Tofu sometimes gets a bad reputation as a bit dull and bland, but as part of the right recipe it can be absolutely delicious.
For vegans, it’s also soy-based, protein-packed essential and here, it combines with some other superfood friends for a tasty Matzo treat.
(To make four Matzo pizzas)
- 4 Traditional Matzo Crackers
- 2 medium-sized sweet potatoes
- 100g spinach leaves
- Half block of extra firm tofu
- Half cup of diced celery
- Half cup of diced yellow bell pepper
- Half cup of diced red onion
- Quarter cup of almond milk
- 1 diced garlic clove
- 1 tbsp softened vegan butter
- 1 tbsp coconut oil
- 1 tsp turmeric
- Salt and pepper
Pre heat your oven to 200C, while baking your sweet potato in the microwave. Take the skin off the potato and blend using a hand mixer in a bowl with the almond milk and vegan butter, seasoning with slat and pepper.
Lay out your Matzo crackers and spread the sweet potato mixture across them, leaving about half an inch around each uncovered.
Heat the coconut oil in a pan and cook the onion, garlic, celery and bell pepper, seasoning to taste. When the celery has softened, crumble in the tofu and turmeric and stir, cooking for a further 10 minutes.
Add in the spinach leaves and cook until the leaves wilt, this should probably take a further 3-5 minutes. Once this is done, use the mixture to top the Matzo pizza base – then bake in the oven for a few minutes to warm the Matzo base.