine
• 226 g extra-firm tofu
• 100 g walnuts
• 240 g mushrooms
• 1½ cups cooked brown lentils
• 2 tbsp olive oil, plus extra for brushing
• 1 onion
• 2 celery stalks
• 1 red pepper
• 1 tbsp chopped garlic
• 1 tsp paprika and 1 tsp cumin
• 1 tsp dried oregano and 1 tsp dried rosemary
• 1 pinch cinnamon
• 130 g tomato purée
• 240 ml vegan tomato sauce
• 1 tbsp dark soy sauce
• 1 tbsp coconut sugar, optional
• 60 ml olive oil for the béchamel
• 80 g plain flour
• 1 litre plain unsweetened soy milk
• Salt, pepper and nutmeg to taste

Step-by-step method

1. Press tofu for 20 minutes. Heat the oven to 180 °C, cut aubergine into 5 mm slices, brush with oil and bake for 25 minutes, turning halfway.
2. Finely chop walnuts and mushrooms separately in a processor. Crumble tofu and combine everything with the cooked lentils.
3. Soften chopped onion, celery and pepper in the two tablespoons of oil. Add garlic, paprika, cumin, oregano, rosemary and cinnamon.
4. Fold in the tofu mixture. Add tomato purée, tomato sauce and soy sauce; cook for about 8 minutes to reduce excess liquid. Adjust salt, pepper and optional sugar.
5. For the béchamel, heat 60 ml oil, stir in flour for 1 minute, then gradually whisk in soy milk to prevent lumps. Cook until thickened and season with nutmeg, salt and pepper.
6. In a deep baking dish, layer half the aubergine, all the filling, the remaining aubergine and the béchamel.
7. Bake at 180 °C for about 40 minutes, browning under the grill near the end if needed. Rest for 10 minutes before serving.