Vegan Arepas Made with Polenta

asian chinese european greek korean mediterranean middle eastern region side sweet spicy savory medium fast

Prep

25 min

Cook

56 min

Total

81 min

Ingredients (10)

1 (16 ounce) tube prepared polenta g

1 (8 ounce) container tofu, drained g

2 tablespoons olive oil, plus more for brushing g

2 bananas, sliced lengthwise g

1 cup black beans, undrained g

2 avocados - peeled, pitted, and sliced g

1 large mango - peeled, seeded, and diced g

¼ cup diced onion g

1 jalapeño pepper, seeded and minced g

salt to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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

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

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.

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

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

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.