Spinach-Feta Breakfast Wrap (Starbucks copycat | egg-free | vegan optional)

When I worked a corporate job in New York, I got the Spinach and Feta Egg White Wrap from Starbucks regularly, I loved it. Now that I don’t eat eggs, I never get it, nor do I go to Starbucks unless it’s the only option.

Anyway, I decided to make a copycat version with my super flavorful tofu scramble. I just leave out the turmeric so it has a more egg-white-ish color. Then I layer it with wilted spinach, salty feta and umami-packed sun-dried tomatoes for a super delicious breakfast wrap. This is an absolute must try. I made all four at the same time for a no-effort breakfast throughout the week. When ready to eat, wrap in foil for oven heating or, even quicker, microwave (either wrapped in a paper towel or in a pasta bowl covered with a small plate).

The flavors in this wrap are so good, just as good as I remember the Starbucks version being. You can also use scrambled egg whites for this, but I highly recommend sauteing a sweet onion first and then adding in the egg whites for scrambling, it adds so much flavor. For a completely vegan version, just use a vegan-friendly feta.

Spinach-Feta Breakfast Wrap (egg-free | vegan optional)
yield: 4 wraps

Ingredients

1 batch tofu scramble (see below)
5-7 oz fresh baby spinach (1/4 tsp salt, 1.5 tsp tomato oil)
sea salt, fine grain
4 heaping tablespoons finely chopped sun dried tomatoes, oil packed, plus 1 tablespoon oil
6 oz finely crumbled feta cheese, use a vegan variety for a completely vegan-friendly wrap
4 burrito size tortillas/wraps

for scramble

2 tablespoon olive oil or neutral oil, divided (you can use some of the sun-dried tomato oil for this, if desired)
1 sweet onion, minced
sea salt, fine grain
1 block extra or super firm tofu, crumbled (if using extra-firm, press tofu for 10-15 minutes)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 to 1/2 teaspoon black pepper, to taste
3 tablespoons nutritional yeast
1/4 cup plant milk

To Make

Start by making the scramble. Heat large skillet over medium to medium-low heat. Add 1 tablespoon of oil, minced onion and 1/2 teaspoon salt. Saute until onion is browned, reduce heat if onion is sticking. Crumble in tofu and allow to brown slightly and heat through.

Meanwhile combine remaining tablespoon oil with granulated onion, granulated garlic, black pepper and 3/4 tsp salt. Pour into skillet and mix with tofu to combine. Allow to cook for a few minutes. Stir in nutritional yeast and plant milk. Allow for plant milk to evaporate slightly, until desired texture is reached.

When tofu is finished, clean out pan. Heat over medium low. Add 1-2 teaspoons of the sun-dried tomato oil to the skillet. Add spinach and 1/4 teaspoon salt. Toss continuously until spinach is just wilted, this happens very quickly, 2-3 minutes tops. Transfer spinach to small dish.

Clean out pan, get ready to assemble wraps. Heat pan over medium-low to low heat. Before making each wrap, quickly heat tortilla to make it more pliable. Remove from pan and fill each tortilla with 1/4 of the ingredients…. Add 1/4 of the spinach to the tortilla, then feta, then 1/4 of the tofu scramble and 1 heaping tablespoon sun dried tomatoes. Drizzle lightly with sun dried tomato oil. Wrap it up like a burrito. When all four wraps are assembled transfer to skillet over medium to medium-high heat and brown on both sides.