Herbed Tofu-mushroom Quiche Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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 lbs: Firm tofu, drained
1 tsp: Curry powder,
Salt & pepper,
1/3 cup: Wheatgerm,
1 medium: Tomato, thinly sliced
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp