Vegan Arepas Made with Polenta
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
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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.
Source
Original recipe: View Original