Mushroom Tofu Quiche

Combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon salt in blender.

Cover and blend or process until smooth.

Stir in corn and dried onion.

Prepare a 9-inch pie plate by spreading margarine over the bottom and sides and sprinkling with bread crumbs.

Pour tofu mixture into pie plate.

Bake, uncovered, at 350° for 30 to 35 minutes (a knife inserted near the center should come out clean). Arrange tomato wedges on top of quiche and sprinkle with remaining cheese.

Bake until cheese is melted (about 3 minutes).

Garnish with parsley.

Makes 4 servings.