Passover just isn’t passover without a large serving of tasty morning Matzoh Brei. Traditionally most Matzoh Brei’s are laden with eggs, which makes them neither vegan nor healthy. What to do? Why, reach out to badass Jewess Chef, Isa Chandra Moskowitz (who can veganize just about anything Jewy) who shared both her sweet and savory Brei recipes with us below!
Vegan Maztoh Brei
- 6 matzohs, lightly salted whole wheat preferably
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1/2 pound soft tofu, blended until smooth
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- a handful chopped fresh dill for garnish
Break the matzoh into pieces that are about 1 1/2 to 2 inches. Place them in a bowl and cover with warm tap water. Let them soak for about 5 minutes, until softened, but not falling apart. Check after 3 minutes, they should be flexible but still intact. Then drain into a colander.
In the meantime, preheat a large skillet over medium-high heat. Saute the onion in the oil for about 7 minutes, until onion is browned and slightly carmelized. Add the matzoh and tofu and use a spatula to coat the matzoh with the tofu. Add salt and pepper. Cook for about 10 minutes, flipping often, until matzoh is nice and browned and most of the tofu has been cooked dry. What I do is let it brown for a few minutes, then use a spatula to cut it into pieces, then flip those pieces. Serve topped with chopped fresh dill.
SWEET BREI: Omit onions, dill, and pepper, use canola oil instead of olive and sprinkle with cinnamon sugar. Use maple syrup, apple butter, or marmalade on top, to taste.