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

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 arepas
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

563 calories; protein 13.6g; carbohydrates 64g; fat 31.5g; sodium 591.4mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/14/2011
What a delightful surprise! We are a family of gluten intolerants and we are always on a search for tasty and healthful meals! We were very pleased with this original and intriguing repast! Thank you for sharing! (we do cook our own dried beans (rather than canned) and always have them 'on the ready'!) Excellent! Read More
(12)

Most helpful critical review

Rating: 1 stars
12/01/2011
This is an outstanding recipe! I wasn't sure how all of the different flavors would come together (mango and tofu?) but both my husband and I loved it. My husband added about 1/2 teaspoon cumin, a dash of sesame oil and a dash of soy sauce to the beans, which was really good. This is something we'll serve often because it's simple and a unique dish to serve to guests. Read More
(9)
48 Ratings
  • 5 star values: 33
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/13/2011
What a delightful surprise! We are a family of gluten intolerants and we are always on a search for tasty and healthful meals! We were very pleased with this original and intriguing repast! Thank you for sharing! (we do cook our own dried beans (rather than canned) and always have them 'on the ready'!) Excellent! Read More
(12)
Rating: 5 stars
06/04/2011
I made this without the tofu or salt. The fruit in this arepa takes some getting used to but is tasty! Next time for more color I will use a red onion! Thanks for the recipe! Read More
(11)
Rating: 1 stars
12/01/2011
This is an outstanding recipe! I wasn't sure how all of the different flavors would come together (mango and tofu?) but both my husband and I loved it. My husband added about 1/2 teaspoon cumin, a dash of sesame oil and a dash of soy sauce to the beans, which was really good. This is something we'll serve often because it's simple and a unique dish to serve to guests. Read More
(9)
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Rating: 5 stars
08/27/2011
Hubby and I LOVED this! It was also quite possibly the prettiest thing I've ever made. I cut up the avocado and mixed it in with the mango salsa which kept it from turning brown. We really enjoyed the mix of savory (in the beans) and the sweetness of the banana and mango. It made great leftovers and the salsa was 10 times better the next day. Read More
(8)
Rating: 4 stars
06/08/2011
I was skeptical of how these unique flavors would mesh but everything complements everything else quite nicely! I made fresh polenta which needed a few more minutes under the broiler. I had never broiled polenta before and the crispiness was fantastic! Makes for an interesting dish to serve skeptical crowds! Read More
(6)
Rating: 4 stars
02/14/2013
I really liked this recipe! I kind of just threw it all together and next time I won't add the tofu - I didn't think it really needed it since it already had so much texture and flavor. Thanks for the recipe! Read More
(6)
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Rating: 4 stars
07/26/2011
I'm so glad that I made these. The flavor combinations were so unique with each bite and the textures were fantastic. I sprinkled McCormick Jerk Seasoning on the tofu and used spiced basil polenta. Surprisingly filling I'll make these again for sure! Read More
(5)
Rating: 4 stars
11/13/2011
Great starting point but I did make a few changes to spice things up so I'm not giving 5 stars on that basis - but the finished product was great! Marinated the tofu in a sauce of blended chipotle pepers oil and garlic. Made polenta from scratch with soy milk oven roasted tomato and diced jalepeno. Seared both the final sliced polenta and tofu instead of broiling. Followed the directions to plate and really enjoyed the flavors! Read More
(5)
Rating: 4 stars
02/06/2012
This was pretty darn yummy! I used blueberries in place of the mango. The only reason this isn't 5 stars is because the tofu itself was a bit bland. Next time I will marinate it for an hour before broiling. Not sure what flavors I'll try for the marinade something mild but definitely with garlic. Otherwise delish! Read More
(4)
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