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Vegan Arepas Made with Polenta
Vegan Arepas Made with Polenta
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Create a flavorful stack with polenta, tofu, bananas, avocado, and mango salsa for an easy and delightful dish.
Ingredients:
  • 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
  • 0.25 cup diced onion
  • 1 jalapeno pepper, seeded and minced
  • salt to taste
Instructions:
  • Preheat the broiler and adjust the rack 6 inches below the heat. Grease a baking sheet.
  • Cut the tofu and polenta into evenly sized slabs, coat with olive oil, and place on a baking sheet.
  • Broil the tofu and polenta until crispy on top, about 5 minutes. Set aside after removing from oven.
  • In a skillet over medium-high heat, crisp the bananas in olive oil until golden outside and tender inside, for about 5 minutes. Set aside.
  • Blend the full can of black beans in a blender until a thick sauce is achieved.
  • Combine the juicy mango, fresh diced onion, spicy jalapeno pepper, and a hint of salt in a small bowl and mix well.
  • For assembling the arepas, layer a slice of polenta on each plate, followed by 1/4 of the bean sauce, a piece of tofu, a few slices of banana, some avocado, and finish off with 1/4 of the mango salsa on each plate.

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