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Spinach and Almond Feta Breakfast Wrap
[Vegan]

Name: Spinach and Almond Feta Breakfast Wrap [Vegan]
Yield: 8 wraps servings
Cuisine: NO info

Author Bio

Megan Clarke (a.k.a. Maggie Muggins), a former Newfoundlander who currently resides in “Cowtown” Alberta Canada,... Read More

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Spinach Recipes

Spinach and Almond Feta Breakfast Wrap [Vegan]

8 wraps

Dairy Free

What's not to love about this spinach and almond feta breakfast wrap? 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!... Read More

Ingredients You Need for Spinach and Almond Feta Breakfast Wrap [Vegan]

Sundried Tomato Cream Cheese

2/3 cup vegan 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

Wrap

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

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How to Prepare Spinach and Almond Feta Breakfast Wrap [Vegan]

Sundried tomato cream cheese

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

Tofu Egg Patties

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.
Mix together the broth, black salt, mustard powder, onion powder, garlic powder, nutritional yeast, salt and pepper.
Coat tofu with mixture and place in 9×13 baking pan, then pour mixture over tofu.
Bake tofu for 20 minutes, flip and bake for 20 minutes more, liquid should be absorbed and tofu slightly browned.

Roasted Tomatoes

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

Assemble

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.
Roll up tightly, tucking in the ends midway through rolling.
Cut in half and serve.

Notes

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.