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Matzo Mina – a great Passover dish – gluten-free, vegan, and healthy — 6 Comments

  1. This recipe looks great, but the GF Matzo from Yehuda, and other brands, has eggs, so it is not vegan. If you know of GF, vegan matzoh I’d love to hear about it!

  2. Just found your recipe. I’m looking for a non-dairy vegetarian mina, and yours looks good. Do you think it can be made in advance and frozen? If not, how far in advance do you think it could stay in the refrigerator?

    • Hm. I don’t tend to do a lot of freezing of food, but this seems like a recipe that would be amenable to it. It should also work fine to make it ahead and store it in the refrigerator for 2-3 days. Or assemble it ahead of time in a metal pan, leave it in the fridge, and then move it to the oven at the start of the seder, so that it warms through and bakes during the seder — though of course that depends on how long your family’s seders tend to last!

    • Elizabeth – I think you should be able to replace the tofu with nuts and seeds. For one pound of tofu, maybe try 2/3 cup of cashews plus 2/3 cup of sunflower seeds (or pumpkin seeds), and 2/3 cup of water, run through a blender or food processor.

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