5 Matzo broken up, soaked in boiling water, then strained but still a little wet.
14 oz Extra Firm Tofu drained and crumbled.
1T fresh lemon juice.
2 Scallions, finely chopped.
1 handful of fresh parsley, chopped, plus some for garnish.
2 T of seasoning of your choice (I mixed up my own using turmeric for color, cumin, onion powder, cayenne pepper, curry powder (sabji masala) and 2 pinches of black salt for the eggy flavor).
Add the Matzo last so it doesn't totally disappear. Mix it all together and put it in a nonstick pan with a lid. Cook it over medium heat, folding it over itself as it cooks, every 30 seconds and replacing the lid so it doesn't dry out completely. As the bottom browns, keep folding it together until the moisture is gone. You can add a little water or low Sodium veggie stock if it dries out before it browns. Garnish with fresh parsley.
Serve hot
