Fried Matzah is a Passover classic to enjoy any time of year. Normally made with eggs, this veganized version uses tofu and spices for an egg consistency and flavor. While optional, kala namak (sulfuric black salt) is preferred for its eggy aroma.
Freestyle points per serving: 5
- 3 pieces of matzah
- 1/3 to ½ cup tofu (preferably silken)
- Pinch of kala namak (sulfuric black salt)
- 1 Tbsp. nutritional yeast
- 2 to 3 sprays of canola oil (for extra points, use 1 Tbsp. canola oil per side)
- In a large mixing bowl, break matzah into small pieces. Pour in water to soak matzah for a few minutes.
- Meanwhile, heat small skillet on medium and spray with canola oil.
- In small bowl, thoroughly mix tofu, kala namak, and nutritional yeast.
- Drain water from matzah. Add tofu mixture and mix with clean hands to distribute ingredients evenly.
- Pour matzah mixture into hot skillet. Spread evenly across the pan, and cover with lid for 2-3 minutes.
- Place a large plate over the skillet and hold them together while flipping over, leaving the fried matzah intact on the plate. Carefully slide the matzah “pancake” back onto the freshly oiled skillet, raw side down. Cover for 2-3 minutes until cooked through.
- Slide matzah “pancake” onto plate and divide in half. Serve with maple syrup, agave, applesauce, or fruit and vegan sour cream.