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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 ¼ cup diced onion 1 jalapeno pepper, seeded and minced salt to taste

Nutrition Info

563.1 calories carbohydrate: 64 g cholesterol: : - fat: 31.5 g fiber: 15.3 g protein: 13.6 g saturatedFat: 4.6 g servingSize: - sodium: 591.4 mg sugar: 21.1 g transFat: : - unsaturatedFat: : -

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.

4 arepas

Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal.