Vegan Arepas Made with Polenta

Layers of polenta, tofu, bananas, avocado, and mango salsa combine for a surprising and simple meal.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 563 Calories

Ingredients

• salt to taste
• 1 jalapeno pepper, seeded and minced
• olive oil
• 1 (8 ounce) container tofu, drained
• 1 (16 ounce) tube prepared polenta
• 2 bananas, sliced lengthwise
• 1 cup black beans, undrained
• 2 avocados - peeled, pitted, and sliced
• 1 large mango - peeled, seeded, and diced
• 0.25 cup diced onion

Recipe Instructions

Step 1

Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.

Step 2

Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.

Step 3

Heat the olive oil in a skillet over medium-high heat. Cook the bananas in the oil until crispy on the outside, yet soft on the inside, about 5 minutes. Remove the bananas from the oil and set aside.

Step 4

Pour the entire can of black beans into a blender and blend until a thick sauce forms.

Step 5

Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.

Step 6

To build the arepas, place a slice of polenta on each of four plates and top each with first about 1/4 of the bean sauce, then a piece of tofu, a few slices of banana, some avocado, and finishing with about 1/4 of the mango salsa.

Step 7

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.