Tofu Moussaka vegetarian or vegan

Tofu Moussaka vegetarian or vegan

Made  times
Cindy Spalding 2

"Better than lamb moussaka! We're not vegan but I love this recipe! By far the tastiest vegan meal I have ever eaten that typically uses meat and lots of dairy. I've pulled ideas from several vegan websites and regular recipes for moussaka to make this one. I hope you enjoy it as much as I do. If you do the vegan version, be sure to allow at least 2 additional days to prep the fake "feta". The pic I've shown is using all the vegan options."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Making fake feta:
  2. Cube tofu into 1" cubes.
  3. Submerge in boiling water & simmer for 5 minutes. Drain.
  4. Whisk together water, miso, vinegar & salt. Add tofu to marinade. Stir gently & refrigerate. Marinate 2-7 days. Shake periodically.
  5. Remove marinade from tofu & crumble tofu w/ fingers. Use w/i 2 weeks.
  6. Now let's start:
  7. "Sweat" your eggplant slices in a single layer on towels for 45 min-1hr, by sprinkling generously with salt, blotting every 15 min, flip after 30 min & salt other side. Rinse after eggplant begins to turn brown, then squeeze w/ hands to remove as much water as possible, finish by squeezing w/paper towels. Do small batches. Dip dried eggplant in flour to lightly coat both sides. Fry in 1/4" oil until edges are lightly browned on one side + 2 minutes on the flip side. Drain & set aside.
  8. While eggplant is sweating, preheat oven to 350. Line baking sheet w/ parchment paper. Spread potatoes evenly & bake for 30 minutes.
  9. "Meat" sauce:
  10. Add boiling water & worcestershire sauce to the TVP. In a pan, saute onion until tender. Add garlic, cooking for 1-2 minutes more minutes. Add TVP, vinegar, tomato sauce, oregano, parsley, salt, pepper & cinnamon. Stir.
  11. To assemble: Preheat oven to 400 degrees.
  12. Grease 8x8 baking dish. Cover the bottom with 1/2 of each of the eggplant, potatoes, zucchini, all the meat mixture & 1/2 of the fake feta.
  13. Finish by layering the rest of the eggplant, potatoes, zucchini & "feta". Bake for 1 hour.
  14. As it begins baking, prepare bechamel sauce.
  15. Melt butter or heat oil over low heat & whisk continuously as you add flour, then slowly the milk. Sauce is done when it begins to thicken. Add 1/4 C egg beater (opt.) & salt. Stir.
  16. Remove moussaka from oven. Pour sauce over it, sprinkle w/ cinnamon. Return to oven fo
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holy cow! this was hubby didn't realize it was meatless! i used real feta and an egg...whole family ate it..sad there are no leftovers.