With Passover coming up I decided to see if I could veganize matzo balls. They turned out amazingly well and didn’t fall apart as has happened in previous attempts. I used tofu this time to bind them and I think it did the trick, but because I used tofu they may or may not be kosher for Passover depending on personal beliefs. Some Jews don’t eat legumes over Passover and since soy is a legume and tofu is made from soy it may not be okay for Passover. Anyway, that being said here is the recipe and photo, which my husband took 🙂
2 tablespoons vegetable oil
1/2 cup firm silken tofu
1/2 cup matzo meal
1 teaspoon salt
2 tablespoons vegetable broth or water
Put the tofu in a blender or food processor and puree until smooth and creamy.
Stir the oil, pureed tofu, matzo meal and salt together in a bowl. Add the broth or water and mix until everything is well combined. Cover and refrigerate for 15-20 minutes.
Bring 1 1/2 quarts (6 liters) of water to a boil. Form mixture into approximately 1 inch diameter balls. Reduce the heat to medium and drop the balls in one at a time. Cover and cook for 35-40 minutes. Remove from water and serve in your favorite vegan soup.
Makes about 8 matzo balls.
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