Tofu Moussaka

serves 6

My sister lived in North Africa for nearly 20 years, and I've adapted this recipe from the one she brought back. My carnivorous husband rates this a 4 out of 5! (A wire whisk enables you to make the sauce without lumps!)

In medium-sized saucepan over medium-high heat, combine:

2 teaspoons olive oil

1 package (350 gram or 12 ounce) extra-firm tofu, finely diced

1 medium onion, finely chopped

1 teaspoon salt

freshly ground black pepper

1/2 teaspoon ground cinnamon

2 roma tomatoes, diced

1/4 cup tomato paste

Simmer 15 minutes.

Meanwhile peel and slice thinly:

1 medium (2 pound) eggplant

Set aside.

In a second saucepan, heat:

1 tablespoon margarine until melted.

Quickly whisk in:

3 tablespoons whole wheat flour

Add:

1 1/4 cup vegetable broth

Whisk thoroughly to blend. Add:

1/2 teaspoon salt

pinch nutmeg

Simmer until thick, about 5 minutes.

To assemble in greased 2 quart casserole:

layer half the eggplant slices

all of the tofu mix

remainer of the eggplant

all of the sauce.

Top with:

1/2 cup crumbled light feta cheese

Bake at 375 for 45 minutes.