Vegetable moussaka with tofu topping from The Tofu Cookbook by Becky Johnson

Ingredients

• 2 1/2 ml/½ tsp English (hot) mustard powder
• 15 ml/1 tbsp soy sauce
• 15 ml/1 tbsp lemon juice
• 200 g/7 oz/1¾ cups ground almonds
• 350 g/12 oz silken tofu, drained
• sea salt
• ground black pepper
• 5 ml/1 tsp Tabasco sauce
• 15 ml/1 tbsp clear honey
• 2 large onions, coarsely chopped
• paprika and fresh basil leaves, to garnish
• 2 large carrots, finely chopped
• 2 garlic cloves, crushed
• 200 g/7 oz mushrooms, sliced
• 4 courgettes (zucchini), sliced
• 30 ml/2 tbsp balsamic vinegar
• 2 × 400 g/14 oz cans chopped tomatoes
• 30 ml/2 tbsp olive oil
• 600 g/1 lb 5 oz aubergines (eggplant), cut into 2.5cm/1in slices
• 50 ml/3½ tbsp water