Tofu Moussaka

Directions

1. 1
   DO IN ADVANCE, E.G. THE PREVIOUS NIGHT: Place tofu on a plate with a heavy weight on top of it to press out excess moisture.
2. 2
   TO PREPARE: Slice the aubergines, lay on a paper towel, and sprinkle with salt.
3. 3
   Chop tomatoes. Chop onion. Mince garlic.
4. 4
   Saute the onion and garlic in half of the olive oil. When tender, add cinnamon, oregano, and black pepper. Stir to coat.
5. 5
   Add chopped tomatoes and Maggi cube (or other bouillon cube of your choice). Bring to a simmer, lower heat, and simmer uncovered until sauce thickens.
6. 6
   Cube tofu and add. Cook for another minute, then transfer sauce to separate bowl and set aside.
7. 7
   Wipe aubergine slices with paper towel, then saute in same pan with remaining olive oil.
8. 8
   When golden brown, use half of the aubergine slices to line the bottom of a baking dish. Pour tofu-tomato sauce on top. Sprinkle with half the parmesan. Cover with remaining aubergine slices, then with remaining parmesan.
9. 9
   Bake at about 240°C for 20-3- minutes or until it looks done!