Vegan Arepas Made with Polenta

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Ingredients

• 1 (16 ounce) tube prepared polenta

• 1 (8 ounce) container tofu, drained

• 2 tablespoons olive oil, plus more for brushing

• 2 bananas, sliced lengthwise

• 1 cup black beans, undrained

• 2 avocados – peeled, pitted, and sliced

• 1 large mango – peeled, seeded, and diced

• ¼ cup diced onion

• 1 jalapeño pepper, seeded and minced

• salt to taste

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

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

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

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.

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

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

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.

Nutrition Facts (per serving)