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Shelley's Matzo

Shelley's Matzo

Makes 4 servings


  • 1 cup (8 oz) Nasoya silken tofu
  • 2 Tbsp olive or refined coconut oil, plus more as needed
  • 1 Tbsp nutritional yeast flakes
  • 1½ tsp sea salt, plus more for seasoning
  • ½ tsp ground turmeric
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp freshly ground black pepper, plus more for seasoning
  • 4 sheets plain matzo
  • 3 scallions, thinly sliced
  • About 1 cup (5 oz) shiitake mushrooms, de-stemmed and thinly sliced
  • Confectioners sugar, for dusting (optional)
  • Applesauce, store-bought or homemade, for serving


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.


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.