MOUSSAKA WITH TOFU
For 4 people
250 g of TOFU
2 beautiful tomatoes
1 clove of garlic
20 cl of milk
50 g of grated cheese
Oregano, tarragon, a pinch of cinnamon and pepper
Cut the aubergine into slices and fry the pieces with a little olive oil.
Cook separately in a casserole dish for 10 minutes the crushed tomatoes, the chopped onions and the crumbled TOFU.
Season with mixed herbs and cinnamon, salt and pepper.
Put in place the aubergine in a cake pan.
Cover with half of the TOFU mixture, then add another new layer of aubergine and so on.
Beat the eggs with 20 cl of milk and pour the sauce over the dish. Sprinkle a little grated cheese. Bake it in a hot oven for 15 minutes.