Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal.
Ingredients
- tofu: 1 container (8 ounce container, drained)
- tube prepared polenta: 1 piece (16 ounce)
- olive oil:
- bananas, sliced lengthwise: 2 piece
- black beans, undrained: 1 cup
- avocados: 2 piece (sliced)
- mango - peeled, seeded, and: 1 piece (diced)
- onion: 0.25 cup (diced)
- jalapeño pepper: 1 piece (minced)
- salt: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
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Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.
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Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.
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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.
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Pour the entire can of black beans into a blender and blend until a thick sauce forms.
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Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
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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.
