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Vegan Arepas Made with Polenta



Nutrition : 285 calories,
4.6 stars - based on 122 reviews
Yield : 4 arepas

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

Directions

  • 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.

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