Matzoh Brei over Steamed Kale

How do you spell "matzoh?" Everytime I write the word, I think I spell it differently. Matzo. Matzoh. Matza. Matzah. Hmmm...

Two years ago I posted a recipe for Fried Matzoh. I said then that the same recipe would work for Matzoh Brei which is true. But because I love fried matzoh and not matzoh brei, that's what I focused on.

The problem with matzoh brei, for me, is that it's not as crunchy as fried matzoh and I like crunchy. My father loved matzoh brei but I always wanted the extra- eggy fried matzoh. This year I wanted to make a matzoh brei but I didn't want all the flour and starches in it. So I left them out. And I wanted to be sure the matzoh brei was as crispy as I could get it so I let it cook a long time.

If you use gluten-free matzoh, the rest of the recipe is gluten-free as well. Use your favorite spices. I love garlic and cumin so I put it in almost everything. Add whatever vegetables you like to the dish. Mushrooms would be delicious.

I served My Matzoh Brei over steamed kale and it made for a hearty bowl of Passover yumminess. It was fast, easy and changed my mind about matzoh brei. But I'm still not sure which way to spell it. Enjoy!

Matzoh Brei over Steamed Kale

6 sheets of matzoh
1/2 block of extra-firm tofu, drained
2 Tbs. vegan butter
1/2 cup non-dairy milk
1 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. Kosher salt (or black salt)
1/2 tsp. black pepper
1 tsp. ground thyme
1 tsp. ground cumin
1/2 tsp. turmeric
2 Tbs. canola oil, divided
1 medium onion, diced
1 bell pepper, diced
1/2 cup vegan mozzarella, shredded
1 bunch kale, stemmed and chopped

Fill a shallow bowl with lukewarm water. Break the matzoh into quarters and let them soak in the water for about 3 or 4 minutes. Don't let them soak too long or they will get really soggy. Drain the matzoh and pat dry with paper towels.

In a food processor or blender, combine the tofu, butter, milk and spices. Process until you have a smooth batter.

Heat 1 Tbs. of the oil in a large skillet or sautepan (that has a lid) over medium-high heat. Saute the onions and bell pepper until they are tender, about 6 minutes. Add the matzoh to the pan and toss with the vegetables. Pour the batter over the matzoh and toss to coat. Let the matzoh cook until it browns and the batter fully cooks. This could take up to 10 minutes. Toss the matzoh brei so that it can brown on both sides. If the pan gets dry, add the remaining Tbs. of oil.

Add the vegan cheese to the pan and mix it into the matzoh brei. Let it cook until you have the desired browness and crispiness you want. Add the kale to the pan, cover with the lid and decrease the heat to low. Cook until the kale gets bright green and tender.

Serve by layering bowls or plates with the kale and topping with matzoh brei. Serve hot or cold. Reheat any leftovers in a skillet if you want to maintain the crispiness.

The "V" Word: Say it. Eat it. Live it.