Vegan Arepas Made with Polenta |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal. 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 |
1/4 cup diced onion |
1 jalapeno pepper, seeded and minced |
salt to taste |
Directions:
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
2. Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.
3. Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.
4. 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.
5. Pour the entire can of black beans into a blender and blend until a thick sauce forms.
6. Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
7. 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.
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