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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 :



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.






Megan Clarke (a.k.a. Maggie Muggins), a former Newfoundlander who currently resides in “Cowtown” Alberta Canada, is the recipe-developer, voice and photographer behind The Vegan Cookbook Aficionado. A self-professed cookbook junkie, Megan started her blog to enable her addiction and share her excitement for creative recipes and new ingredients. A baker at heart, she hopes to show people that a vegan lifestyle can not only be compassionate but down right mouthwateringly delicious too!



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0 comments on “Spinach and Almond Feta Breakfast Wrap”

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Janis Dorr
10 Months Ago

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


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