|5 g||parsley (fresh)|
|2 tbsp||olive oil|
|400 ml||tomato sauce|
|50 ml||soy cream|
|150 ml||bell pepper paste|
Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity along with a pleasant fullness of flavor which is refreshing and fruity-fragrant at the same time.
Cut potato, eggplant, and tomato into slices. Finely dice shallots and carrots, mince garlic, and roughly chop parsley. Cut tofu into small cubes.
Heat olive oil in a large saucepan. Sauté chopped shallots, garlic, and carrots until translucent. Add tofu and continue to sauté for approx. 3 – 5 min.
Add tomato sauce to the saucepan, stir to combine, and season to taste with sugar and salt and pepper. Gently bring to a simmer.
Preheat oven to 180°C/355°C. In a small bowl, mix together soy cream and bell pepper paste.
To assemble the moussaka, place a layer of eggplant on the bottom of a casserole dish. Place potato slices on top of the eggplants and cover with soy cream mixture. Top with tomato slices.