Carmelized Onion and Tofu Basil Ricotta Pintxos (Tapas)

Ingredients:

1 large onion, sliced into thin strips
agave nectar (or honey)
olive oil
a few slices of whole wheat bread (or bread of your preference - that's just what I had on hand)

Tofu Basil Ricotta (recipe from Veganomicon p.206)
1 pound extra-firm tofu
2 teaspoons lemon juice
1 clove garlic
1/4 teaspoon salt
pinch of freshly ground black pepper
handful of basil leaves
1/4 cup nutritional yeast

Directions:
Saute the onion in a little olive oil and some agave nectar (or honey) until they start to brown.
Meanwhile, throw all the ingredients for the tofu basil ricotta into a food processor and process until smooth.
Toast bread, remove crusts, and cut into triangles.
Spread some of the tofu basil ricotta onto the bread ... then add some of the carmelized onions ... and drizzle some agave nectar on top. Yum!

NOTE: Next time, I think I'll make this with the recipe for Cashew Ricotta (also on p.206 of Veganomicon) and omit the basil.