Vegan Sweet Matzo Brei with Fresh Strawberry Compote and a dollop of Coconut Whipped Crème

By mariannefeldman

Chloe Coscarelli

*
[e-mail]

Ingredients

• 5 sheets of Matzo
• 7 ounces organic silken tofu
• 2 tablespoons earth balance vegan margarine
• 2 tablespoons maple syrup
• 1/2 ½ cup non-dairy milk (I used rice)
• 1 tablespoon Ener-G egg replacer
• 1/2 ½ teaspoon cinnamon
• 1/2 ½ teaspoon salt

Details

Servings 1
Adapted from chefchloe.com

Preparation

Step 1

Share this recipe

Facebook Like

Directions

Place the Mazto in a large bowl and roughly break the sheets into halves or quarters using your hands. Fill the bowl with tap water and let soak for 5-10 minutes, or until Matzo is soggy.

In blender, combine tofu, vegan margarine, maple syrup, non-dairy milk, egg replacer, cinnamon and salt.

Drain matzo and mix with the blended tofu mixture. Sauté the matzo/tofu mixture (no additional oil necessary) in a non-stick pan over medium/high heat until slightly brown and crispy on edges.

*Fresh Strawberry Compote

Ingredients:

1 cup cut strawberries pieces

¼ cup agave

1 teaspoon vanilla

1 tablespoon lemon juice

Cook down strawberry pieces and agave in small covered saucepot on low heat for 10-15 minutes, or until strawberries look soft and jam-like.

Add vanilla and lemon juice. Refrigerate until chilled.
*Coconut Whipped Crème

ingredients:

1 can coconut milk, refrigerated

1 cup powdered sugar

Skim coconut cream from coconut milk can and discard the coconut water.

Beat coconut cream with powdered sugar for 5-10 minutes, or until it has a fluffy and whipped texture.

Assembly

Plate a serving of hot matzo brei, sift powdered sugar, top with strawberry compote and a dollop of coconut whipped crème, then garnish with a piece of fresh strawberry. Take a picture before you devour your creation!

Directions

Place the Mazto in a large bowl and roughly break the sheets into halves or quarters using your hands. Fill the bowl with tap water and let soak for 5-10 minutes, or until Matzo is soggy.

In blender, combine tofu, vegan margarine, maple syrup, non-dairy milk, egg replacer, cinnamon and salt.

Drain matzo and mix with the blended tofu mixture. Sauté the matzo/tofu mixture (no additional oil necessary) in a non-stick pan over medium/high heat until slightly brown and crispy on edges.

*Fresh Strawberry Compote

Ingredients:

1 cup cut strawberries pieces

¼ cup agave

1 teaspoon vanilla

1 tablespoon lemon juice

Cook down strawberry pieces and agave in small covered saucepot on low heat for 10-15 minutes, or until strawberries look soft and jam-like.

Add vanilla and lemon juice. Refrigerate until chilled.
*Coconut Whipped Crème

ingredients:

1 can coconut milk, refrigerated

1 cup powdered sugar

Skim coconut cream from coconut milk can and discard the coconut water.

Beat coconut cream with powdered sugar for 5-10 minutes, or until it has a fluffy and whipped texture.

Assembly

Plate a serving of hot matzo brei, sift powdered sugar, top with strawberry compote and a dollop of coconut whipped crème, then garnish with a piece of fresh strawberry. Take a picture before you devour your creation!