Spinach Matzah Kugel

My mom has made a spinach kugel for Passover for as long as I can remember. However, I also remember that her recipe calls for a dozen eggs. This was one of my favorite Passover dishes--I loved the way the nutmeg gives it an unique flavor. I set out to veganize this a few years ago and have been very pleased with the results. If you don't want to use silken tofu in this recipe, you can try Follow Your Heart's new Vegan Egg instead. Just be sure to bake it longer, as the Vegan Egg product takes more time to set.

4 lbs frozen, chopped spinach rinsed and well drained
8 matzahs (can be regular, spelt etc.)
3 cups silken extra soft tofu, drained
3 teaspoons salt (more to taste)
1 1/2 teaspoons pepper (more to taste)
1/4 cup grated onion (about a small onions worth)
3/4 teaspoon ground nutmeg
2 tablespoons vegetable oil + more for the pan

Preheat the oven to 350 degrees. Prep the spinach by rinsing and drying it well.

Soak the matzah in warm water for about 10 minutes or until they are totally soft.  Drain the matzah really well, and squeeze as much of the water out as possible. It's okay to use your (washed) hands to squeeze the matzah until its pulpy.

In a large bowl, combine the matzah pulp with the silken tofu, salt, pepper, onion, and nutmeg. Stir in the spinach and the vegetable oil and mix really well until its combined throughout. Taste for salt and pepper and nutmeg and adjust accordingly.

Prep a large glass baking dish with the vegetable oil. You want to have enough oil to coat about 1/4 inch of the dish, making sure you get the sides as well. Pour in the spinach mixture and spread throughout the pan, and then brush some more oil on top.

Bake for about 1 hour until the top starts to brown. Cut into squares and serve!