Yield: 1 Servings
|5 larges||Matzas or 4 cups sesame crackers|
|2 cups||Boiling water|
|3 \N||Vegetable bouillon cubes|
|3 \N||Medium-sized onions; diced|
|2 cups||Chopped broccoli florets and small stalks|
|5 tablespoons||Vegetable oil|
|1 cup||Shredded sharp Cheddar cheese|
|2 \N||Carrots; shredded|
|1 cup||Crumbled firm tofu; drained|
|\N \N||Salt and pepper to taste|
|1 teaspoon||Poppy or sesame seeds; (optional)|
This recipe was taken from the book, "Vegetarian Creations," published by Science of Spirituality in 1992.
A unique kugel that is easy to make and sure to be enjoyed.
Break matzas or crackers into 2-inch pieces in a large bowl. If using small crackers, leave whole. Combine water and bouillon cubes, letting cubes dissolve, and pour over crackers. Mix well and let stand 5 minutes Saute onion with broccoli in the vegetable oil until onions are soft. Add to crackers along with cheese, carrots, tofu, salt and black pepper to taste (see note). Turn into an oiled 8 x 8-inch pan. Sprinkle seeds over top.
Bake at 350 degrees F. for 50 to 55 minutes until golden. Let stand for 15 minutes before serving. Yield: 8 main servings Note: Adjust salt amount depending upon the type of matzas or crackers you use."
Posted to JEWISH-FOOD digest by Sandy English <yehudit@...> on Apr 09, 1998