Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Polenta Vegan Arepas

4.5
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
4 servings
Lunch Dinner U.S.
Polenta Vegan 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
  • 1/4 cup diced onion
  • 1 jalapeno pepper, seeded and minced
  • salt to taste
Instructions
1
Preheat your oven's broiler and position the rack approximately 6 inches away from the heat source.
2
Grease a baking sheet to prevent sticking during cooking.
3
Slice the tofu and polenta into uniform slabs of equal thickness; anoint with olive oil and arrange on the prepared baking sheet.
4
Expose the tofu and polenta to the preheated broiler until the tops are golden brown and crispy, approximately 5 minutes.
5
Remove the cooked tofu and polenta from the oven and set them aside.
6
Heat a generous amount of olive oil in a skillet over medium-high heat.
7
Cook the bananas in the hot oil until they achieve a crispy exterior and remain soft on the inside, about 5 minutes.
8
Remove the bananas from the skillet and place them aside.
9
Combine the entire can of black beans in a blender and blend until a thick, sauce-like consistency is achieved.
10
Mix together the diced mango, chopped onion, jalapeno pepper, and salt in a small bowl.
11
Construct the arepas by placing a slice of polenta on each of four plates, followed by the first layer consisting of about 1/4 of the bean sauce, then a piece of tofu, some sliced bananas, a few slices of avocado, and finishing with the final layer being about 1/4 of the mango salsa.