MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Herbed Tofu-Mushroom Quiche
 Categories: Main dishes, Vegetarian
      Yield: 6 servings

  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.

  "Vegetarian Gourmet" Summer, 1994

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Two Bean Tofu Chili
 Categories: Main dishes, Vegetarian
      Yield: 12 servings

  1 1/2 c  Black turtle beans
     19 oz Tofu
      1 sm Can tomato paste, 5 1/2 oz
      2 tb Soy sauce
      2 tb Dijon mustard
      3 ea Garlic cloves, chopped
      2 ts Oregano
    1/4 c  Dry red wine
      2 ts Basil
    1/2 c  Vegetable oil
      1 c  Onions, chopped
      3 ea 28 oz cans tomatoes, undrain
    1/4 c  Chili powder
  1 1/2 tb Cumin
      1 cn Red kidney beans, 14 oz
    1/2 c  Italian parsley, chopped
    1/4 c  Cilantro, chopped
           Salt & pepper, to taste

  Soak the black beans.  Freeze, thaw & squeeze out the tofu, then tear
  into pieces.  In a mixing bowl, whisk together half the tomato paste,
  soy sauce, mustard, garlic, oregano, red wine & basil.  Add the tofu
  & stir to coat.

  In a large pot, saute the tofu mixture in half the oil until the
  liquid has been absorbed & the tofu browned.  Remove from the heat.
  In a small pot, saute the onion in the remaining oil until
  transparent. Add to the tofu mixture.  Also add the tomatoes, the
  rest of the tomato paste, chili powder, cumin, salt & pepper.  Also
  add the black beans. Simmer on low heat for 30 to 40 minutes until
  the beans are tender. Add the kidney beans & cook another 10 minutes.
  Add parsley & cilantro & cook for 5 minutes. Check seasonings & serve
  with cornbread.

  "Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers
  Marketing Board"

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