Ingredients

• 1
  nasoya tofu
• 2
  eggplants
• 2
  potatoes
• 1/4
  cup olive oil, divided
• 1
  onion, chopped
• 2
  garlic cloves, minced
• 1
  can diced tomatoes
• 1/4
  teaspoon ground cinnamon
• 1/4
  teaspoon ground allspice
• 1/4
  teaspoon ground nutmeg
• 1/4
  teaspoon dried oregano
• 1/4
  teaspoon dried thyme
• 1/2
  teaspoon salt
• 1/4
  teaspoon black pepper
• 3
  tablespoons vegan margarine, melted
• 3
  tablespoons flour
• 1 1/2
  cups soy milk

Instructions

1. Preheat oven to 375°F. Cut the eggplants and potatoes into thin slices. Place on a baking sheet and brush with 2 tablespoons of olive oil. Bake for 20 minutes, or until tender.
2. While the vegetables are roasting, crumble the tofu and set aside.
3. In a large pan, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and sauté for 5 minutes. Add the crumbled tofu, canned tomatoes, cinnamon, allspice, nutmeg, oregano, thyme, salt, and black pepper. Cook for 10 minutes over medium heat, stirring occasionally.
4. Layer half of the roasted eggplant and sliced potatoes on the bottom of a 9×13 inch baking dish. Pour the tofu mixture over the vegetables. Top with the remaining eggplant and potatoes.
5. In a small bowl, whisk together the melted vegan margarine and flour. Gradually whisk in the soy milk. Pour the sauce over the top of the vegetables.
6. Bake for 45 minutes, or until golden brown on top. Let cool for 5 minutes before serving.