Ingredients

• 1 , 16 ounce
• 1 , 8 ounce
• 2 tablespoons olive oil , plus more for brushing
• 2 bananas , sliced lengthwise
• 1 cup black beans , undrained
• 2 avocadoss - peeled , pitted, and sliced
• 1 large mango - peeled , seeded, and diced
• 0.25 cups diced onion
• 1 jalapeño pepper , seeded and minced
• salt to taste

Instructions

1. 1 Preheat the oven's broiler and set an oven rack about 6 inches from the heat source. Grease a baking sheet.
2. 2 Slice polenta and tofu into slabs of equal thickness; brush with olive oil and arrange on the prepared baking sheet.
3. 3 Cook under the preheated broiler until the tops are crispy, about 5 minutes. Remove from the oven and set aside.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook bananas in hot oil until crispy on the outside yet soft on the inside, about 5 minutes. Remove bananas to a plate; set aside.
5. 5 Pour black beans into a blender and blend until a thick sauce forms. Set aside.
6. 6 Stir together mango, onion, jalapeño pepper, and salt in a small bowl until salsa is well combined. Set aside.
7. 7 To build arepas, place a slice of polenta on each of 4 plates. Top each with about 1/4 of the bean sauce, then a piece of tofu, a few banana slices, some avocado, and about 1/4 of the mango salsa.

Nutrition per serving