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- 3/4 cup soft (silken) tofu
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 cup water
- 1/2 tsp black pepper
- 1/8 tsp cumin
- 1 1/2 cups flour
- 2 tsp Ener-G Egg Replacer
- 4 sheets egg-free flat bread (matzo), crumbled fine
- vegetable broth or soup
Combine remaining ingredients (except vegetable broth) in a mixing bowl. On low speed, blend in the tofu mixture for 1 minute. Scrape sides and mix another 3 minutes at medium speed. Let it sit for 5 minutes.
In a saucepan over medium or medium-low heat, place matzah ball mixture in broth by the tablespoonfuls. Let the broth boil for 35 minutes, covered.
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