Herbed Tofu-Mushroom Quiche
1 1/2 cups onions, chopped
2 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 pound firm tofu, drained
1 teaspoon curry powder
salt and pepper
1/3 cup wheat germ
1 medium tomato, thinly sliced
Saut‚ the onion and garlic in oil until the onion begins to brown. Remove
from skillet and set aside. In the same skillet, saut‚ mushrooms over medium
heat, covered, until they are just softened and beginning to give off liquid.
Stir in the fresh herbs and remove from heat. Preheat oven to 350F. Place half
of the onion mixture into a food processor or blender. Crumble in the tofu and
blend until smooth.
In a mixing bowl, combine tofu with the remaining onion mixture, curry
powder, salt, pepper and mushroom-herb mixture. Oil a 9" pan. Sprinkle half the
wheat germ over the bottom of the pan. Spoon in the tofu mixture and pat down
to form an even layer.
Top with sliced tomatoes and sprinkle with the remaining wheat germ. Bake
until set, about 40 minutes. Let stand for about 15 minutes, cut into wedges
and serve.
VARIATION: Replace thyme and rosemary with tarragon.
Serves 6.
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