Potato Moussaka Recipe

Ingredients

Serve 6-8

• 1 cup/250 ml extra-virgin olive oil

• 2 medium onions, finely chopped                              

• 8 oz/250 g ground/minced tofu

• salt and freshly ground black pepper to taste

• 1 tbsp finely chopped parsley

• 1/8 tsp freshly ground nutmeg

• 1 cup/250 ml water + more as needed

• 3 lb/1.5 kg potatoes, peeled, and cut into 1/2­inch/1-cm slices

• 2 lb/1 kg firm-ripe tomatoes, peeled and cut into cubes

Method:

1. Beat 2 tablespoons of oil in a large frying pan over medium heat. Sauté the onions for 8-10 minutes, or until lightly browned.

2. Add the tofu and season with salt and pepper. Sprinkle with the parsley and nutmeg.

3. Cook over low heat for 30 minutes until the tofu has softened and browned.

4. Preheat the oven to 350°F/180°C/gas 4. Heat the remaining oil in a large deep frying pan until very hot.

5. Fry the potato slices, a few at a time, for 5-7 minutes, or until softened but not completely cooked.

6. Arrange a layer of potatoes in a baking pan and cover with a layer of tofu and tomatoes. Top with another layer of potatoes. Repeat until all the ingredients are used up, finishing with a layer of potatoes.

7. Pour in the water and cover with aluminum foil. Bake for 45 minutes.

8. Remove the aluminum foil and bake for 15-20 minutes more, or until golden brown and crispy on top.