Persian Inspired Tofu Scramble

One of my favorite brunch places in Montreal is a Persian restaurant in my neighborhood. I have decided to re-create my favorite in a vegan and low fat version: Feta Cheese and Tomato Omelette.

You might say  this is a tall order ... replacing both the egg, cheese and most of the fat. The results?  Very tasty and a great brunch dish! The "feta" definitely reminded me to the real thing.

Food for thoughts... The restaurant version has:
- 2x more calories compared to the homemade vegan version
- 5x more fat compared to the homemade vegan version
- 4x the daily recommended intake of colesterol (vs zero for the homemade vegan version)

Cut the tofu in small cubes

Pour the feta "sauce" on top of the feta and mix well

Put in fridge for 1 hour, covered

Cook the tomatoes and green onions (here I used chives instead)

Black salt ... interesting light pink color

Add in black salt, onion powder and maple syrup

Et voilà!

Yield: serves 2 people

Ingredients
1/2 pack of firm tofu
1 Tbps of apple cider vinegar
1 Tbps of red wine vinegar
1 tps dried basil
1 tps dried oregano
1 tps garlic powder
1 Tbps Tahini
1 Tbps lemon juice
1/2 large can whole tomatoes
4  strands of green onions
1/4 tps onion powder
1/16 tps maple syrup (e.g a drizzle. You can use any other sweetener)
1/4 tps black salt

Directions

Feta / Eggs
1. Drain excess water from tofu (see Tofu Preparation Instructions)
2. Cut tofu in cubes of approx. 1/2 inch
3. Whisk together apple cider vinegar, red wine vinegar, basil, oregano, garlic, tahini and lemon juice
4. Pour mixture over tofu and mix in with your hands
5. Store in fridge for 1 hour, covered

Scramble
6. Chop tomatoes and green onions roughly
7. Heat skillet at medium, add in green onions and tomatoes. Cook for 5-7 minutes.
8. Mix feta tofu. "Smash" some of the tofu, let simmer for 5 minutes
9. Add salt and onion powder. Mix well.

Serve immediately with pita bread to scoop  (or any other bread)

Notes:
1. I omitted the green onions as I made this recipe early in the morning as didn't have any. I used chives as a replacement. I also used a kaiser-type of bread to make a breakfast sandwich.
2. What is black salt? It is a type of rock salt containing some sulfur.. which means, it smells like eggs!  The rock is black however when grounded, it becomes a bubble gum pink. You can find it at Indian markets, spice shops and some bulk places. For Montrealers, I have seen some at Anatol on St-Laurent.

Feta recipe inspired by http://www.thevegancookbook.com/2008/11/vegan-feta.html
Recipe inspired by http://bybloslepetitcafe.ca/