Plant-Based Arepas with Polenta

Name: Plant-Based Arepas with Polenta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Colombian, Mexican
Ingredients: 2 whole Avocado; 1 cup Black Beans; 0.25 cup Diced Onion; 1 whole Firm Tofu; 1 whole Jalapeño Pepper; 1 whole Mango; 1 tsp Olive Oil; 1 whole Polenta; 1 pinch Salt; 2 whole Sliced Banana

Dinner 🍽️Lunch 🥪Snack 🍿 Colombian 🇨🇴Mexican Sugar-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Pescatarian 🐟

Plant-Based Arepas with Polenta pair crisp-edged polenta rounds with creamy tofu and buttery avocado for a satisfying contrast of textures. Sweet banana and bright mango-jalapeño salsa add tropical notes with a gentle heat, while black beans bring hearty depth. Serve for a vibrant lunch or a light dinner when you’re craving something fresh, colorful, and fully vegan.

Prep20 mins
Cook15 mins
Serves4
DifficultyEasy

1

Preheat the oven broiler and position an oven rack about 6 inches from the heat source. Grease a baking sheet.
2

Cut the polenta and tofu into equally thick slabs; brush them with olive oil and place them on the prepared baking sheet.
3

Broil under the preheated broiler until the tops are crispy, about 5 minutes. Remove from the oven and set aside.
4

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the bananas in the hot oil until crispy on the outside but soft on the inside, about 5 minutes. Transfer the bananas to a plate and set aside.
5

Add the black beans to a blender and blend until a thick sauce forms. Set aside.
6

Mix the mango, onion, jalapeño pepper, and salt in a small bowl until the salsa is well combined. Set aside.
7

To assemble the arepas, place a slice of polenta on each of 4 plates. Top each with about 1/4 of the bean sauce, then a piece of tofu, a few banana slices, some avocado, and about 1/4 of the mango salsa.