Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Food Monster

Spinach and Almond Feta Breakfast Wrap

I was always intrigued by those breakfast wraps they sold at Starbucks, but alas, not a vegan version was to be found. What’s a hungry vegan girl to do? Well make my own version of course! A delicious egg-like tofu pattie is wrapped up all neat and tidy along with creamy sun dried tomato cream cheese, roasted tomatoes, fresh spinach and some tangy baked almond feta. Each bite is packed with so much incredible flavor! Once you get these all wrapped up you can keep them in the fridge for a quick and tasty protein-packed breakfast or lunch.

Spinach and Almond Feta Breakfast Wrap

This Recipe is :

Dairy FreeVegan


8 wraps


Sundried Tomato Cream Cheese 

  • 2/3 cup Tofutti cream cheese
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 1/3 cup oil-packed sundried tomatoes
  • 1/4 cup loosely packed fresh basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper 

Tofu Egg Pattie  

  • 350g block extra-firm tofu
  • 1 teaspoon black salt
  • 1/2 teaspoon mustard powder
  • 1/4 cup vegetable broth
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 2 tablespoons nutritional yeast
  • Salt & pepper 

Roasted Tomato

  • 4 Roma tomatoes, sliced in half, seeds removed
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • Salt & pepper


  • 8 – 8” whole wheat wraps
  • Baby spinach
  • Crumbled almond feta
  • Sundried tomato cream cheese
  • Roasted tomatoes


Sundried tomato cream cheese

  1. In a food processor or blender, add cream cheese, garlic and tomato paste, puree until smooth.
  2. Add the sundried tomatoes, basil, oregano, salt and pepper, puree briefly to incorporate the ingredients.
  3. Keep in fridge until ready for use.

Tofu Egg Patties

  1. Preheat oven to 375 degrees F.
Drain and press extra-firm tofu, slice lengthwise into 4 pieces and then divide in half, there will be 8 pieces.
  3. Mix together the broth, black salt, mustard powder, onion powder, garlic powder, nutritional yeast, salt and pepper.
  4. Coat tofu with mixture and place in 9×13 baking pan, then pour mixture over tofu.
  5. Bake tofu for 20 minutes, flip and bake for 20 minutes more, liquid should be absorbed and tofu slightly browned.

Roasted Tomatoes

  1. Preheat oven to 375 degrees F.
  2. Mix all ingredients together in a bowl.
  3. Place tomatoes cut side down on a lined baking sheet, bake for 30 to 40 minutes.
  4. Tops should be wrinkling and starting to brown.
  5. Let cool slightly and transfer to a paper towel lined plate.


  1. Take one whole wheat wrap, spread 2 tablespoons of sundried tomato cream cheese onto wrap, top with crumbled feta, spinach, roasted tomatoes and tofu egg.
  2. Roll up tightly, tucking in the ends midway through rolling.
  3. Cut in half and serve.


If you don’t feel like making the almond feta, feel free to use another homemade or store bought vegan feta.

To save on time, bake the tomatoes along with the tofu.





Browse through recent recipes below:

7 Foods You Think You Hate and Recipes to Change Your Mind


5 Surprisingly Delicious Ways to Cook With Tofu


5 New Must Try Flavor Combos for Raw Energy Bites


How I Maintain a Very Humble (Low) Budget Eating Vegan, Without Any Sacrifice


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Spinach and Almond Feta Breakfast Wrap”

Sign on with:
Click to add comment
Janis Dorr
2 Months Ago

Almost 2 dozen ingredients and at least an hour of prep for a breakfast wrap sandwich??? You\'ve got to be kidding.


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×