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