Out of nowhere, I woke up this morning with the body and skin aches, throbbing headache, and all around crumminess. But it’s Sunday and it’s Passover! I couldn’t pass up the opportunity to make THE Passover breakfast: Matzo Brei. Fortunately it’s quick to make…even my delicious veganized version:
1/2 container silken tofu
2 Tbsp maple syrup
a few heavy dashes of cinnamon
4 sheets of matzo
1 tbsp grape seed oil or vegan margarine like Earth Balance
Crush matzo into bite sized pieces, and soak in a bowl of warm water for a few minutes.
Meanwhile, in a blender, blend tofu, syrup, and cinnamon. Heat a nonstick skillet with oil or margarine. Drain the matzo in a colander and squeeze out the extra water by pressing it down with your hands.
Add matzo to the hot pan and pour on tofu mixture. Let it cook for a few minutes, then flip and mix the matzo around so it gets golden brown. Cook for about 10 minutes. Enjoy with another dash of cinnamon and drizzle of maple syrup.
Then crawl right back into bed.