Are you a fan of Starbuck’s breakfast wraps? If so, I have a makeover for you I think you’ll like. These vegan Green Spinach Wraps are made with tofu scrambled “eggs” and tofu feta “cheese.” It’s toasted on the stovetop in a non-stick pan without any oil. And these are perfect for breakfast, lunch, or dinner and they’re great for meal prep.
Perhaps you’ve tried Starbuck’s spinach feta breakfast wraps in the past and remember how delicious they were.
To make this plant-based vegan version, you’ll need some whole grain tortillas. I used Stacey’s 10″ organic whole grain tortillas purchased from Whole Foods, but you can use any whole grain tortillas you like. And, if you want more than four wraps, you can use smaller tortillas with less filling in each.
The first step in making these breakfast wraps is to make the tofu feta. It’s important to press the tofu so that the marinade soaks back into it and makes it flavorful. The marinade is an approximation of “real” feta. It has a little miso, red wine vinegar, lemon juice for tanginess, and a few herbs for added flavor.
To save some time, the tofu feta can be made ahead of time to be ready to go when you are.
The tofu “egg” scramble is quite easy to prepare. After sauteing some chopped onion, crumble the tofu into a skillet along with the turmeric for color and the herbs. Once the tofu has started to heat through, add the sun-dried tomatoes and spinach. Continue to saute until the spinach is wilted.
When measuring the 4 cups of spinach, be sure to pack down the spinach just a bit so you’ll have enough. At first, it may seem like there’s too much spinach but it’ll wilt down to just the perfect amount once it’s heated through.
Assembling the Wrap
With your skillet heating on medium, place one of the whole wheat tortillas on a cutting board. Top with 1/4 of the scramble mix and shape into a rectangle leaving about 2″ of the tortilla showing on all sides. Top with about two tablespoons of the tofu feta, crumbling some of the pieces if they seem too large.
Then you’ll fold the tortilla over each side like an envelope. Start first with the bottom. Then fold in the two sides and finally, fold over the top.
Place into the warmed skillet and continue to make the other three wraps in the same manner.
Keep a close eye on the wraps as they heat until the bottom gets to a golden brown. Adding a top to the skillet will help to heat the insides, but may create moisture inside the pan so leave it ajar.
Greek Olives: If you love Greek olives, you can add a few chopped olives into the scramble. They can be quite salty so use sparingly.
Vegan Yogurt: A tablespoon or so of plain vegan yogurt or homemade tzatziki could also be added while you’re assembling the wraps. Slather it onto either the top of the scramble or along the sides of the tortilla before you close the wrap.
Hot Sauce: This could be the perfect addition depending on how spicy you like things.
I like to serve these Greek Spinach Wraps with black beans or any kind of beans would work. I make some kind of bean every week in the Instant Pot and use them as a side, toss them in salads, or make them into quesadillas or burritos.
Other Savory Breakfast Recipes
- Country Hashbrowns with Sausage Gravy
- Huevos Rancheros with Tomatillo Salsa
- Chickpea Flour Omelet with Curried Greens
- Easy Zucchini Cakes
I’d love to hear your feedback in the comments below for this Vegan Spinach Feta Wrap Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Greek Breakfast Spinach Feta Wraps
- 1/2 15-ounce package firm organic tofu drained and pressed for 30 minutes
- 3 cloves garlic minced
- 2 tablespoons light miso
- 1 1/2 teaspoon dried oregano
- 1/3 cup red wine vinegar
- 4 tablespoons lemon juice freshly squeezed
- 1/2 teaspoon sea salt
- 1/2 cup sun-dried tomatoes not packed in oil
- 1/2 cup onion
- 1/2 15-ounce package firm tofu drained
- 1/2 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 4 cups fresh spinach roughly chopped
- salt and pepper to taste
- Several dashes hot sauce such as Tabasco or Cholula
- 4 10" whole wheat tortillas
- You'll be using 1/2 of the tofu for the feta and 1/2 for the scramble. Begin by pressing 1/2 block of tofu using a tofu press or by wrapping in paper towels and placing on a plate with another plate on top. Put something heavy on the plate. Press for at least 15 minutes and drain.
- Rehydrate the sun-dried tomatoes by adding them to a heatproof bowl and covering in very hot to boiling water for 5-10 minutes. Check for softness by poking them with a fork. Drain, roughly chop, and set aside
- Cut the pressed tofu into cubes about ½” large. Reserve the other half for the tofu scramble
- In a medium-sized bowl, make the tofu feta marinade by combining the garlic, miso, oregano, lemon juice, red wine vinegar and salt.
- Transfer tofu to the bowl with the marinade. Stir through to coat the tofu and combine well. Cover and refrigerate for at least 30 minutes.
- Saute the onion in a small amount of water in a non-stick pan.
- Add the other half of the pressed tofu to the onion, breaking it up into smaller pieces to resemble scrambled eggs.
- When the onion is mostly soft, add the turmeric, oregano, spices, salt, and pepper. Stir to combine. Then, add the spinach and rehydrated sun-dried tomatoes.
- Salt and pepper to taste.
- Cover and continue to cook until most of the moisture is cooked off, the spinach is wilted, and it’s heated through, stirring frequently to keep it from sticking.
Assemble the Wrap
- Lay one tortilla on a cutting board and place 1/4 of the scramble across the middle leaving about 2” of tortilla on each side. Spread out the scramble so that it forms a flat rectangle.
- Top with 1/4 of the tofu feta, crumbling if the pieces are too large. Add a dash or two of hot sauce if you prefer. Then, starting at the bottom, flip up the tortilla over the filling, then fold in the two sides and flip over to close creating a flat wrap. Repeat with the other 4 tortillas.
- Place the wraps seam side down in a non-stick pan over medium heat until crispy and golden. Flip and cook the other side.
- Tofu can vary from 14 – 16 ounces. Any of these sizes will work.
- Meal Prep Tip: Make the tofu feta ahead to save time.
- You can use marinated sun-dried tomatoes, but that will add calories.
- These can be stored in the freezer.
- Optional addition: Kalamata olives, about 1 tablespoon chopped per wrap