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!
- 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 pepper
- 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
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.