Enkulal Firfir (Vegan Egg Scramble)
- 16 oz. Tofu, extra firm
- 1 tsp. Turmeric Powder
- 2 to 3 cloves Garlic, finely grated
- 1-inch piece Ginger, finely grated
- 1 ea. Small Tomato, diced
- 1 c Red Onion, diced
- 2 c Fresh Jute Leaves
- 2 T Nutritional Yeast
- 1 to 2 ea. Jalapeños, de-seeded, sliced and chopped
- Injera, or other Flatbread
- Kosher Salt, to taste
- Extra Virgin Olive Oil, as needed
Rinse tofu in cold water to remove residual liquid from the container, then dry gently with a paper towel. Using your hands, gently break and crumble the tofu into smaller, bite-sized pieces, adding the crumbled pieces to a bowl. Add turmeric, garlic, ginger and salt to taste, and mix to coat the tofu evenly.
In a nonstick skillet with oil over medium-high heat, sauté tofu for about 5 minutes until golden and crispy. Add tomatoes and onion, and cook 2 to 3 minutes longer.
Add the jute leaves; remove from the heat. Sprinkle with nutritional yeast and jalapeños. Drizzle over a little oil. Serve with injera or other flatbread, such as pita. Makes 2 to 3 servings.
Chef/owner Tezeta Alemayehu, T&T Lifestyle; Santa Monica, California, from Food Fanatics® Magazine