Herbed Tofu-Mushroom Quiche
Yield: 6 servings
1 1/2 c onions, chopped
2 garlic cloves, minced
1 tb safflower oil
2 c mushrooms
2 tb parsley, chopped
1 tb dill, chopped
1 ts thyme, chopped
1 ts rosemary, chopped
1 lb firm tofu, drained
1 ts curry powder
salt and pepper
1/3 c wheatgerm
1 md tomato, thinly sliced
Saute the onion and garlic in oil until the onion begins to brown.
Remove from skillet and set aside. In the same skillet, saute
mushrooms over medium heat, covered, until they are just softened
and beginning to give off liquid. Stir in the fresh herbs and
remove from heat.
Preheat oven to 350F.
Place half of the onion mixture into a food processor or blender.
Crumble in the tofu and blend until smooth.
In a mixing bowl, combine tofu with the remaining onion mixture,
curry powder, salt, pepper and mushroom-herb mixture. Oil a 9"
pan. Sprinkle half the wheatgerm over the bottom of the pan.
Spoon in the tofu mixture and pat down to form an even layer. Top
with sliced tomatoes and sprinkle with the remaining wheatgerm.
Bake until set, about 40 minutes. Let stand for about 15 minutes,
cut into wedges and serve.
VARIATION: Replace thyme and rosemary with tarragon.