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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Making fake feta: Cube tofu into 1" cubes. | 2. Submerge in boiling water & simmer for about 5 minutes. Drain. | 3. Whisk together water, miso, vinegar & salt. Add tofu to marinade. Stir gently and refrigerate. Marinate for at least 2 days - up to 1 week. Shake the container periodically. | 4. Before using, remove marinade from tofu & crumble tofu with fingers. Use within 2 weeks after it's been crumbled. Side note; my 2 year old actually likes this all by itself! | 5. From this point it should take about 3 hours: | 6. "Sweat" your eggplant slices in a single layer on towels by sprinkling generously with salt (kosher or regular) for 45 min - 1 hour, blotting every 15 min or so, flip after 30 min and salt other side. Rinse after eggplant has begun looking brown in color. then squeeze with hands to remove as much water as possible, finishing with a squeeze from some paper towels. Small batches of squeezing is necessary. Dip dried off eggplant slices 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 on towel or on cooling rack. | 7. While eggplant is sweating, preheat oven to 350. Line a baking sheet w/ parchment paper. Spread potatoes evenly and bake for 30 minutes. | 8. Also, while eggplant is sweating, for the "meat" sauce: | 9. Add boiling water to the TVP. Add in the worcestershire sauce and gently stir. In a pan, saute onion in 1 tsp oil until tender. Add garlic, continue to cook for 1-2 minutes over med low heat. Add TVP, vinegar, tomato sauce, oregano, parsley, salt, pepper and cinnamon. Stir. | 10. To assemble: Preheat oven to 400 degrees. | 11. Grease or oil an 8x8 or 9x9 baking dish that's at least 2" tall. | 12. Cover the bottom with 1/2 of the eggplant, then 1/2 of the potatoes, then 1/2 of the zucchini (uncooked), then all the meat mixture and 1/2 of the fake feta. | 13. Finish by layering the rest of the eggplant, potatoes, zucchini and "feta". Bake for 1 hour. | 14. While it's baking, prepare the bechamel sauce which you will add to the moussaka and continue to cook until an hour is up: | 15. Melt the oil or butter, whisk continuously as you add the flour, then slowly add the milk. Keep at it until it begins to thicken which will happen all of a sudden. When this happens, turn off the heat and add 1/4 C egg beater (optional) and the salt. Whisk again just to mix. | 16. At this point it might be 20-30 minutes into cooking. Take out the moussaka and pour the bechamel sauce evenly to coat. Try to fill in any large gaps. If you have extra, just pour it on the middle, it should spread a little while cooking. Sprinkle lightly with cinnamon. Back into the oven it goes to complete the total of 1 hour cook time. Be sure the bechamel has a little bit of browning before taking it out just for looks. | 17. Let sit for 20 minutes before serving. | 18. If you want to make ahead, prepare dish and just don't make the bechamel sauce until you're ready to stick it in the oven. Same with freezing. No bechamel sauce for the freezer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1		drained firm	40.8233	0.7881	4.896	2.4721
water	1 1/2	cups		0.0	0.0	0.0	0.0
miso	1/2	cup		272.25	34.8838	17.5862	8.2638
white wine vinegar	3	tablespoons		-	-	-	-
salt	2	teaspoons		-	-	-	-
eggplant	2 -3		peeled sliced	-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
salt				-	-	-	-
oil				-	-	-	-
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
potato	2		peeled sliced	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
white wine vinegar	1	tablespoon		-	-	-	-
tomato sauce	8	ounces		256.284	40.8013	13.3585	4.4453
vegetable	1 1/3	1/3	textured	145.4133	32.984	5.852	0.3547
water	1 1/2	cups	boiling	0.0	0.0	0.0	0.0
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt	1	teaspoon	divided	-	-	-	-
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
flour	3	tablespoons		578.28	126.6054	9.401	2.2436
coconut milk	2	cups		1104.0	26.592	10.992	114.432
egg beater substitute	1/4	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cinnamon	1/8	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.