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Title: Herbed Tofu-Mushroom Quiche
Categories: Tofu Quiches
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 & 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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