Herbed Tofu-Mushroom Quiche

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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.