Herbed Tofu-Mushroom Quiche

Directions

Sauté the onion and garlic in oil until the onion begins to brown.

Remove from skillet and set aside.

In the same skillet, sauté mushrooms over medium heat, covered, until they are just softened and beginning to give off liquid.

Stir in the fresh herbs and remove from heat.

Preheat oven to 350℉ (180℃).

Place half of the onion mixture into a food processor or blender.

Crumble in the tofu and blend until smooth.

In a mixing bowl, combine tofu with the remaining onion mixture, curry powder, salt, pepper and mushroom-herb mixture.

Oil a 9 inch pan.

Sprinkle half the wheatgerm over the bottom of the pan.

Spoon in the tofu mixture and pat down to form an even layer.

Top with sliced tomatoes and sprinkle with the remaining wheatgerm.

Bake until set, about 40 minutes.

Let stand for about 15 minutes, cut into wedges and serve.

VARIATION: Replace thyme and rosemary with tarragon.