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HERBED TOFU-MUSHROOM QUICHE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 1/2 c Onions, chopped
2 ea Garlic cloves, minced
1 tb Safflower oil
2 c Mushrooms
2 tb Parsley, chopped
1 tb Dill, chopped
1 t Thyme, chopped
1 t Rosemary, chopped
1 lb Firm tofu, drained
1 t Curry powder
Salt & pepper
1/3 c Wheatgerm
1 md Tomato, thinly sliced
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.
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