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Explore Why You Should Make These Loaded Potato Cakes #vegan #easycooking #shorts with 1,804,221 views, 34,445 likes, and 237 comments. Experience the impact of this video content that has captured audience attention.

Loaded potato cakes with glazed tofu, fresh tomato salad and tahini yogurt. Get the full recipe: https://drveganblog.com/loaded-potato-flatbreads-with-glazed-tofu/ These baked mashed potato cakes have soft centers and golden edges, with smoky glazed tofu piled on top. No yeast or rising time needed—just a simple potato dough and generous plant-based toppings. Makes 5 loaded potato cakes | Prep: 15 minutes | Cook: 45 minutes | Total: about 1 hour INGREDIENTS Potato bases: • 600 g cooked, peeled potatoes (about 4 medium potatoes or 3 cups mashed) • 200–250 g all-purpose flour (1⅔–2 cups), plus extra for shaping • 50 g grated vegan cheese (about ½ cup) • 3 tbsp finely chopped fresh chives or parsley • ½ tsp salt • ¼ tsp black pepper Glazed tofu: • 400 g firm tofu (14 oz), drained and pressed if 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 salad: • 2 medium tomatoes (about 250 g), diced • ½ small red onion, thinly sliced • 1 tbsp lemon juice • 1 tbsp chopped parsley or chives • Salt, to taste Tahini yogurt: • 150 g plain unsweetened vegan yogurt (about ⅔ cup) • 2 tbsp tahini • 1 tbsp lemon juice • 1–3 tbsp water, to thin • Salt, to taste • Extra fresh herbs, to finish METHOD 1. Peel and cut the potatoes into chunks. Cover with cold water, bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain well, let the steam escape, then mash. Weigh out 600 g and let it cool until just warm. 2. Heat the oven to 220°C conventional / 200°C fan / 425°F. Line a baking tray. Mix the mash with 200 g flour, vegan cheese, herbs, salt and pepper. Add more flour only as needed for a soft, shapeable dough. Avoid overworking it. 3. Divide into 5 pieces and shape into rounds about 14–15 cm wide and 1 cm thick, with a shallow center and slightly raised edges. Bake for 25–30 minutes until golden at the edges and firm underneath. 4. Coarsely grate the tofu. Heat the olive oil in a pan and cook the tofu over medium-high heat for 8–12 minutes, letting it brown between stirs. 5. Mix the soy sauce, tomato paste, brown sugar, spices, pepper and water. Add to the tofu and cook for 3–5 minutes until the glaze coats it. 6. Toss the tomato salad ingredients together. Separately, mix the tahini yogurt ingredients, adding water until drizzleable. 7. Top the warm potato cakes with glazed tofu, tomato salad (leave excess juices behind), tahini yogurt and fresh herbs. Serve immediately. TIPS • The potato weight is after cooking and peeling. Dry, plain leftover mashed potatoes work too. • These bases are soft with golden edges, rather than thin and crunchy. • Brown the tofu before adding the glaze, and assemble just before serving. • Keep components separate in the fridge for up to 3 days; the salad is best fresh. Reheat the potato bases at 180°C / 350°F until hot. Would you try these with glazed tofu? Tell me in the comments, and subscribe to Dr Vegan for more plant-based recipes. #VeganRecipes #PotatoCakes #TofuRecipes

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