Artichoke kugel

Yield: 1 Servings

Measure Ingredient
2 \N 6-ounce jars marinated artichoke hearts
1½ cup Water
4 cups Oyster-style crackers; saltines or matzas broken into 1-inch pieces
¾ cup Thinly sliced scallions
2 tablespoons Vegetable oil
12 ounces Tofu; mashed and drained
1½ cup Shredded Cheddar cheese
\N \N Freshly ground black pepper

(This recipe was taken from the book, "Classics & Creations: A World of Vegetarian Cooking," published by Science of Spirituality in 1985) "This kugel is enhanced by the deep flavor of marinated artichokes along with tofu, scallions and sharp Cheddar cheese.

Drain artichokes, saving marinade. Place marinade in a large bowl with water and crackers (saltines, or matzas).

Let crackers (saltines or matzas) sand for 10 to 15 minutes until liquid is absorbed. Stir occasionally to keep crackers (saltines or matzas) coated.

Saute scallions in 1 tablespoon of the vegetable oil. Add scallions to crackers along with tofu, cheese, black pepper to taste and remaining 1 tablespoon of vegetable oil. Mix thoroughly, crushing any crackers that are not soft. Coarsely chop artichokes and stir into crackers (saltines or matzas). Turn into an oiled 8 x 8-inch baking pan. Bake at 350 degrees F.

for 40 minutes until lightly browned. Yield: 8 servings Posted to JEWISH-FOOD digest by Sandy English <yehudit@...> on Apr 09, 1998

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