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Tofu & Cashew Nut Topped Moussaka

A healthy, vegetable laden alternative for Sunday Dinner! Layered vegetables topped with Dragonfly’s Tofu and cashew Nuts. Delicious!

Ingredients – Serves 5-6

1 tsp olive oil
1 courgette (sliced)
1 aubergine
1 medium sweet potato or 1/2 large one (sliced)
200g butternut pumpkin (sliced)

For the Sauce

1 tsp olive oil
1 large onion (peeled and finely chopped)
1 garlic clove (crushed
1 can tomatoes
1 tsp mustard (optional)
salt & pepper
1 tbsp balsamic vinegar
1 tbsp honey
1 tbsp of dried herbs

For the Dragonfly Premium Tofu & Nut Topping

400g tofu
80g cashew nuts (leave out if you have a nut allergy)
soya cream
tamari (to taste)
lemon juice (to taste)
1 tbsp of chopped fresh basil
mustard (to taste)
salt & pepper (to taste)


Note: while the sauce is cooking you should preheat the oven to 180C/350F/Gas 4, prepare the vegetables and make the tofu cream topping.
1) Heat a tsp of olive oil in a pan and add the chopped onions and minced garlic, stir fry for 5-6 mins.
2) Add the tomatoes, mustard (optional), balsamic vinegar, honey, dried herbs & salt & pepper to taste. Then simmer for about 15 mins or until the onions are soft. Add extra water if needed.

To Prepare the Vegetables for Layering

3) Put the sliced aubergine in a colander and sprinkle with salt. Wash the salt off before you use them. Then stir fry them for 2-3 mins on each side until they’re brown or grill them (add a little oil first). Put to one side.
4) Boil or steam sliced pumpkin & sweet potatoes for 4 – 5 mins or until slightly soft. Put to one side.
5) Stir fry the courgette slices for a few mins until slightly soft. Put to one side.

To Prepare the Tofu/Nut Topping

6) Put all the ingredients, except the soya cream, into a blender and puree them until smooth. Add some soya cream if you want a creamier sauce.

To Put it All Together

7) Spoon 1/3 of the sauce into an oven dish or casserole and then layer half of the aubergines & pumpkin on top. Add 1/3 more sauce. Then layer the courgettes and sweet potato, add the rest of the sauce. Finish with a layer of aubergines
8) Spoon the tofu topping onto the aubergines to cover them all.
9) Bake in the centre to the oven for 25-30 mins or until the topping has gone brown. Bake longer if you use a deep casserole dish.
10) Sprinkle with chopped basil before serving.
– add some red wine to the sauce
– use different nuts to get a different taste

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