Steps

• First, slice and cook the onion. It’s very simple: soften it in the pan with extra virgin olive oil, stirring it with a spoon. It cooks quickly, and when the onion turns an amber color, it’s ready.

  Crumble the tofu with your hands, then use a fork to break it into fairly small crumbs. Put it in the pan where the onion was cooked, add a drizzle of oil, a sprig of chopped rosemary, and pepper. Let the tofu absorb the flavors.

  Cook (or heat, if precooked) the flatbread by placing it on the appropriate “teggia” or griddle or pan, being careful not to overcook it, otherwise, it will dry out.

  Remove the flatbread from the heat and fill it with the (warm) tofu mixture, optionally adding a leaf of lettuce.

  👉 Be careful not to put too much filling on the edge, or tofu crumbs may fall out.

  Close the flatbread, pressing it slightly with your hands to compact the filling a bit. If desired, you can put it back on the griddle for a few seconds.

  Enjoy immediately while hot.

  To my taste, the addition of a lettuce leaf or a tuft of arugula is also appreciated.

  Potato variant
  This variant would be, wanting to draw a parallel, the vegan version of the flatbread with potatoes, sausage, and onion.
  It’s enough to add one or two (depending on their size) boiled potatoes for each flatbread. Don’t forget to add some pepper.

  Naturally, the potatoes must be boiled beforehand. I always cook them in the microwave (you can find here my tutorial), but they can be boiled in any preferred way.

  Adding the potatoes to the pan, where onion and tofu are already present, should be done as the third step, which means after the tofu.

  Mix the potatoes with tofu and onion, mashing them a bit with a fork. The advantage of this version is that the potatoes act as a binder for the tofu crumbs.

  

• I remind you that the beauty of the piada – whatever filling it has, and therefore also this flatbread with tofu and onion – is that it can be eaten at any time and at all hours: it’s an excellent snack, a perfect quick lunch, a rich and imaginative dinner, or, cut into wedges, an excellent finger food for appetizers, brunches, and all kinds of buffets.

  Enjoy your piada!

  Note (+ update)
  This filling is vegan, so to consider this recipe as vegan (and, of course, also vegetarian), you need to use the oil-based piadina and not the traditional piadina (strictly made with lard).

  At the time of the first draft of this recipe (in far back October 2014), I hadn’t yet published the recipe for the oil-based piada, but now it’s on the blog and I can finally update it by adding the link. So you can finally prepare your oil-based piada with your hands and won’t be forced to buy precooked ones (and have to read all the labels of precooked piadas available in supermarkets!).

  In the last ten years, some things have changed; now the oil-based piada is much more widespread, although verifying the ingredients is still advisable. I repeat my warning not to limit yourself to reading only the front of the package because even if it says piadina with oil (or with oil), sometimes, unfortunately (I have personally verified it), lard can still be present among the ingredients. On one occasion, I found palm oil among the ingredients, an ingredient certainly not from Romagna (!) and of which – although vegetable – the piada can do without. So when you buy packaged piada, always read the list of ingredients!

  🧂 My advice remains to always prepare it at home, it’s much healthier and also significantly less salty (some precooked piadas are really too salty) since you can decide the amount of salt (or decide not to salt it at all 😉)