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Recipe by: geriette
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See below ingredients and instructions 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.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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