Weekend Brunch Round 3: Greek Scramble with Tahini Sauce & Almond Feta

If I had to pick one place in the world I’d like to travel, it would be Greece. It just looks so damn beautiful, not to mention the food, all those fresh olives, peppers and tomatoes, sounds pretty awesome in my brain. But as it seems I shant be taking any trips to Greece this weekend, I made due in my own way. Scramble form! Ok, so it doesn’t make up for looking out my window and seeing a pile of snow as opposed to a beautiful sunny blue ocean landscape, but hey, it was pretty freakin’ rad and better then any regular scramble.


To make this scramble ever so Greek, I put in a little extra oomph and made a batch of almond feta. It takes some planning as it has to sit overnight in the fridge before baking but it’s sooooo worth it! You can use whatever kind of feta you have on hand, store bought, tofu, whateves, but I’m going to post the recipe for the almond stuff below in case you decide to go the same route as me. I’d love to take credit for it but the recipe is a version I sightly adapted from Vegetarian Times, it’s creamy, crumbly and full of pungent salty goodness!


The scramble has all kinds of Mediterranean inspired ingredients like briny olives, juicy cherry tomatoes, crunchy red peppers and fragrant herbs. Then I drizzled it all in a tart tahini sauce, I don’t know what it is about tahini sauce but I could drink that stuff. Don’t worry, I restrained myself (this time) so that I’d have some left over for future scramble happiness. P said it reminded him of falafal, but, minus the falafel, which I gotta agree with. So enjoy this falafel flavored, falafel-less scramble 🙂


Author: The Vegan Cookbook Aficionado



  • 1/3 cup tahini
  • 3 tablespoons plain unsweetened non-dairy yogurt
  • 2 tablespoons lemon juice
  • 1/4 cup water
  • 1 clove garlic, minced
  • Salt and pepper, to taste


  • 1 tablespoon olive oil
  • 1/2 small red onion, diced
  • 1/2 red pepper, diced
  • 1 pkg (210 g) smoked tofu
  • 1/2 pkg (227 g) medium firm tofu
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • 3/4 teaspoon black salt
  • 1/2 teaspoon turmeric
  • Salt and pepper, to taste
  • 5 sun dried tomatoes, sliced
  • 8 cherry tomatoes, halved
  • 1/3 cup kalamata olives, sliced
  • 1/2 cup loosely packed fresh basil, sliced
  • 1 cup baby spinach
  • Almond feta, for garnish (recipe below)
  • Tahini sauce, for garnish


  1. Prepare the tahini sauce by mixing together all the ingredients until smooth. Store in fridge until needed.
  2. DSC_0013

  3. To make the scramble, crumble together the tofu in a medium bowl, than mix in the nutritional yeast, garlic powder, oregano, black salt, turmeric, salt and pepper.
  4. DSC_0021
  5. In a large skillet over medium-high heat, add the oil and onion. Sauté for a few minutes, then add the red pepper. Sauté until the red pepper softens, add the tofu mixture, sun dried tomatoes and cherry tomatoes, cook the tofu until heated through and just beginning to brown. Mix in the olives, basil and spinach and cook until spinach begins to wilt. Remove from heat and serve warm with tahini sauce and feta.


  • Servings: One 10 Ounce Round
  • Print
Adapted from Vegetarian Times


  • 145 g (about 1 1/2 cups) blanched almonds, whole or ground
  • 3 tablespoons lemon juice
  • 1 tablespoon olive liquid (the briny water in the jar the olives are kept in, avoid oil based liquids)
  • 3 tablespoons olive oil
  • 1 garlic clove
  • 1 1/4 teaspoons salt
  • 1/2 cup water


  1. If using whole almonds, place almonds in medium bowl and cover with 3 inches of water. Let soak 24 hours. Drain and rinse.
  2. Puree soaked or ground almonds, lemon juice, olive oil, garlic, salt and water in blender or food processor for 6 minutes or until super creamy.
  3. Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth. Bring sides together twist into a ball and secure with a twist tie or elastic band. Chill for 12 hours.
  4. Preheat oven to 400 degrees F. Line baking sheet with parchment and transfer almond ball from cheesecloth. Shape into a 6″ round that’s about 3/4 inch thick. Alternatively you can place the cheese in a small oven safe bowl.
  5. Bake 40 minutes or until top is slightly firm. Cool. Then chill. Crumble over greek scramble or eat with crackers.


20 thoughts on “Weekend Brunch Round 3: Greek Scramble with Tahini Sauce & Almond Feta

      • Lilia says:

        I’m going to make it later tonight so I can bake it tomorrow. I have a quick question: I also checked the Vegetarian times recipe and I saw the olive water wasn’t there. Was the other recipe not salty enough or does the water just add a more feta-like taste to it? I trust your recipe and I’ll stick to it, I’m just curious.

  1. narf77 says:

    This recipe is prime packed with possibilities (the ole triple “P”! 😉 ). I love every single component of this recipe and can’t thank you enough for sharing it, it rocks! 🙂

  2. Joey says:

    Wow and wow again. Almond feta is new to me too! Nice to see a cheese that doesn’t need rejuvelac (I’m on my third failed attempt) and still looks like it should be beatified for services to vegans…

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