Shelley’s Matzo Brei with Homemade Applesauce

Serving Size 4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by Chef Chloe Coscarelli for Chloe Flavor

My Jewish mama (that’s Shelley) makes the best matzo brei. It’s a Passover staple, but I grew up eating it on the daily. When I went vegan, she had to find a way to keep serving me her beloved matzo brei! Sure enough, her vegan version was even better than her original. It gets topped with the best chunky applesauce—it’s like eating a bowlful of the inside of an apple pie! This recipe is not kosher for Passover because tofu is not kosher for Passover; use hemp tofu to modify for Passover. Also, be sure not to use egg matzo.

1 cup (8 ounces) silken tofu

2 tablespoons olive or refined coconut oil, plus more as needed

1 tablespoon nutritional yeast flakes

1½ teaspoons sea salt, plus more for seasoning

½ teaspoon ground turmeric

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper, plus more for seasoning

4 sheets plain matzo

3 scallions, thinly sliced

About 1 cup (5 ounces) shiitake mushrooms, de-stemmed and thinly sliced

Confectioners’ sugar, for dusting (optional)

Applesauce, store-bought or homemade (recipe follows), for serving

**MAKE IT GLUTEN-FREE: Use gluten-free matzo.

Preparation

  1. In a blender or food processor, combine the tofu, 1 tablespoon of the olive oil, nutritional yeast, salt, turmeric, onion powder, garlic powder, and pepper. Blend until smooth. If the mixture is too thick to combine, add 1 to 2 tablespoons of water
  2. Place the matzo in a large bowl and roughly break the sheets into quarters using your hands. Cover the matzo with water and let it soak for about 5 minutes, or until soggy, then drain
  3. Meanwhile, in a large nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. When it shimmers, add the scallions and mushrooms and cook, stirring occasionally, for 6 to 8 minutes, until soft and slightly browned, adding more oil if needed. Season with salt

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