This delicious, hearty casserole is traditionally made with lamb and eggplant smothered in a rich béchamel topping. Here, we’ve given this classic Greek dish a heart-healthy makeover that keeps all the delectable Mediterranean flavors but loses the fat. Roasted tempeh and white beans bathed in a garlicky, herby, cinnamon-laced tomato sauce are layered with tender roasted eggplant and capped with a creamy tofu topping fragrant with lemon and oregano. While this recipe takes some time, the leftovers keep very well—a boon for tasty, wholesome lunches at work or at home.
In its most traditional form, MaPou Tofu, a dish originating in China’s Sichuan province, combines two kinds of spicy – fiery chili spicy and mouth-numbing Sichuan peppercorn spicy – for an unforgettable taste sensation. It also combines fermented black beans and minced pork for a welcome savory dimension. Here, we swap in meaty mushrooms to replace the pork yet preserve the satisfying umami flavor. Our MaPou Tofu gets its spice from widely available chili garlic sauce, but depending on your tolerance for heat, add a dash or three of Sriracha for that extra kick! Serve over brown rice.