Breakfast today was very brown.
I know, I know. It doesn't look very appetizing. But it was delicious, I swear. This is the Matzoh Brei from Veganize This! by Jenn Shagrin.
Since I'm not Jewish, I didn't grow up eating this traditional Passover dish of scrambled eggs and matzoh crackers. I'd never even heard of matzoh brei until seeing (and trying) the recipe for a vegan tofu version in Vegan Brunch. I liked that one a lot too.
But Jenn's version is way different than Isa's. And that's because Jenn's tofu scramble is unlike any other I've had before. It's made with silken tofu processed with her vegan egg mix (a mixture of finely ground nuts, seeds, and nutritional yeast). That's spread into a skillet and fried and scrambled until solid pieces are formed. If you've ever made a tofu omelet, it's a bit like that. But scrambled.
I've made this scramble (without the matzoh) once before, and I had extra vegan egg mix leftover in my fridge. And I had a box of organic Manischewitz matzoh in the pantry that's been there for months (but had not yet expired!). So this was an official Pantry Clean-out Month meal!
Anyway, it's made by scrambling tofu and then adding rehydrated matzoh at the end. You let the scramble fry a bit longer so the matzoh can brown slightly. It's hard to explain the texture, but imagine a tofu scramble with saltine crackers mixed in. It's really good, but as you're eating it, you're really not sure why.
On the side, I had some Food For Life Sesame Bread with homemade pumpkin butter, a gift from a friend that had been lingering in my pantry since November 2011! I know because the jar was dated. Oops! Anyway, it was still okay since the jar was sealed. And it just right for this time of year.