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Artichoke Kugel with Tofu
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We're pretty sure the Ashkenazim didn't cook with tofu, but since it is a kugel we listed it as Ashkenazi, though with modern twist.

Serves: 8

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Ashkenazi Dairy Entree

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2 6-ounce jars marinated artichoke hearts
1 1/2 cups water
4 cups saltines or matzas, broken into 1-inch pieces
3/4 cups thinly sliced scallions, thinly sliced
2 tablespoons vegetable oil
12 ounces tofu, mashed and drained
1 1/2 cups cheddar cheese, shredded
Freshly ground black pepper


  1. Drain artichokes, saving marinade. Place marinade in a large bowl with water and crackers (saltines, or matzas).
  2. Let crackers stand for 10 to 15 minutes until liquid is absorbed. Stir occasionally to keep crackers coated.
  3. 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.
  4. Coarsely chop artichokes and stir into crackers.
  5. Turn mixture into an oiled 8 x 8-inch baking pan and bake at 350 degrees (F) for 40 minutes until lightly browned.

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