Matzo Brei
Serves 4 to 6
I decided to veganize my mom's old-fashioned Jewish Matzo Brei recipe that I grew up on and LOVED. Serve it for breakfast, lunch, or dinner and everyone will be saying Mazel Tov to the chef!
Ingredients
- 5 sheets of Matzo
- 7 ounces silken tofu
- 4 tablespoons vegan margarine
- ½ cup soy, almond, or rice milk
- 1 teaspoon sea salt
- 1 teaspoon ground black pepperv
- 1 teaspoon turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons olive oil
- 1 onion, chopped
- 8 ounces crimini mushrooms, sliced
- 5 ounces baby spinach
Procedure
- Place the Mazto in a large bowl and roughly break the sheets into halves or quarters using your hands.
- Fill the bowl with water and let soak for 5-10 minutes, or until Matzo is soggy.
- Meanwhile, combine tofu, vegan margarine, nondairy milk, salt, pepper, turmeric, onion powder, and garlic powder in a blender. Process until smooth.
- In a large nonstick skillet, heat olive oil over medium-high heat and sauté onions and mushrooms until soft and slightly browned. Season with salt, and add spinach and let cook until wilted.
- Drain the matzo and add it to the skillet. Add the tofu mixture to the skillet too. Turn the contents of the skillet with a spatula until the Matzo is coated with the tofu mixture.
- Let cook until lightly browned and crispy on edges.
- Please leave out the pepper for a sensitive stomach. ( I think I like this one)
