Herbed Tofu-Mushroom Quiche

[Guest guest]

Herbed Tofu-Mushroom Quiche

 

1 1/2 cups chopped onion

2 cloves garlic, minced

1 tablespoon light olive oil

2 cups mushrooms, sliced

2 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

16-ounce tub silken tofu

1 teaspoon curry powder

salt and freshly ground pepper to taste

1/3 cup wheat germ

1 medium-size tomato, thinly sliced

 

In a medium skillet, saute the onion and garlic in oil until onion just begins

to brown. Remove from skillet and set aside.

In the same skillet, sauté mushrooms over medium heat, covered, until they are

just softened and beginning to give off liquid. Stir in fresh herbs and remove

from heat.

Preheat oven to 350 degree.

Place half of onion mixture in a food processor or blender. Crumble in tofu and

blend until smooth.

In a mixing bowl, combine tofu mixture, remaining onion mixture, curry powder,

salt, pepper and mushroom-herb mixture.

Oil a 9-inch pie pan. Sprinkle half of wheat germ over bottom of pan. Spoon in

tofu mixture and pat to form an even layer. Top with thinly sliced tomatoes and

sprinkle with remaining wheat germ. Bake until set, about 40 minutes. Let stand

for 10 minutes, cut into wedges and serve.

Makes 6 servings.