Vegan Arepas Made With Polenta

Ingredients

• Servings: 4
• 1 (8 ounce) container tofu, drained
• 1 (16 ounce) tube prepared polenta
• olive oil
• 2 bananas, sliced lengthwise
• 1 cup black beans, undrained
• 2 avocados - peeled, pitted, and sliced
• 1 large mango - peeled, seeded, and diced
• 1/4 cup diced onion
• 1 jalapeno pepper, seeded and minced
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. grease a baking sheet.
• slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.
• cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. remove from oven and set aside.
• 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.
• pour the entire can of black beans into a blender and blend until a thick sauce forms.
• stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
• 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.