Hi Yodan,
I’m glad you liked this moussaka! It’s a recipe I plan to completely update with new photos and improved flavor/texture soon, so it’s great to get some feedback on it. I’ll try to rework the “too juicy” texture and maybe use regular tofu seasoned with smoked paprika.
Thanks for your rating!

First, I’ll say it has been added to my regular rotation list, and I’ve already gone back to buy more eggplant (lots, in fact!). Cooking your recipes is always such an adventure in great tasting food, while learning so much while making them.

Like others mentioned, I wasn’t able to find smoked tofu (baked, spicy, etc., yes – just not smoked). So I used plain, and then added a huge section of roasted elephant garlic that has wonderful, sweet/smoky juices from the roasting.

The rest of the recipe was done as written, and it made a beautiful dish, filling the kitchen with wonderful aromas.

Somehow, it turned out a little too juicy, and I didn’t want to burn the bechamel topping by baking it longer. So I cooked up some pasta and used this moussaka as a topping. Talk about a great combination!

Now I’m going to make it again, watching the liquid content more closely. And I also want to make the ‘juicy’ version again, to keep on hand in the freezer for when I need a pasta sauce.

I’ll be serving to all my family and I know they will love it too!

Merci beaucoup!

May I ask which milk you used?

Thanks Sara! 🙂