Herbed Tofu-Mushroom Quiche

Title:
Herbed Tofu-Mushroom Quiche

Yield:
6 Servings

Categories:
Main
Dishes,
Tofu,
Vegetarian




Ingredients:





 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.


 


 "Vegetarian Gourmet" Summer, 1994


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip