Ultimate Eggplant Moussaka

With Tofu Garlic Béchamel Sauce

A vegan version to match the traditional moussaka is every bit as luscious and such a decadent topping to this fabulous dish. This would be such a crowd-pleasing dish to serve to both vegans and non-vegans alike, incredibly tasty and filling, no one will be missing the meat.

I’m so glad I took the trouble and you will be when you try it too!  There are different elements to make, layer up and then bake.  But the finished product is absolutely worth the effort!

Eggplant Moussaka

Nicole Kearsley
A traditional Greek moussaka, made vegan with eggplant and creamy tofu garlic bechamel sauce. This moussaka will hit the spot in both nutrition and taste!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Italian, Vegan
Servings 2 Servings


  • 1 Eggplant
  • 1 package Organic Tofu Extra firm
  • 3 cloves Garlic
  • 1/2 cup Walnuts
  • 1 Lemon
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Oregano Dried
  • 1 can Tomatoes Crushed
  • 4 ounces Escarole Or lettuce of choice
  • 2 Naan
  • 4 tablespoons Olive Oil Extra virgin
  • 1 teaspoon Salt & Pepper To taste


  • Preheat the oven to 400 °F (205 °C). Peel the eggplant and slice into 1/2 inch thick rounds. Sprinkle each side with a little salt and lay them on paper towels to draw out the moisture.
  • Drain the tofu. Peel 3 cloves garlic. Roughly chop the walnuts. Halve the lemon.
  • In a food processor, combine the tofu, garlic, smoked paprika, dried oregano, ½ tsp salt, and a pinch of pepper. Blend until smooth, scraping down the sides of the food processor as necessary.
  • Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once hot, work in batches to add the sliced eggplant. Cook, flipping once until lightly browned and tender, about 3 to 5 minutes per side.
  • Lay half of the eggplant on the bottom of an 8×8 baking dish. Add half of the crushed tomatoes, and spread out evenly. Top with walnuts. Layer on the remaining eggplant and then spread out the remaining tomatoes. Top with the tofu béchamel.
  • Cover with foil and bake until bubbly and hot, about 18 to 20 minutes. Uncover, turn oven to broil, and continue to cook until browned on top, about 2 to 4 minutes.
  • Add the escarole to a large bowl along with the juice from the lemon, 1 tsp olive oil, and a pinch of salt and pepper. Toss the escarole salad well to combine. Pop the naan onto the oven racks to warm for 1 minute.
  • Allow the eggplant moussaka to sit for a few minutes. Scoop onto large plates and serve with the escarole salad on the side.


HIGHER PROTEIN OPTION: Simply add an additional 1/4 cup of walnuts to increased protein to 28 grams per serving.
FOR BATCH COOKING: This would take very little extra effort to make up a double batch, then freeze in individual foil trays. Once ready, bake in below for 35-40 minutes until cooked through and golden brown on top.
*BAKING DISH: If you don’t have a deep baking dish, make this in two separate dishes.
**SERVING: Each serving will have 26 grams of protein.
Keyword plant based, vegan
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