Something I grew up eating was Matzah Brei. Traditionally, this Ashkenazi dish is made with matzah and fried eggs. It’s sort of like a savory french-toast but with matzah instead of bread. I've veganized the recipe and am happy to share how easy it is to make!
What you’ll need (serves 4):
- 4-6 matzah crackers (there is now organic, whole wheat and spelt matzah available)
- 1 12oz. package of silken tofu
- 1 Tbs of The Vegg
- 1 cup of water
- tofu scramble seasoning (make your own, or Fantastic has a pre-made seasoning packet)
- a large non-stick pan (or cooking oil to prevent sticking)
- vegan sour cream to taste
- horseradish to taste
- fresh dill
- Beat together 1 Tbs of The Vegg and 1/2 cup water.
- In a blender or food processor, combine the Vegg mixture, the tofu, the Scrambler packet and the remaining water until it becomes a smooth batter.
- Break the matzah into fourths.
- Quickly run the matzah under cold water to begin tenderizing it and to help the batter stick.
- Heat your nonstick or oiled pan to medium-high.
- Pour the batter into a wide bowl for coating the matzah.
- Dip the matzah in the batter, covering both sides, and place immediately into the hot pan.
- Flip when medium to dark brown (around 1 minute on each side).
- Serve hot with vegan sour cream, vegan cheese, fresh dill and horseradish.