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Shelley’s Matzo Brei with Homemade Applesauce

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Shelley’s Matzo Brei with Homemade Applesauce
  • 4 Servings
  • 5 mins Prep Time
  • 25 mins Total Time
  • 227 Cal/Serving

Nutritional Facts

Cal./Serving 227
Total Fat 9g
Saturated Fat
Trans Fat
Cholesterol
Sodium
Carbohydrates 29g
Dietary Fiber
Sugars 0g
Protein 8g

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

Nasoya products used in this recipe:

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    Did You Know?


    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!