Skillet Potato Wrap with Pesto and Smoked Tofu
A golden potato wrap filled with vegan basil pesto, avocado, smoked tofu, spinach and tomato. Made in a nonstick frying pan and finished with balsamic glaze for a generous lunch for one.
Servings 1 serving
Equipment
- 1 10 inch (24 to 26 cm) nonstick frying pan Also have a vegetable peeler or mandoline, a wide spatula and a plate for flipping.
Ingredients
For the potato base
- 1-2 small to medium potatoes enough to cover the pan in a thin, overlapping layer
- 2 tsp olive oil
- salt and black pepper to taste
For the filling
- 2 tbsp vegan basil pesto
- 1/2 avocado thinly sliced
- 1/2 cup baby spinach loosely packed, roughly chopped
- 1/2 large tomato thinly sliced and patted dry
- 3.17 oz smoked tofu crumbled or thinly sliced
- 1 tbsp balsamic glaze
Instructions
- Slice the potatoes: Wash and peel the potatoes, then use a vegetable peeler or mandoline to cut them into paper thin slices, approximately 1 mm thick. Do not rinse the slices; their surface starch helps them stick together.
- Make the potato layer: Lightly coat the nonstick frying pan with the olive oil. Arrange the potato slices in a thin circle, overlapping them so there are no gaps. Press gently with a spatula and season with salt and pepper.
- Cook until golden: Place over medium low heat and cook for approximately 6 to 8 minutes, pressing occasionally, until the underside is golden and the slices hold together. If the potatoes brown before becoming tender, lower the heat and briefly cover the pan.
- Flip carefully: Loosen the edges and slide the potato layer onto a plate, keeping the browned side down. Place the pan upside down over the plate and carefully turn them over together so the uncooked side lands against the pan. Return to the heat and cook for another 3 to 5 minutes, until tender and golden but still flexible.
- Add the filling: Turn off the heat. Gently spread the pesto over the potato base. Arrange the avocado, spinach, tomato and smoked tofu over one half, then drizzle with balsamic glaze.
- Fold and serve: Fold the empty half over the filling with a wide spatula. Slide onto a plate and serve immediately.
Notes
Keep it flexible: Use a thin, well overlapped potato layer. Stop cooking while it is still tender enough to fold, rather than dry and brittle.
Keep moisture down: Pat the tomato and spinach dry and add the filling just before serving.
Pan and tofu: Use a nonstick pan and cook extra wraps separately. Choose smoked tofu that is ready to eat, or cook it according to its packaging before adding it.