Recipe - Herbed Tofu-Mushroom Quiche

1 One half cup Onions, chopped
2 Garlic cloves, minced
1 tablespoon Safflower oil
2 cup Mushrooms
2 tablespoon Parsley, chopped
1 tablespoon Dill, chopped
1 teaspoon Thyme, chopped
1 teaspoon Rosemary, chopped
1 pound Firm tofu, drained
1 teaspoon Curry powder
Salt & pepper
1/3 cup Wheatgerm
1 md Tomato, thinly cut or sliced up

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 & mushroomherb 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 cut or sliced up 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