| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Tofu, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Onions, chopped |
| 2 |
|
Garlic cloves, minced |
| 1 |
T |
Safflower oil |
| 2 |
c |
Mushrooms |
| 2 |
T |
Parsley, chopped |
| 1 |
T |
Dill, chopped |
| 1 |
t |
Thyme, chopped |
| 1 |
t |
Rosemary, chopped |
| 1 |
lb |
Firm tofu, drained |
| 1 |
t |
Curry powder |
|
|
Salt & pepper |
| 1/3 |
c |
Wheatgerm |
| 1 |
|
Tomato, thinly sliced |
INSTRUCTIONS
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 & mushroom-herb 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 sliced 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
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