I remember the first time I ever tried matzo brei. I was in fourth grade, and a friend had brought it to school for a potluck feast. The idea was to share food items that represented our heritage. Prior to that event, I hadn’t had much exposure to Jewish cuisine. I didn’t realize the significance of the dish at that time, but I did discover a newfound love for the sweet, eggy, goodness of pan-fried matzo.
Now, several years later, I know the history of matzo- an unleavened bread traditionaly served at Passover. And, while I still lust after the taste of my first matzo brei, I prefer a different variation- one made without eggs or dairy, but delicious nonetheless.
If you’re in the same boat, try this vegan take on matzo brei. It may be different, but it won’t disappoint.
Vegan Matzo Brei
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 2-4 servings
2 sheets matzo
1 (12 oz.) package firm, silken tofu
2 tbs. nutritional yeast
1 tsp turmeric
1/2 tbs. cornstarch
1/2 tbs. vegan butter
2 tbs. unsweetened non-dairy milk
Salt and pepper to taste
1. Break matzo into pieces (about 1×1 in. each).
2. Place in bowl and cover with warm water for about 45 seconds.
3. Drain matzo and set aside.
4. Place tofu, nutritional yeast and turmeric in mixing bowl.
5. Mash with fork until tofu is broken up into small chunks.
6. Stir matzo into tofu mixture.
7. Whisk together cornstarch, butter and milk and add to matzo and tofu.
8. Stir until well-combined, then season with salt and pepper to taste.
9. Heat 1 tbs. coconut oil in skillet on high heat.
10. Place matzo batter onto hot skillet about 1/4 – 1/2 cup at a time (you can either create “pancakes” or scramble).
11. If making pancakes, allow each cake to cook for about 4 minutes per side (you can flip once you are able to cleanly get spatula underneath). If scrambling, you can flip more often, allowing mixture to break into pieces. Before removing from skillet, lower heat and let matzo sit for about 2-3 minutes, until it comes to a crisp.
12. Add more coconut oil to pan as needed and continue process until all batter is used up.
13. Serve matzo brei with a liberal amount of jam (I used blackberry).
Also by Quincy: Vegan Kitchen Sink Bars
More Vegan ethnic recipes: Summer Squash Socca
Photo: Quincy Malesovas