Vegan Arepas Made with Polenta

Name: Vegan Arepas Made with Polenta
Total time: 35
Yield: 4
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

Recipe by angloesque from allrecipes.com

Dinner,Lunch 35 Mins.

Ingredients

4 servings

•

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

Instructions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.
Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.
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.
Pour the entire can of black beans into a blender and blend until a thick sauce forms.
Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
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.