Aubergine Moussaka with Tofu
The aubergine falls apart in the sauce, the tofu stays soft, and the Emmental and Parmigiano Reggiano leave a bold, savoury note.
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.
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.
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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.
How to enjoy
Piping hot, straight from the jar, with a piece of country bread to mop up the tomato sauce.
