Vegan Arepas Made with Polenta

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.