Potato flatbread with summer vegetables

By the GetYourMacros team · 31 August 2026

A soft, homemade potato-based flatbread filled with grilled Mediterranean vegetables and smoky tofu for a high-protein vegan meal.

• Time 30 min
• Course One-dish meal
• Diet Vegan
• Cuisine Italian
• Allergens gluten, soy

Ingredients (1 serving)

• 200 g Potatoes
• 80 g Plain flour (00)
• 150 g Smoked tofu
• 100 g Zucchini
• 100 g Eggplant
• 10 ml Extra virgin olive oil
• 50 g Soy yogurt

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Boil the potatoes in salted water until soft, then mash them thoroughly and let them cool slightly.
2. Mix the mashed potatoes with the flour and a pinch of salt to form a smooth, non-sticky dough; let it rest for 10 minutes.
3. Slice the zucchini and eggplant into thin strips and grill them in a hot non-stick pan with a drizzle of olive oil until charred.
4. Divide the dough and roll it out into a thin circle on a floured surface to create your flatbread.
5. Cook the potato flatbread in a dry pan over medium heat for about 3 minutes per side until golden spots appear.
6. Slice the smoked tofu and sear it in the same pan for 2 minutes until crispy on the edges.
7. Spread a layer of soy yogurt on the flatbread, top with the grilled vegetables and smoked tofu, then fold and serve.

Tips

• The potato dough makes the flatbread incredibly soft without needing lard or excessive fat.
• For a perfect meal prep, grill the vegetables and prepare the dough ahead; just cook the flatbread fresh when needed.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.