Val Verde -Moussaka by @georgeats

Ingredients

• Plenty of olive oil
• 4-5 large potatoes, thinly sliced
• 4-5 zucchini, sliced lengthways
• 3-4 medium/large eggplant, sliced thinly lengthways
• Half bunch rosemary sprigs, remaining half used in the mince
• Half bunch thyme sprigs, remaining half used in the mince
• 2 large carrots, finely chopped
• 4-5 green parts of spring onion, chopped
• 2-3 sprigs rosemary, woody stalks discarded and then chopped
• 2-3 sprigs thyme, woody stalks discarded and then chopped
• 2 tablespoons Tamari or gluten free soy sauce
• 1 tablespoon mushroom oyster sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon light brown sugar
• 2 tablespoons tomato paste
• 500 g extra firm tofu, crumbled into small mince like pieces
• 1 cup red wine, see notes
• 2 cups Val Verde Passata
• Seasoning, to taste
• Asafoetida, to taste (optional)
• 50g butter
• 3 tablespoons gluten free cornflour
• 3 cups milk
• 1/2 teaspoon ground nutmeg, use less if you’re grating it fresh
• 100-200 g parmesan, use divided (reserve half to top the moussaka)
• Salt
• pepper
• 1 extra large egg