1 1/2 cup onions, chopped
2 each garlic cloves, minced
1 tbsp safflower oil
2 cup mushrooms
2 tbsp parsley, chopped
1 tbsp dill, chopped
1 tsp thyme, chopped
1 tsp rosemary, chopped
1 lb firm tofu, drained
1 tsp curry powder
1 salt & pepper
1/3 cup wheatgerm
1 medium tomato, thinly sliced
A Recipe for
Herbed Tofu-Mushroom Quiche
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This Recipe for Herbed Tofu-Mushroom Quiche is one of thousands in the Recipes-to-go Egg Cookbook.
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This is a recipe for Herbed Tofu-Mushroom Quiche from the recipe cookbook of Recipes-to-go (Egg)
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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.
Serves: 6
Herbed Tofu-Mushroom Quiche Recipe brought to you by Recipes To-Go