Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Onions, chopped
2 ea 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

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.

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