Shredded bbq tofu flatbreads

Serving size: 2 serves, multiply if you’re entertaining
Cooking time: 90 minutes
Recipe by Amanda Ducks

Looking for a plant-based meal that’s vibrant, hearty, and absolutely packed with flavor? These bbq tofu flatbreads are your new go-to. With crispy oven-roasted potatoes, smoky BBQ tofu, creamy coconut yoghurt sauce, and a refreshing cucumber-tomato salad—all piled onto warm, golden flatbreads—this dish is basically a flavour party on a plate.

Ideal for lunch, dinner, or casual entertaining, this recipe serves two (makes four small flatbreads), but can easily be multiplied to feed a crowd. Everything can be made ahead, too—perfect for prepping and assembling on the fly.

Ingredients

Flatbread dough

• 2 cups bread flour (or plain flour), plus extra for dusting

• 1 tsp baking soda

• ½ tsp salt

• 1 cup water

• 2 tbsp olive oil, plus extra for frying

Crispy potatoes

• 4–5 white potatoes, peeled and cut into wedges

• 3 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp dried oregano

• 1 tsp veggie stock powder

• 1 tsp nutritional yeast

BBQ tofu

• 200g firm tofu, grated or crumbled

• 2 tbsp BBQ sauce

• 1 tbsp soy sauce

• Dash of liquid smoke

• 1 tsp olive oil

Coconut yoghurt sauce

• ⅓ cup natural coconut yoghurt

• Juice of 1 lemon

• ½ cucumber, grated

• Small handful fresh dill, chopped

Cucumber tomato salad

• 8–10 cherry tomatoes, quartered

• ½ cucumber, finely chopped

• Small handful fresh parsley, chopped

• ½ tsp olive oil

• Pinch of salt & pepper

Method

Step 1: Roast the potatoes
Preheat your oven to 190°C (fan-forced). Line two baking trays with baking paper. In a bowl, mix olive oil, garlic powder, oregano, stock powder, and nutritional yeast. Toss the potato wedges in the mixture until well-coated, then spread them out on one of the lined trays. Roast for 30–35 minutes, or until golden and crispy.

Step 2: Make the flatbread dough
In a large bowl, mix the flour, baking soda, salt, water, and olive oil. Stir with a spoon, then knead by hand until a smooth dough forms—about 6–8 minutes. If the dough feels too dry, add a splash of water; if too sticky, sprinkle in more flour.

Step 3: Roll & cook the flatbreads
Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a flat round. Heat a pan over medium-high heat and add a drizzle of olive oil. Cook each flatbread for about 2 minutes on each side, until puffed and golden. Stack them on a plate and cover with a clean tea towel to keep warm.

Step 4: Bake the BBQ tofu
In a bowl, combine BBQ sauce, soy sauce, olive oil, and a dash of liquid smoke. Add the grated or crumbled tofu and mix until well coated. Spread the tofu mixture on the second lined tray and bake for 15 minutes until slightly crispy and caramelised.

Step 5: Make the yoghurt sauce
Grate half a cucumber and roughly chop the dill. Mix both with coconut yoghurt and lemon juice. Stir well and set aside.

Step 6: Make the salad
In a small bowl, toss the chopped cucumber, cherry tomatoes, parsley, olive oil, salt, and pepper. Light and fresh, this balances the richness of the dish.

Step 7: Assemble
Layer the flatbreads with a generous smear of coconut yoghurt sauce, a spoonful of BBQ tofu, crispy potatoes, and cucumber tomato salad. Reheat the flatbreads briefly if needed before assembling. Serve immediately—and enjoy every flavourful bite!

Tips & variations

Short on time?: Use store-bought flatbreads or wraps to speed things up.
Add some crunch: Top with roasted almonds for extra texture.
Meal prep win: All the components can be made ahead and assembled when ready to eat.

I hope you enjoy this recipe!

With love,
Amanda x