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Try this vegan version of fried matzo for Passover. It's a delicious Jewish tradition.

Fried Matzo [Vegan]

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Calories

55

Serves

32 pieces

Ingredients You Need for Fried Matzo [Vegan]

  • 1 package of silken tofu (or any tofu)
  • 1/2 tsp. turmeric
  • 1/2 tsp. dried garlic powder
  • 1/2 tsp. ground black pepper
  • 1 tsp. black salt (or Kosher salt)
  • 2 Tbs. olive oil
  • 1/2 cup chickpea flour (or any flour)
  • 1 Tbs. arrowroot powder (or corn starch or potato starch)
  • 1/2 cup non-dairy milk
  • 1/2 – 1 cup water
  • 8 sheets of matzo
  • 2 stalks of scallions, finely chopped (optional)
  • Cooking spray

How to Prepare Fried Matzo [Vegan]

  1. In a large bowl or food processor, add the silken tofu, turmeric, garlic powder, black salt and olive oil. Mix well.
  2. Add the flour, arrowroot powder and non-dairy milk.
  3. Add water slowly while mixing/processing until you have a very loose batter.
  4. If you are using any other ingredients like scallions, add them into the batter.
  5. Break the matzo into pieces (I broke each sheet into 4 pieces) and soak in a bowl of warm water for about 30 seconds, just to soften it. Set the pieces aside.
  6. Heat a large skillet and spray with the cooking oil (or if you’re not worried about calories, just use oil).
  7. Take the pieces of matzo and dunk them into the tofu batter.
  8. Shake off the excess (it cooks better when the matzo has a thin coating of batter) and put them in the hot pan to fry.
  9. When you see the batter brown, flip the pieces and fry the other side. It should take about 4 minutes on each side, depending on crispy you want the matzo.
  10. Cook in batches until you have fried all the matzo.
  11. Top with the garnish or sauce of your choice.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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    Nutritional Information

    Per piece (before added calories from frying): Calories: 55 | Carbs: 1 g | Fat: 1 g | Protein: 1 g | Sodium: 4 mg | Sugar: 0 g

    Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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    About The Author

    photourl

    Rhea Parsons

    See My Recipes

    When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

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