Aubergine Lasagne

Pre heat the oven to 180°C / 160°C fan / gas mark 4.

Place the smoked tofu in a bowl, using a fork mash until a mince type consistency.

Add the garlic puree, sundried tomato puree, chopped tomatoes and stir.

Slice the aubergine lengthways into 3 thin slices.

Place a frying pan on a medium heat, add the sunflower oil and cook the aubergine for two to three minutes on each side.

Place a small saucepan on a low heat, add the K.Quik, water, basil and xanthan gum and whisk until a bechamel style sauce is formed.

Using a 15cm x 10cm oven proof dish, place a ⅓ of the tofu mixture on the bottom of the dish.

Layer one strip of aubergine on the top of the tofu mixture and pour ⅓ of the sauce.

Repeat the layers until the aubergine, tofu mixture and sauce are used up.

Place in the oven and cook for 25 minutes and serve.