Aubergine Moussaka with Tofu
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Why it's good
The aubergine falls apart in the sauce, the tofu stays soft, and the Emmental and Parmigiano Reggiano leave a bold, savoury note.
Ingredients
aubergines · tomatoes · tofu (water, soya) · onions · soya cooking cream (water, soya, sunflower oil, cane sugar) · cold-pressed sunflower oil · emmental · ground almonds · basil · Parmigiano Reggiano PDO · Guérande salt · pepper
Allergens: soya · milk · almond
*Organic ingredients. Certified organic by Ecocert France.
Preparation tips
Enjoy hot or at room temperature. Heat directly in the jar, in the microwave once the lid has been removed, or in a bain-marie. To use a pan, empty the contents into it and warm through gently.
Nutritional information
This creation
Melting aubergine in a tofu moussaka, generously cooked with tomato and basil.
What's inside
Tomato simmers with basil and a touch of almond, then the cheeses melt into the sauce: all the indulgence of moussaka is there.
Why you'll love it
Because it keeps all the generosity of a moussaka, the aubergine, the sauce, the cheesy note, in a lunch that is a meal in itself.
How to enjoy
Piping hot, straight from the jar, with a piece of country bread to mop up the tomato sauce.
