Sure, it's the wrong holiday for matzo, but I haven't had matzo brie in forever -- and P has never had it! -- so I decided it was as good a time as any to whip some up.
with powdered sugar
There are lots of parameters for matzo brie: is it matzo or matzah? is it brie or brei? it is more like scrambled eggs or more like french toast or a fritatta? is it sweet or savory?
The variety I'm used to from my childhood is the sweet, french toast-like version -- and so that's what I made! Not the most photogenic, but totally delicious -- topped with maple syrup, jam, or powdered sugar. Even Zelda devoured the matzo brie!
with raspberry jam
Matzo Brie
- 12 unsalted matzo (one box)
- 1 box silken tofu (I used firm, but it doesn't really matter)
- 1/2 c non-dairy milk of your choice (I used rice milk)
- 1 tbsp cinnamon
- 1 tsp vanilla
- 1 1/2 tsp black salt
- 1 tbsp maple syrup
Break the matzo into pieces that are about two inches on each side and run the pieces under cold water. Drain them in a colander, and set aside -- the matzo should soften up quite a bit.
Combine the rest of the ingredients in a food processor and blend until smooth.
Place the softened matzo in a large pan and cover thoroughly with the tofu mixture. The matzo should be totally coated in the tofu mixture throughout, so make sure it gets evenly distributed! A rubber spatula can help with the spreading.
Cook for about seven to ten minutes on one side, then flip the mixture over so it can brown a bit more on the other side -- about five more minutes. You may want to cut the matzo brie into a couple of big pieces to flip it more easily.
Serve with jam or maple syrup!
