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    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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