Loaded Potato Flatbreads with Glazed Tofu
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.
Servings 5 loaded flatbreads
Calories 540kcal
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Nutrition
Calories: 540kcal | Carbohydrates: 75g | Protein: 25g | Fat: 17g | Fiber: 8g