| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Tofu, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Onions, chopped |
| 2 |
|
Garlic cloves, minced |
| 1 |
tb |
Safflower oil |
| 2 |
c |
Mushrooms |
| 2 |
tb |
Parsley, chopped |
| 1 |
tb |
Dill, chopped |
| 1 |
ts |
Thyme, chopped |
| 1 |
ts |
Rosemary, chopped |
| 1 |
lb |
Firm tofu, drained |
| 1 |
ts |
Curry powder |
|
|
Salt & pepper |
| 1/3 |
c |
Wheatgerm |
| 1 |
md |
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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