Herbed Tofu-Mushroom Quiche
Source of Recipe
"Vegetarian Gourmet" Summer, 1994
List of Ingredients
1 1/2 cups Onions, chopped
2 each Garlic cloves, minced
1 tb Safflower oil
2 cups Mushrooms
2 tb Parsley, chopped
1 tb Dill, chopped
1 t Thyme, chopped
1 t Rosemary, chopped
1 pound Firm tofu, drained
1 t Curry powder
Salt & pepper
1/3 cup Wheatgerm
1 medium Tomato, thinly sliced Recipe
Saute the onion & 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 350¼F. 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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