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    Home » All Recipes » Breakfast + Brunch

    Vegan Matzo Brei

    Published: Apr 7, 2022 by Megan · This post may contain affiliate links.

    Jump to Recipe
    plate of matzo brei with text "vegan matzo brei".

    If you love matzo brei but can't eat eggs or dairy, then you have to make this Vegan Matzo Brei! This fried matzo is truly the perfect breakfast to eat during Passover.

    two plates topped with vegan matzo brei with fresh dill and chopped chives

    Growing up, matzo brei was my absolute favorite breakfast to make during Passover and is, quite honestly, my favorite way to enjoy matzah. While it is traditionally made with eggs and (at least in my family) served with jam, this version is made without any eggs or dairy!

    By using silken tofu we get an eggy consistency. Plus, kala namak provides the eggy flavor needed to make this dish taste just like a traditional Matzo Brei- but vegan!

    Ingredients:

    labeled matzo brei ingredients like matzah, silken tofu, kala namak, spices, nutritional yeast, oat milk, cornstarch.

    Ingredient notes:

    • Kala namak: Is also called Indian black salt. It gets its eggy & earthy flavor from sulfuric compounds in the salt.
    • Silken Tofu: Just like my Vegan Matzo Ball Soup, we are using silken tofu as our egg replacement. It MUST be silken for this eggless matzo brei recipe to work.

    How to make vegan matzo brei

    Blend vegan egg mixture together

    First, add the silken tofu, plant-based milk, salt, pepper, garlic powder, kala namak, nutritional yeast, turmeric, and cornstarch to a blender. Then, blend until smooth and pour into a large mixing bowl.

    P.S- Another great way to make vegan matzo brei is by using Just Egg. It can easily be swapped for the homemade silken tofu mixture in this recipe!

    blending vegan egg mixture and pouring it into mixing bowl.

    Run matzah under water

    Once the vegan egg mixture has been blended, quickly run the matzah under water to soften it. Each piece only needs around 2-3 seconds as it will continue to soak up the egg mixture later.

    Add matzah to soak

    Next, break apart the softened matzah and add it to the egg mixture. Stir everything together so that the matzah is completely coated in the vegan egg mixture. Then, let it soak for 5 minutes before cooking.

    adding matzah to bowl of vegan egg mixture and mixing to coat.

    Cook the matzo brei & serve

    Pour the matzo brei into a well-oiled non-stick pan and cook until the egg mixture has set. It's best to cook the matzo on one side for a few minutes before flipping and not to stir consistently.

    Once cooked, serve this eggless matzo brei with fresh dill and chopped chives on top!

    plate of vegan matzo brei with dill and chives on top and a fork on the side

    FAQ & Tips:

    Troubleshooting: My matzo brei won't firm up

    Unlike real eggs, this Vegan Matzo Brei will never totally "firm up".

    It will maintain a softer eggy texture even when cooked but will become much thicker and golden in color. If you'd like the matzo brei to firm up more, you can blend ½ Tablespoon of ground flaxseed into the egg mixture before cooking.

    Can I make this recipe as a sweet matzo brei?

    Definitely! If you prefer a sweeter matzo brei, just swap out the garlic powder and pepper for cinnamon. You can even add 1 Tablespoon of sugar to the vegan egg mixture to sweeten it. Then, use jam as a topping instead of dill and chives!

    How do I store vegan matzo brei?

    This dish is honestly enjoyed best right after cooking and I don't recommend storing it for leftovers.

    However, you can make the vegan egg mixture ahead of time and store it in a closed container in the fridge for 3-4 days. Then, just cook it with the matzo right before eating!

    two plates of vegan matzo brei with fresh dill and chopped chives on top.

    I truly hope this Vegan Matzo Brei satisfies your craving during Passover! Plus, it's a great Jewish breakfast recipe to make all year round too. Enjoy!

    -TSG

    More Vegan Passover Recipes you will love:

    • soup bowl with matzo balls, vegetable broth, dill, and a side of matzah
      Vegan Matzo Ball Soup
    • whole roasted cauliflower over wild rice with tahini maple sauce, pomegranate, and parsley on top
      Whole Roasted Cauliflower
    • roasted garlic artichoke half on a plate
      Lemon Garlic Roasted Artichokes
    • plate with french greens mixed with sauteed shallots and a toasted almond topping
      Green Bean Almondine (Amandine)

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    plate of vegan matzo brei with dill and chives on top and a fork on the side

    Vegan Matzo Brei

    This easy Matzo brei is made without eggs for a vegan twist on the classic Jewish dish!
    5 from 1 vote
    Print Pin
    Course: Breakfast + Brunch
    Cuisine: Jewish
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 21 minutes
    Servings: 2 servings
    Author: Megan Horowitch

    Ingredients 

    Matzo Brei

    • 12 ounces silken tofu
    • ⅔ cup soy milk or any plant-based milk
    • 2 Tablespoons nutritional yeast
    • 2 Tablespoons cornstarch
    • ½ teaspoon kala namak optional, for eggy flavor
    • ¼ teaspoon garlic powder optional, for flavor
    • ¼ teaspoon turmeric optional, for color
    • salt & pepper to taste I use about ¼ teaspoon salt
    • 3 pieces matzah

    Toppings:

    • 1 Tabelspoon fresh dill optional
    • 1 Tablespoon chopped chives optional

    Instructions

    • Start by making the vegan egg mixture. Add the silken tofu, soy milk, nutritonal yeast, cornstarch, kala namak, garlic powder, turmeric, salt, and pepper to a blender. Then, blend until smooth and pour into a large mixing bowl.
    • Run the matzah slices under lukewarm water for 2-3 seconds to soften. Then, break the softened matzah into pieces and add to the bowl of the vegan egg mixture.
    • Mix the matzah pieces with the egg mixture until they are completetely coated. Then, let the matzah soak for 5-10 minutes before cooking.
    • Lightly grease a non-stick pan and turn on the heat. Once hot, add in the matzo brei mixture.
    • Let the mixture cook on one side at medium heat for at least 2-3 minutes before flipping. Then, use a firm spatula to scrape the bottom of the pan and flip the cooked part over so the uncooked side is on the bottom. Cook for another another 2-3 minutes.
    • Next, use your spatula to break up the matzo brei and continue cooking another 5 minutes until the mixture has set. Unlike real eggs, this matzo brei will never completely firm up, but it should look much thicker and golden colored when done.
    • Serve the matzo brei onto two plates and add your desired toppings. I used fresh dill and chives, but jam is another great option. Then, dig in and enjoy!

    Notes

    • Matzo brei is best enjoyed right after making and does not store well as leftovers.
    • The vegan egg mixture can be made in advance and stored in a closed container in the fridge for 3-4 days.
    • If you'd like to make this matzo brei sweet, then swap out the garlic powder and pepper for ½ teaspoon cinnamon and 1 Tablespoon sugar. Blend this into the vegan egg mixture before cooking and use jam as a topping in place of dill and chives.

    Nutrition

    Serving: 1serving (½ recipe) | Calories: 196kcal | Carbohydrates: 20g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 340mg | Potassium: 580mg | Fiber: 3g | Sugar: 4g | Vitamin A: 309IU | Vitamin C: 6mg | Calcium: 164mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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