Vegan “Egg” and Spinach Breakfast Wrap -

Oh wow are these little sandwiches delicious! The best part is you can make a big batch and freeze them. When busy mornings come around place a couple in the microwave and enjoy!

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  • Rating:   5
  • Prep.:  10 min
  • Serves: 6
  • Cook Time:  10min


  • 1 Tsp. Olive oil
  • 1 Onion, peeled and sliced
  • 1 block Firm Tofu
  • 1 Tsp. Turmeric
  • 1 Tbsp. Nutritional Yeast
  • 1 Cup Frozen Spinach
  • Salt and Pepper, to taste
  • 1 Large Roasted Sweet Potato
  • 6 Medium Tortillas


  1. First drain and press the tofu.
  2. In a skillet over medium heat, heat the olive oil and add the onions. Sauté for 2 minutes.
  3. With your hands crumble the tofu into small pieces to resemble scrambled eggs. Add the frozen spinach with all other remaining ingredients and sauté for about 6 minutes stirring well.
  4. To assemble the wraps: Place one tortilla on a flat surface and place about 1-2 tablespoons of the roasted sweet potato in a straight line in the center of the wrap leaving about 1 inch border on both the top and bottom. Add a big scoop of the tofu mixture on top of the sweet potato line. Bring the top and bottom slightly in towards the center and then wrap from right to left tucking in the tortilla making sure it is well closed. Repeat with all remaining tortillas.
  5. Preheat a Panini grill (or pan on the stove if you don’t have a Panini grill). Place the wraps seam side down and grill for about 2 minutes.


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