Loaded Potato Flatbreads with Glazed Tofu

These loaded potato flatbreads start with a soft potato, herb and vegan cheese dough, baked until golden around the edges. Pile them with smoky glazed tofu, juicy tomato-onion salad and a generous drizzle of tahini yogurt for a colorful, satisfying vegan dinner.

There’s no yeast or rising time. While the flatbreads bake, you can brown the shredded tofu and mix the fresh toppings. The warm, savory base and cool, tangy sauce make each bite a little different.

How to Make Them

Here’s a quick photo guide. You’ll find the full measurements, including approximate US cups, and detailed timings in the recipe card below.

Tips for the Best Texture

Weigh the cooked potatoes. Four medium potatoes are a useful starting point, but sizes vary. Aim for 600 g after peeling and cooking, or roughly 3 cups mashed. A floury or all-purpose potato works well here.

Let steam escape before mixing. Waterlogged potatoes make sticky dough and encourage you to add too much flour. Drain thoroughly, let them steam-dry, then mash and cool until just warm.

Add flour gradually. Start at the lower end of the range. The dough should be soft and easy to shape with lightly floured hands, rather than stiff or completely dry. Mix just until it comes together; prolonged kneading can make the flatbreads tough.

Keep the centers fairly thin. Flatten each round evenly, with only a small raised edge to hold the topping. Thick centers take longer to cook, so check that the underside feels firm before taking the tray out.

Brown the tofu before adding the glaze. Pat or press very wet tofu first, use a roomy frying pan and give it time between stirs. The glaze should cling to the shreds rather than leave a puddle in the pan.

Easy Variations

Chives give the dough a gentle onion flavor, while parsley adds freshness. Either works, and you can use a mixture. Choose a grated vegan cheese you already enjoy, since its flavor comes through in the flatbreads.

For a warmer, smokier topping, use firm smoked tofu. Taste before adding extra salt because smoked tofu and soy sauce can already be salty. Add chili flakes to the glaze if you like some heat.

The salad can also include diced cucumber or a little finely shredded lettuce. Keep the toppings well drained. For a simpler sauce, leave out the tahini and use lemony vegan yogurt, adjusting the water so it stays creamy.

Serving Ideas

Serve the flatbreads warm and top them just before eating. They’re substantial enough for lunch or dinner, with a green salad alongside. For a cozy meal, pair one with roasted tomato and red pepper soup.

If you’re looking for a thinner bread to serve on the side, try my potato flatbread with herbs. For another way to turn tofu into a flavorful filling, try crispy tofu shawarma. For a potato dough with the filling tucked inside, try my stuffed potato pancakes.

Storage and Reheating

Keep the baked bases, tofu, salad and sauce in separate covered containers in the fridge for up to 3 days. The tomato salad is best freshly made; it becomes juicier as it sits.

Reheat the bases on a tray at 180°C (350°F) until hot, or warm them in a dry frying pan. Reheat the tofu separately, adding a small splash of water if the glaze has dried out. Add the cold salad and sauce after reheating.

Frequently Asked Questions

Can I use leftover mashed potatoes?

Yes, if they are plain and fairly dry. Weigh out 600 g and bring them closer to room temperature before mixing. Mash made with lots of milk, cream or butter changes the dough, so it may need a different amount of flour.

Why is my potato dough sticky?

The potatoes may still be too warm or wet. Let the mash cool and use a little flour on your hands and the cup. Add extra flour gradually only if the dough cannot hold its shape.

Can I make these ahead?

You can bake the bases and prepare the tofu and sauce ahead, then reheat and assemble when ready to eat. Keep the salad and sauce off the flatbreads until serving to avoid soggy centers.

Do I need to press the tofu?

Press firm tofu if it releases a lot of water. A dry, extra-firm block may only need draining and patting dry. Use the coarse side of a grater and handle the shreds gently.

Are these gluten-free?

This version uses all-purpose wheat flour and regular soy sauce, so it is not gluten-free. A gluten-free flour swap has not been tested for these baked flatbreads.

Recipe Card

Dr. Vegan

Loaded Potato Flatbreads with Glazed Tofu

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Golden baked potato flatbreads topped with smoky glazed tofu, a fresh tomato-onion salad and creamy tahini yogurt. A satisfying vegan meal made without yeast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 5 loaded flatbreads

Course: Main Course

Calories: 540

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Potato flatbreads

• 600 g cooked, peeled potatoes about 4 medium potatoes or 3 cups mashed; see notes
• 200–250 g all-purpose flour 1⅔–2 cups, spooned and leveled, plus extra for shaping
• 50 g grated vegan cheese about ½ cup
• 3 tbsp fresh chives or parsley finely chopped
• ½ tsp salt
• ¼ tsp black pepper

Glazed tofu

• 400 g firm tofu 14 oz, drained and pressed if very wet
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp tomato paste
• 2 tsp brown sugar
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• black pepper to taste
• 60 ml water ¼ cup

Tomato-onion salad

• 2 medium tomatoes about 250 g or 1½ cups diced
• ½ small red onion thinly sliced, about ⅓ cup
• 1 tbsp lemon juice
• 1 tbsp fresh parsley or chives chopped
• salt to taste

Tahini yogurt and serving

• 150 g plain unsweetened vegan yogurt about ⅔ cup
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1–3 tbsp water as needed to thin
• salt to taste
• fresh herbs chopped, to finish

Method

 

1. Peel the potatoes and cut them into roughly 3 cm (1¼-inch) chunks for quicker boiling. Place in a pot, cover with cold water and bring to a boil. Simmer for 15–20 minutes, until fork-tender.
2. Drain thoroughly and let the potatoes steam-dry for a few minutes. Weigh out 600 g cooked potatoes, mash until smooth and leave to cool until just warm.
3. Preheat the oven to 220°C conventional / 200°C fan (425°F). Line a large baking tray with baking paper. Mix the mashed potatoes with 200 g (1⅔ cups) flour, vegan cheese, herbs, salt and pepper. Add the remaining flour gradually only as needed for a soft, shapeable dough. Avoid prolonged kneading.
4. Divide into 5 balls. Place on the lined tray and press with the lightly floured bottom of a cup or glass, then use your fingers to flatten each into a round about 14–15 cm (5½–6 inches) wide and 1 cm (⅜ inch) thick. Leave a shallow center and a slightly raised edge. Use two trays if needed to avoid crowding. Bake for 25–30 minutes, until golden around the edges and firm underneath.
5. Meanwhile, coarsely grate the tofu. Heat the olive oil in a large frying pan over medium-high heat. Add the tofu and cook for 8–12 minutes, stirring occasionally, until browned. Let it sit between stirs so it can develop color.
6. Whisk together the soy sauce, tomato paste, brown sugar, smoked paprika, cumin, garlic powder, black pepper and 60 ml (¼ cup) water. Pour over the browned tofu and cook for 3–5 minutes, stirring, until the glaze clings to the tofu and there is no excess liquid.
7. Toss the tomatoes, red onion, lemon juice, herbs and salt together. In another bowl, stir the vegan yogurt, tahini, lemon juice and salt together, adding 1–3 tablespoons water until drizzleable.
8. Top the warm potato flatbreads with glazed tofu, then the salad, leaving excess salad juices in the bowl. Drizzle with tahini yogurt, scatter with fresh herbs and serve immediately.

Nutrition

Calories: 540kcalCarbohydrates: 75gProtein: 25gFat: 17gFiber: 8g

Notes

Potatoes: Potato sizes vary, so the cooked weight matters more than the count. Use 600 g cooked, peeled potatoes, approximately 3 cups mashed. Drain well and steam-dry before adding flour.

Flour: Start with 200 g and add more only if needed. Cup measurements are approximate US cups; spoon flour into the cup and level it without packing. A scale gives the most consistent dough.

Scaling: The cup equivalents, potato count and quantities written in the method refer to the original batch of 5 potato flatbreads. When using the serving buttons, follow the adjusted ingredient amounts and scale these other measurements to match.

Texture: These are soft mashed potato flatbreads with golden edges. Avoid excess flour and overworking the dough. Top just before serving to keep the bases from becoming soggy.

Nutrition: Approximate per loaded potato flatbread, including tofu, salad and sauce, calculated using 250 g flour. Values vary with brands, optional salt and the flour actually used.

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