Homemade Spelt Flatbread with Spicy Pickled Slaw and Tofu

vegan salty Spelled

Fluffy homemade flatbread made with spelt and rice flour from Nominal is complemented by crunchy pickled cabbage, golden-brown tofu and lightly spicy lime mayonnaise. This simple vegan wrap is perfect for lunch, a picnic or meal prep. We prepared this recipe for you at the Healing Festival 2026. Thanks to Matěj from Papi's bistro for the recipe.

Ingredients

Homemade flatbread:

240 g fine spelt flour Nominal
60 g rice flour Nominal
5 g instant dry yeast
6 g salt
5 g sugar
20 ml olive oil
195–205 ml lukewarm water

Spicy pickled slaw:

400 g white cabbage
80 g carrot
25 ml apple cider vinegar
8 g sugar
6 g salt
10 ml oil
1 clove of garlic
chilli to taste

Marinated tofu:

200 g firm tofu
soy sauce as needed
oil for frying

For this recipe you need the following products:

Mix the fine wheat and rice flour with the instant yeast, sugar and salt. Add the lukewarm water and olive oil and knead into a smooth, soft dough. Knead the dough for approximately 10 minutes. Then cover it and let it rise for 45–60 minutes.
Divide the risen dough into four equally sized balls and let them rest for another 15 minutes.
Roll the balls into oval flatbreads approximately 3–4 mm thick. If you want to use the flatbreads as thin tortillas for wraps, roll them to approximately 2 mm thick.
Cook the flatbreads without oil in a well-heated non-stick pan over high heat, first for 45–60 seconds on one side and then for 30–45 seconds on the other side.
Lightly brush the finished flatbreads with olive oil and place them under a clean tea towel to keep them soft and pliable.
Finely slice the cabbage and coarsely grate the carrot. Massage the vegetables with salt and leave them to rest for 20 minutes so they release their water.
Thoroughly squeeze out the excess liquid. Add the apple cider vinegar, sugar, oil, pressed garlic and chilli to taste. Mix everything well and leave to rest briefly.
Cut the tofu into slices and place it in a bowl or sealable container. Pour over enough soy sauce to cover as much of the tofu as possible and marinate for approximately 20 minutes.
Remove the marinated tofu, let it drain and fry it in a little oil on both sides until golden brown.
Spread the flatbread with lime mayonnaise and fill it with the pickled cabbage slaw and fried tofu. Wrap tightly and serve immediately.