Lentil and tofu moussaka

A sumptuous plant-based version of the well-loved Middle Eastern classic.

Ingredients

• 4 aubergines, sliced
• 3 tbsp vegetable oil
• Black pepper, to taste
• 4 sweet potatoes
• 1 red onion
• 2 cloves garlic
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tbsp tomato puree
• 100 g cooked red lentils
• 100 g cooked green lentils
• 100 g cooked yellow split peas
• 1 tin chopped tomatoes
• 200 g calcium-set firm tofu
• 100 g soya yoghurt (plain and fortified)
• Crunchy pepper and tomato salad, to serve

Method

1. Brush the sliced aubergines with a small amount of oil and season. Place onto lined baking sheets and bake in the oven on a high heat until coloured and soft.
2. Microwave or roast the sweet potatoes in their skins until cooked and soft. Remove the skins, mash the potatoes and season. Press down into the base of an ovenproof dish.
3. Heat the remaining oil in a large saucepan, add the onion and cook until soft and tender. Add the garlic and cook for a further 1 minute. Add the dried thyme and oregano along with the tomato puree and cook for 2 minutes. Add the cooked lentils and split peas with the chopped tomatoes. Bring to a simmer and cook to reduce to a thick sauce.
4. Spoon some of the lentil mix over the sweet potatoes and top this with a layer of aubergine slices. Repeat this to form layers.
5. Blend together the tofu with the soya yoghurt until smooth, and season. Pour the tofu mix over the moussaka and cover evenly.
6. Bake in the oven on a medium heat for 30 minutes until the top is coloured and golden.
7. Serve with a crunchy pepper and tomato salad.

TIP: Look for calcium in the ingredients list of your tofu