This Vegan Arepa Recipe Takes the Beloved Street Food for a Spin
What's not to love about an arepa?
This dish, traditionally made in Venezuela and Colombia, is crispy, gooey, cheesy and consistently filled with delicious ingredients such as beans, avocado, plantains and more.
This recipe also adds fresh, delicious ingredients like mango, jalapeño and avocado for a truly enjoyable bite.
- 1 (8 oz) container tofu, drained
- 1 (16 oz) prepared polenta
- olive oil
- 2 ripe plantains, sliced lengthwise (for frying)
- 1 cup black beans, undrained
- 2 avocados, peeled, pitted, and sliced
- 1 large mango, peeled, seeded, and diced
- ¼ cup diced onion
- 1 jalapeño pepper, seeded and minced
- salt to taste
- Cook polenta, pour into a flat pan for cooling and set aside.
- 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 plantains in the oil until crispy on the outside, yet soft on the inside, about 5 minutes. Remove the plantains from the oil and set them aside.
- Pour the entire can of black beans into a blender and blend until a thick sauce forms.
- Stir the mango, diced onion, jalapeño 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 sweet plantain, some avocado, and finishing with about 1/4 of the mango salsa.
You can find the original recipe here.