Egg-free Vegan Matzo (Matzah) Ball Soup Recipe

Egg-free Vegan Matzo (Matzah) Ball Soup. If you're looking for a vegan and egg-free matzoh ball soup recipe, here's one to try. Although this matzo ball soup recipe is kosher for Passover, it may not be suitable for Ashkenazic Jews because of the tofu, but will be suitable for most others on a less strict vegetarian or vegan Passover diet. Recipe courtesy of Ener-G.

Ingredients:

• 3/4 cup soft (silken) tofu
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 cup water
• 1/2 tsp black pepper
• 1/8 tsp cumin
• 1 1/2 cups flour
• 2 tsp Ener-G Egg Replacer
• 4 sheets egg-free flat bread, crumbled fine
• vegetable broth or soup

Preparation:

In a medium bowl, mix tofu and oil together until smooth. Set aside.

Combine remaining ingredients (except vegetable broth) in a mixing bowl. On low speed, blend in the tofu mixture for 1 minute. Scrape sides and mix another 3 minutes at medium speed. Let it sit for 5 minutes.

In a saucepan over medium or medium-low heat, place matzah ball mixture in broth by the tablespoonfuls. Let the broth boil for 35 minutes, covered.

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