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Herbed Tofu-mushroom Quiche

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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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