Matzo Mina - a great Passover dish - gluten-free, vegan, and healthy
This matzo mina is a delicious and healthy vegan main dish to serve at Passover. It is a bit like a lasagna, but with dampened matzo instead of the noodles. I really love this recipe! You can make it gluten-free if you use gluten-free matzo.
Course: main dish
Author: Valerie Mates
3-4sheets of matzo; for gluten-free use a gluten-free matzo such as Yehuda brand
1-2jars of artichoke heartsplain or marinated; about 8 ounces per jar
1poundfirm tofunot silken
4+ tablespoons olive oil
2teaspoonsdried herbssuch as basil or oregano
pepper to taste
2-3tablespoonsapple cider vinegar
5ouncesspinach or kalefrozen and defrosted is fine
Preheat the oven to 350 degrees.
In a food processor, blend everything except the matzo and artichoke hearts. Add the artichoke hearts and pulse until mixed in.
Oil a 9x9 inch square baking pan.
Dampen a sheet of matzo in cold running water from the faucet. Place in baking pan.
Add half of the tofu mixture, and spread it smooth with a spatula.
Repeat with another piece of matzo and the rest of the tofu mixture.
For the top, dampen a piece of matzo, then break it into squares that are 1 1/2 or 2 inches wide. Overlap the pieces of matzo on top of the casserole, like roof shingles, covering the entire surface. You will need about 1 1/2 sheets of matzo, broken up, to cover the top of the casserole.
Gently brush the top of the matzo with olive oil.
Bake for 45 minutes or until the top layer is browning. Serve warm.