I really like matzoh brie. I’m happy with it with eggs, but not everyone eats eggs, so I’m including this recipe that I read on the Vegetarians in Paradise website. I think you could also add a bit of tofu to this, if you wanted.

Veggie Matzoh Brie

4 pieces whole wheat matzoh, broken into coarse pieces
Hot water
1 T. extra virgin olive oil
1 T. water
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 pound (225 g) sliced cremini or button mushrooms
1/4 C. (60 ml) raw walnuts, coarsely ground

Salt and pepper to taste

Break matzoh into 2-inch (5 cm) chunks and put them into a deep bowl. Pour in hot water to cover, and soak matzoh about 1 minute. Pour off water, draining well, and set aside.
Put the olive oil and water into a large, deep skillet. Then, add remaining ingredients, including the soaked matzoh. Sauté over high heat, stirring frequently, about 2 to 4 minutes, just until onions become translucent.
Season with salt and pepper, and serve. Makes about 3 to 4 servings.