Vegan Arepas Made with Polenta

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

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 633 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

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

Step 2

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

Step 3

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

Step 4

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook bananas in hot oil until crispy on the outside yet soft on the inside, about 5 minutes. Remove bananas to a plate; set aside.

Step 5

Pour black beans into a blender and blend until a thick sauce forms. Set aside.

Step 6

Stir together mango, onion, jalapeño pepper, and salt in a small bowl until salsa is well combined. Set aside.

Step 7

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