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