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.