Herbed tofu-mushroom quiche

6 servings

Ingredients

Quantity Ingredient
1½ cup Onions, chopped
2 eaches Garlic cloves, minced
1 tablespoon Safflower oil
2 cups Mushrooms
2 tablespoons Parsley, chopped
1 tablespoon Dill, chopped
1 teaspoon Thyme, chopped
1 teaspoon Rosemary, chopped
1 pounds Firm tofu, drained
1 teaspoon Curry powder
Salt & pepper
⅓ cup Wheatgerm
1 medium Tomato, thinly sliced

Directions

Saute the onio & garlic in oil until the onion begins to brown.

Remove from skillet & set aside. In the same skillet, saute mushrooms over medium heat, covered, until they are just softened & beginning to give off liquid. Stir in the fresh herbs & remove from heat.

Preheat oven to 350F.

Place half of the onion mixture into a food processor or blender.

Crumble in the tofu & blend until smooth.

In a mixing bowl, combine tofu with the remaining onion mixture, curry powder, salt, pepper & mushroom-herb mixture. Oil a 9" pan.

Sprinkle half the wheatgerm over the bottom of the pan. Spoon in the tofu mixture & pat down to form an even layer. Top with sliced tomatoes & sprinkle with the remaining wheatgerm. Bake until set, about 40 minutes. Let stand for about 15 minutes, cut into wedges & serve.

VARIATION: Replace thyme & rosemary with tarragon.

"Vegetarian Gourmet" Summer, 1994 Submitted By MARK SATTERLY On 08-31-95

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