1 red onion
bunch of spinach
firm silken tofu (1/2 block usually)
4 tablespoons peanut butter
2 tablespoons olive oil
3 tablespoons lemon juice
1 can chickpeas
If I ever open a restaurant, this is all I'll sell.
For the hummus: Blend 1 can chickpeas, 4 tablespoons of peanut butter (creamy works best), 2 tablespoons olive oil, and 3 tbs lemon juice. This makes plenty of dip, so I use some on the flatbreads, but keep a lot of extra around.
Start by heating some olive oil in a skillet. Add chopped red onions and sugar and cook until brown to carmelize them. This really makes the sandwich in my opinion. While these cook, cube about half the package of tofu (more or less to your liking). When the onions start to brown, throw the tofu cubes in the skillet. Turn the tofu accordingly to brown all sides.
Put the flat bread in the oven for a couple minutes at 250 degrees Fahrenheit just to warm them up and make sure they don't break as easy when you try to fold them later.
Finally, the assembly. Spread the hummus on the warmed flat bread and load up. I like to put some spinach down, then the onion tofu mix, and top with sprouts and cubed avocado. A lot of my friends dislike tomatoes, so rather than chop up a big one, I include whole cherry tomatoes.
Source of recipe: My friends and I were bored during a rainy day and this was the result; I'm pretty proud of it!