Grate potatoes on a coarse grater. Sweet pepper and eggplant cut into thin slices, mix with potatoes, salt. Add olive oil and spread in a parchment-lined baking dish in a thin layer. Leave small gaps between vegetables (0.5 cm). Bake for 12 minutes at 180 C.
Iceberg lettuce, tomato and cucumber cut into thin strips. Add chili pepper, cilantro, salt, olive oil and soy sauce.
Put the vegetable mixture and tofu on the baked mass. Roll up tubules with a diameter of about 3 cm. Garnish with lean sour cream.