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.
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!
- 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!
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.
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!
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!
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!
More Vegan Passover Recipes you will love:
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Vegan 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
- 1 Tabelspoon fresh dill optional
- 1 Tablespoon chopped chives optional
- 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!
- 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.