Description
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
- ΒΌ 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4