Try this vegan version of fried matzo for Passover. It's a delicious Jewish tradition.
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
- In a large bowl or food processor, add the silken tofu, turmeric, garlic powder, black salt and olive oil. Mix well.
- Add the flour, arrowroot powder and non-dairy milk.
- Add water slowly while mixing/processing until you have a very loose batter.
- If you are using any other ingredients like scallions, add them into the batter.
- 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.
- Heat a large skillet and spray with the cooking oil (or if you’re not worried about calories, just use oil).
- Take the pieces of matzo and dunk them into the tofu batter.
- 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.
- 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.
- Cook in batches until you have fried all the matzo.
- Top with the garnish or sauce of your choice.
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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