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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
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Course: Breakfast + Brunch
Cuisine: Jewish
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 21 minutes
Servings: 2 servings


Matzo Brei

  • 12 ounces silken tofu
  • 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.


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!