Vegan Arepas Made with Polenta recipe

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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
¼ cup diced onion
1 jalapeno pepper, seeded and minced
salt to taste

Nutrition Info

563.1 calories
carbohydrate: 64 g
cholesterol: : -
fat: 31.5 g
fiber: 15.3 g
protein: 13.6 g
saturatedFat: 4.6 g
servingSize: -
sodium: 591.4 mg
sugar: 21.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 arepas

Recipe Note

Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal.

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