Herbed Tofu-Mushroom Quiche

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Onions - chopped
2		Garlic cloves - minced
1 tablespoon	15ml	Safflower oil
2 cups	474ml	Mushrooms
2 tablespoons	30ml	Parsley - chopped
1 tablespoon	15ml	Dill - chopped
1 teaspoon	5ml	Thyme - chopped
1 teaspoon	5ml	Rosemary - chopped
1 lb	454g / 16oz	Firm tofu - drained
1 teaspoon	5ml	Curry powder
		Salt and pepper
1/3 cup	78ml	Wheat germ
1 cup	62g / 2.2oz	Tomato - thinly sliced (medium)

Recipe Instructions

Saute the onion and garlic in oil until the onion begins to brown. Remove from skillet and set aside. In the same skillet, saute 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.

Source:
Jim Roche University of Rochester, Computer Science Dept., R

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